Creamy Tomato Rice Recipes

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

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:

• In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy.
• To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.

Steps:

• Finely chop the onion, peppers, garlic, chilli and ginger.
• In a large wok, gently fry the onion, peppers, garlic, chilli and ginger along with the spices in vegetable oil.
• Stir in the rice (enough for 2 persons or alter the amount and the other ingredients to cater to your needs). Ensure that the rice has been coated in the oil and spices.
• Add the can of chopped tomatoes and follow with boiling water that has been mixed with a stock cube.
• Bring the mixture to the boil again and let simmer for 15 mins, or until the rice has cooked.
• Stir in the cream and season to taste - allow to simmer gently for a further 5-10 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:

• Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
• Stir and cook onions for 3-4 minutes.
• Add tomatoes and tomato paste.
• Gently simmer, uncovered, 10 minutes.
• Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
• Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
• Meanwhile, cook rice according to package directions. Drain.
• When ready, puree soup with an immersion blender or regular blender.
• Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
• Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.