Cheesy Rice N Tomatoes Recipes

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 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.

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.

Steps:

• Cook the rice according to the package directions.
• Melt the butter and saute the onion in it until softened.
• Mix with the cooked rice and broth. Cook for about 5 minutes.
• Add the cream cheese and tomatoes. Stir until the cream cheese has melted and the tomatoes are warmed.
• Place in serving dish and sprinkle with the Parmesan cheese.

Steps:

• Heat oil in medium saucepan on medium heat. Add onions; cook and stir 3 minutes or until tender.
• Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 minutes.
• Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minutes before serving.

Steps:

• In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste.

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:

• 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.