Baked Cheddar And Tomato Rice Recipes

Steps:

• Adjust an oven rack to the highest position and preheat the oven to 500 degrees F.
• In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile, spread them out in an even layer in the pan, and cook until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
• Increase the heat to high and add the tomatoes, using the back of a spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes, then add the salt.
• Put the cooked rice in an 8-inch square (or similar size) baking dish, then fold in the tomato sauce. (You can also do the folding in a separate bowl and then transfer the rice to the baking dish, if you doubt your ability to not spill rice and sauce everywhere.) Evenly distribute the grated cheese over the top.
• Switch the oven to broil and place the baking dish on the top oven rack. Broil for about 3 minutes, until the top bubbles and turns golden brown. Serve immediately.

Steps:

• Adjust an oven rack to the highest position and heat the oven to 500 degrees.
• In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
• Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
• Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
• Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
• Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
• Mix the avocados, herbs, shredded lettuce and lemon juice.
• Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.

Steps:

• Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer's instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle.
• Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer's directions to set to regular white rice.
• When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.

Steps:

• 1.Place rack in upper third of oven and preheat oven to 425°F. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning).
• 2.In mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt, whisking to blend. Stir in cheese, spinach and tomatoes.
• 3.In small bowl, whisk together yogurt, egg and oil until well combined. Stir into flour mixture until no dry ingredients remain.
• 4.Turn dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet.
• 5.Bake in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature.

Steps:

• Heat oven to 180c/160c fan/gas 4.
• Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.
• ~Add garlic and cook another minute.
• Stir in the rice and when fully coated with oil add the stock and tomatoes.
• Season.
• Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.
• Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender.
• Stand for 5 minutes before serving.
• For Vegetarian use the 1 liter vegetable stock not the Chicken stock.

Steps:

• Heat oven to 350ºF.
• Press rice onto bottom of 9-inch pie plate sprayed with cooking spray.
• Whisk eggs, water and pepper in medium bowl until blended. Add bacon, 1/2 cup cheese and tomatoes; mix well. Pour over rice; top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

Steps:

• Heat oven to 400°F.
• Combine rice, boiling water and dressing in 8-inch square baking dish; cover. Let stand 5 min. Meanwhile, coat chicken with coating mix as directed on package.
• Add tomatoes and garlic powder to rice mixture; mix well. Top with broccoli and chicken.
• Bake 45 min. or until chicken is done (165°F). Sprinkle with cheese; bake 5 min. or until melted.

Steps:

• Preheat oven to 375 degrees.
• Spray medium baking dish with non stick spray.
• Cut tomatoes into half across, not lenghtwise.
• Arrange in baking dish.
• Sprinkle seasoned salt over tomatoes, the drizzle with butter.
• Sprinkle garlic powder on top.
• Divide Cheddar cheese into six, then spread on tomatoe halves, pressing it gently onto each.
• Bake tomatoes until they are heated through and cheese is melted, about 10 minutes.

Steps:

• Sweat the onion in the oil for 10 mins, until soft and lightly golden. Add the courgettes and aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.
• Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.
• Put the courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

Steps:

• Heat broiler.
• Cut thin slice from bottom of each tomato half; discard. Place tomatoes on rack of broiler pan; sprinkle with salt and pepper.
• Combine bread crumbs, cheese and butter; spoon over tomatoes. Sprinkle with paprika.
• Broil, 4 inches from heat, 4 min. or until cheese is melted.

Steps:

• Saute onion, garlic, green pepper and rice in the butter until lightly brown.
• Add all but 1/2 cup of tomato sauce.
• Then add boiling water, salt& pepper.
• Simmer, covered, until liquid is absorbed (about 20 minutes.).
• Line a greased casserole dish with half the mixture.
• Sprinkle 1 cup of cheese, then add the rest of the tomato sauce.
• Add the rest of the rice and the last of the cheese.
• Bake at 400 degrees for 15 minutes.

Steps:

• Bake pie shell.(I use Pillsbury Ready-Crust).
• Heat cheddar cheese, onion, salt, mustard, and Worcestershire sauce over low heat, stirring constantly, until cheese is melted; remove from heat.
• Beat eggs in large bowl until foamy; beat cheese mixture in gradually. Pour into pie shell.
• Cook uncovered in 325 degree oven just until set, about 25 minutes.
• Cut tomatoes into thin slices. Overlap slices around outer edge of pie to form a wreath. Sprinkle with salt, pepper, and parmesan cheese. Cook uncovered 15 minutes longer.

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.