OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
TOMATO RICE
Make and share this Tomato Rice recipe from Food.com.
Provided by Redsie
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, soften the onion and garlic in the oil.
- Add the rice and stir to coat the grains with oil.
- Add the broth and tomatoes.
- Season with salt and pepper.
- Bring to a boil, lower the heat, cover and simmer until cooked about 25 minutes.
Nutrition Facts : Calories 278.6, Fat 7.9, SaturatedFat 1.2, Sodium 430.3, Carbohydrate 45.1, Fiber 2.3, Sugar 4, Protein 6.4
TOMATO BASIL RICE
Recipe video above. This is a copycat of the Tomato Basil Rice convenience packs sold at supermarkets. It's a seasoned rice flavoured enough that you can eat it plain. Ideal served on the side of many mains! Makes 3 cups of cooked rice.
Provided by Nagi
Categories Side
Time 22m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 245 kcal, Carbohydrate 43 g, Protein 4 g, Fat 5 g, Sodium 232 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PORK CHOPS WITH TOMATOES AND RICE
My sister made this delectable dish for me last night. I thought for sure it would have been posted on Zaar already but didn't see a recipe that fit this exactly so here it is. This is easy to prepare and inexpensive too. You will be surprised at just how tasty this simple meal is!
Provided by Lynn366
Categories Pork
Time 55m
Yield 6 chops with rice, 6 serving(s)
Number Of Ingredients 7
Steps:
- Season chops with salt and pepper.
- Heat oil in a pan and sear porkchops till golden brown.
- Place a generous slice of onion on top of each pork chop.
- Place 1 tablespoon of rice on each onion topped pork chop.
- Pour stewed tomatoes around and atop rice.
- Cover and simmer 45 minutes or until rice and chops are tender. Add additional stewed tomatoes or tomato juice for extra moisture if needed.
SPANISH RICE II
Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
Provided by JOHN MAC
Categories Spanish Rice
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
- Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 45.7 g, Fat 7.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 881.5 mg, Sugar 2.2 g
TOMATO RICE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup vegetable oil in a large saucepan over high heat. Add 2 cups white rice; toast 3 minutes. Puree 1 chopped cored large tomato, 1/2 chopped small white onion, 1 garlic clove and 1 teaspoon kosher salt in a blender. Add to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in 3 cups chicken broth and 2 tablespoons chopped cilantro; bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed, 20 minutes. Let sit, covered, 10 minutes. Fluff the rice with a fork, season with salt and pepper and top with more cilantro.
RICE WITH TOMATOES
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice tomatoes and cut into small dice. There should be about a cup.
- Heat one tablespoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add tomato and stir.
- Add rice and stir. Add water, bay leaf, salt and pepper. Bring to a boil and cover closely. Let simmer 17 minutes. Remove bay leaf and stir the rice. Stir in remaining tablespoon butter and serve.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 468 milligrams, Sugar 2 grams, TransFat 0 grams
INDIAN TOMATO RICE
This yummy South Indian dish is a common staple in an Indian household. It is also called 'tomato bath' and is often served alone for breakfast or even a light lunch or supper. It is a favorite of kids (think mac and cheese). Serve with hard-boiled eggs.
Provided by rphel685
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes.
- Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 64.9 g, Fat 13.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 591.1 mg, Sugar 5 g
ARROZ BRASILEIRO RICE WITH TOMATOES AND ONIONS
This is one of those basic side dishes that in and of itself hasn't a lot of spice - but you can jazz it up with just about any spice you want - use your imagination - curry is one of my fav's
Provided by Ravenseyes
Categories Rice
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
- Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
- Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.).
- Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer.
- Cook for 20 minutes or until the rice has absorbed all the liquid.
- Serve warm.
Nutrition Facts : Calories 287.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 2.2, Sodium 341.6, Carbohydrate 49.5, Fiber 1.3, Sugar 2.5, Protein 6.2
RICE PILAF WITH TOMATOES
We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes.
- Stir in tomatoes (and their juice), thyme, and 1 cup water; season generously with salt and pepper.
- Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.
Nutrition Facts : Calories 224 g, Fat 3 g, Protein 4 g
TOMATO BASIL RICE
This quick & easy side dish is zesty & full of flavor!
Provided by Holly Nilsson
Categories Side Dish
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 113 kcal, Carbohydrate 14 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 492 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RICE WITH TOMATOES AND BLACK OLIVES
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine rice and 2 cups of water in heavy-bottomed saucepan. Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
- Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
- Pit and cut up olives; wash, trim and coarsely chop tomatoes. When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
- Wash, dry and chop basil to make 2 tablespoons. Just before adding tomato mixture to rice, stir in basil. Add mixture to cooked rice and season with optional salt and with pepper.
LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS
Steps:
- If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with step #2.
- To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat.
- To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.
- To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.
- To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.
- Time Management Tips:
- 1) For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
- 2) The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers.
- "Variation" Tips:
- 1) Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor).
- Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish.
- Tips From a Teacher:
- The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate.
- Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish.
MEXICAN RICE WITH CHARRED TOMATOES, CHILES, AND ONION
Make and share this Mexican Rice With Charred Tomatoes, Chiles, and Onion recipe from Food.com.
