TOMATO RICE WITH CRISPY CHEDDAR
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian - it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.
Provided by Priya Krishna
Categories grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 665 milligrams, Sugar 7 grams, TransFat 0 grams
BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC
Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.
Provided by Melissa Clark
Categories dinner, grains and rice, appetizer, main course, side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
- Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
- Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
- Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams
BAKED RICE
This rice has a mild, pleasant flavor. For color and extra nutrition, I sometimes add a bit of carrot, celery, tomato, peas or corn-whatever I have handy.-Mary Jo Massnick, Stuart, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a greased 12-oz. baking dish, combine broth, rice, parsley, salt and pepper. Cover and bake at 350° for 30-35 minutes or until rice is tender. Sprinkle with cheese; bake 4 minutes longer or until cheese is melted.
Nutrition Facts :
TOMATO RICE WITH CRISPY CHEDDAR
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian -- it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled cheddar topping (use the sharpest white cheddar you can find!) adds a little somethin' somethin', making it a worthy dinner party dish. Mackenzie Kelley, the lovely photographer of my cookbook "Indian-ish," called it "even better than pizza" (!!!!).
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
CHEDDAR RICE CASSEROLE
With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESY RICE 'N TOMATOES
This simple rice dish doesn't require any fussy methods or fancy ingredients, but the result tastes like the creamiest Italian restaurant risotto. You will love it.
Provided by My Food and Family
Categories Rice
Time 25m
Yield Makes 2 servings, about 1 cup each.
Number Of Ingredients 8
Steps:
- Heat dressing in small saucepan on medium heat. Add onions; cook and stir 3 min. or until tender.
- Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 min.
- Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 min. before serving.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
GROUND BEEF AND RICE WITH CHEESE
I made this recipe quite a few years ago and it's still one of my husband and my favorites. My husband calls it heaven on a spoon!
Provided by CAMIMCC
Categories Main Dish Recipes Casserole Recipes Rice
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish.
- While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
- Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
- Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.
Nutrition Facts : Calories 882 calories, Carbohydrate 74.9 g, Cholesterol 141.8 mg, Fat 49.2 g, Fiber 3.6 g, Protein 37.1 g, SaturatedFat 21.6 g, Sodium 2123.9 mg, Sugar 20.6 g
BAKED RICE WITH CHEESE AND TOMATOES
From my favorite inherited cookbook, "Cook Like a Peasant, Eat Like a King. The cookbook is from the 70's and documents the travels of two California "foodies" traveling through Europe, eating dishes made by "peasant women" in small villages. This side dish recipe is from Switzerland. I picture it as a comforting side dish. I like the combo of the swiss cheese and parmesan (not one I'm used to seeing), highlighting the influences of neighboring Italy.
Provided by Mrs Goodall
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees.
- In a casserole melt butter and sautee onions and garlic until soft.
- Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
- Pour in the chicken broth, stirring.
- Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
- Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.
BAKED CHEDDAR AND TOMATO RICE
Make and share this Baked Cheddar and Tomato Rice recipe from Food.com.
Provided by Patchwork Dragon
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 557.6, Fat 18.9, SaturatedFat 7.2, Cholesterol 33.9, Sodium 527.2, Carbohydrate 76, Fiber 2.8, Sugar 8.1, Protein 19.1
TOMATO, RICE, AND CHICKEN THIGH CASSEROLE
This rice and chicken thigh casserole has several layers of flavor and no highly processed soups. A nice comfort meal for any time of the year.
Provided by aputler
Categories Chicken Casserole
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
- Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
- Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
- Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
- Bake, covered tightly, in the preheated oven for 45 minutes.
- When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
- Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let rest for at least 15 minutes before serving.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 23 g, Cholesterol 101.1 mg, Fat 18.7 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 374 mg, Sugar 2 g
ROASTED TOMATO & CHEDDAR RICE WITH GARDEN SALAD
Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 681 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.61 milligram of sodium
VEG & CHEESY RICE BAKE
Use risotto rice with melty cheddar as a topping for this vegetarian cottage pie-style batch bake with aubergines and courgettes
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 443 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
HERBED RICE WITH TOMATOES AND FETA
Provided by Anna Stockwell
Categories Rice Tomato Side Kid-Friendly Feta Spring Summer Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.
BAKED RICE, CHEESE AND VEGETABLE CASSEROLE
Provided by Jackie O'Halloran
Categories Cheese Rice Vegetable Side Bake Broil Vegetarian Corn Swiss Cheese Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
- Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.
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Reviews 4Category Side DishCuisine ItalianTotal Time 1 hr
- Heat a dash of oil in a frying pan, and add the diced onion, garlic, mushrooms and spinach. Cook for 5-10 minutes over a medium heat, stirring regularly, until the vegetables are fairly soft.
- Add the chopped tomatoes, rice, and vegetable stock, and mix well. Transfer the mixture to a baking dish (mine measured approximately 8 x 8 inches), and add a lid (you can use kitchen foil if you don't have a lid).
- Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the rice is almost entirely cooked. Give it a stir, then sprinkle with grated cheese. Return to the oven (uncovered) until the cheese has crisped up to your liking (another 10-15 minutes).
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