Basil Tomato Rice Food

TOMATO BASIL RICE

Steps:

• In a medium saucepan, cook onion in olive oil until it begins to soften, about 4 minutes. Add rice and cook 2-3 minutes or until the rice starts to brown a little bit.
• Stir in chicken broth, tomatoes (with any juices), and garlic. Add salt & pepper to taste.
• Bring to a boil, cover and reduce heat to a simmer. Cook 20 minutes without lifting the lid.
• Remove from heat and rest 5 minutes before removing the lid. Add 2 tablespoons parmesan cheese and basil. Mix well.
• Place in a bowl, garnish with remaining parmesan cheese, additional basil and fresh tomatoes if desired.

BASIL TOMATO RICE

Steps:

• In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes., Meanwhile, in a small skillet, saute pepper and onion in oil until tender. Add the tomatoes, basil and salt; heat through. Stir into rice.

TOMATO BASIL RICE

Steps:

• Heat oil in a large saucepan over medium heat. Add garlic and onion, cook until translucent, 2 - 3 minutes. Add basil and cook for 20 seconds - don't let it burn.
• Add remaining ingredients except basil. Mix until tomato paste is dissolved.
• Crush basil sprig in hand, drop on surface then push in (leave on surface, don't stir).
• Cover and bring to simmer, then immediately turn down heat to medium low (or low if stove is strong) and cook for 15 minutes or until liquid is fully absorbed - tilt saucepan to check.
• Remove from heat and set aside, covered, for 10 minutes.
• Remove basil sprig. Fluff with fork, taste for salt. Then leave to stand for another 5 minutes, uncovered. Stir through fresh basil. Serve immediately.

BROWN RICE, TOMATOES AND BASIL

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

20-MINUTE BASIL, CHICKEN & TOMATO RICE

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

SPICED TOMATO RICE

Steps:

• Place the rice in a pan with the stock and passata. Bring to the boil, cover and simmer for 10-12 mins. Take off the heat, stir in the cumin and chilli powder, then cover and rest for 5 mins more. Fluff with a fork and serve scattered with parsley.

TOMATO RICE WITH BASIL

Steps:

• Heat oil, fry garlic until fragant but don't let it brown; Add tomates, stir until hot.
• Add rice, basil, salt,(sugar, red pepper) and water; Bring to a boil, reduce heat to minimum and cook covered until done, 18-20 minutes.
• Add black pepper and a little more fresh chopped basil if you like and serve garnished with some basil leaves.

10-MINUTE TOMATO-BASIL RICE SALAD

Steps:

• Mix all ingredients except cheese in large bowl.
• Sprinkle with cheese; toss lightly.
• Serve immediately. Or, cover and refrigerate until ready to serve.

BASIL TOMATO-RICE SOUP

Steps:

• In a soup pot, heat oil over medium heat.
• Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
• In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
• Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
• Stir in parsley.
• **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
• **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.

HARVEST TOMATO-BASIL RICE WITH PANCETTA

Steps:

• Heat in a large nonstick skillet over medium heat. Add pancetta and onion and cook, stirring frequently, until the pancetta begins to render and the onions begin to brown, about 4 minutes. Add the zucchini and cook until it begins to soften, about 3 minutes. Stir in the drained tomatoes and heat through, about 1 minute. Transfer mixture to a bowl.
• Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.
• In the same skillet, add the tomato juice-water mixture and bring to a boil over high heat. Stir in the Knorr® Rice Sides™ - Rice Pilaf. Reduce heat to low and simmer, covered, until rice is tender, about 6 minutes.
• Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.

BROWN RICE, TOMATO AND BASIL SALAD

Steps:

• Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.
• Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)