Provided by cellogirl2
Categories White Rice
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large cast-iron skillet over medium-high heat for about 2 minutes.
- Add tomatoes, onion, garlic, and halved chiles and toast the vegetables, using tongs to turn them frequently, until softened and almost completely blackened, about 10 minutes for the tomatoes and 15 to 20 minutes for the other vegetables.
- When cool enough to handle, trim the root ends from the onion and halve each piece.
- Remove the skins from the garlic and mince.
- Mice the jalapenos.
- Adjust an oven rack to the middle position and heat oven to 350°F.
- Process the toasted tomato and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.
- Transfer mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off any excess so that the volume equals 2 cups.
- Follow the recipe for Mexican Rice from heating the oil in the pan or Dutch oven, adding the toasted minced jalapenos and garlic along with the pureed tomato mixture.
Nutrition Facts : Calories 372.3, Fat 13.2, SaturatedFat 1.1, Sodium 633.6, Carbohydrate 56.9, Fiber 2.3, Sugar 2.8, Protein 7
ARROZ BRASILEIRO (RICE WITH TOMATOES AND ONIONS)
Provided by Global Cookbook
Number Of Ingredients 7
Steps:
- The Cook & Kitchen Staff are taking you to four different corners of the world to serve up a variety of regional holiday specialties. We're currently offering you a taste of holiday treats from Brazil. Today's recipe would also be served as a side dish with a traditional Turkey feast in holiday homes throughout Brazil. One should note which Brazil has not experienced a stable economy for many years. Because many Brazilian families of modest means could not afford an extravagant Christmas holiday, a law was passed in the early 1960s to help make Christmas more affordable. The "13th salary," or possibly Christmas bonus, pays each Brazilian worker an additional month's salary in November and/or possibly December. This law attempts to ensure which Brazilians have the extra money required to celebrate the holidays. Although today's recipe is not required by law to be included, you will find it a frugal addition to your holiday fare, should you elect to serve it with tomorrow's featured recipe, the Christmas Turkey! In a heavy 3-qt saucepan over medium heat, hot the extra virgin olive oil for about a minute, tipping the pan to coat the bottom proportionately. Add in the onion and saute/fry, stirring constantly, for about 5 min or possibly till the onion is soft and transparent, but not yet brown. Pour in the rice and stir for about 3 min, till all the grains are coated with the oil. (Don't let the rice brown.) Add in the boiling chicken stock and water to the rice. Add in the tomatoes and salt, and return the mix to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer. Cook for 20 min or possibly till the rice has absorbed all the liquid. Serve hot.
Nutrition Facts : ServingSize 299 g, Calories 331, Fat 7.37 g, TransFat 0.0 g, SaturatedFat 1.1 g, Cholesterol 0 g, Sodium 440 g, Carbohydrate 58.49 g, Fiber 1.9 g, Sugar 1.53 g, Protein 6.27 g
RICE AND TOMATOES
Categories Rice Tomato Side Vegetarian Quick & Easy Low/No Sugar Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
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.
RICE WITH TOMATOES AND ONIONS
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd. This is a very basic recipe open to infinite interpretations - I think every Mexican restaurant I've ever been to adds something different. Found at the Saveur website.
Provided by Pinay0618
Categories White Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put rice into a medium bowl, cover with water, and swish around with your hand until water clouds. Drain and repeat process until water remains clear, 3-4 more times. Drain again, return rice to bowl, and set aside.
- Put tomatoes, onions, and garlic into a food processor and process to a fine puree. Transfer to a medium bowl and set aside.
- Heat oil in a 3 1/2-quart caldero or medium heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add rice and cook, stirring constantly with a wooden spoon, until lightly golden, 5-7 minutes. Add tomato-onion puree and cook, stirring often, until the mixture becomes bright orange, about 3 minutes. Stir in stock and season to taste with salt.
- Bring to boil and cook, undisturbed, until liquid barely covers rice and craters appear on the surface, 8-10 minutes. Reduce heat to low, cover, and steam until rice is tender 18-20 minutes more. Remove pot from heat. Set aside to let cool, undisturbed, for 10 minutes, then fluff with a fork.
Nutrition Facts : Calories 258.6, Fat 6.7, SaturatedFat 0.8, Cholesterol 2.7, Sodium 132.9, Carbohydrate 42.6, Fiber 1.1, Sugar 2.7, Protein 6
More about "rice with tomatoes and onions food"
TOMATO RICE (NO ONION – NO GARLIC) RECIPE - SUBBUS KITCHEN
From subbuskitchen.com
Ratings 12Calories 141 per servingCategory Rice Varieties
- Heat sesame oil in a pan. Add the chopped tomato and saute the tomatoes in low flame till mushy. Add Turmeric powder and salt and mix well
- When the tomato becomes nicely mushy, add the freshly ground spice powder and mix well. Keep in flame for couple of minutes and switch off the flame
RICE WITH TOMATO AND ONION (ARROZ ROJO) RECIPE -SUNSET ...
From sunset.com
3/5 (6)Total Time 1 hrServings 4-6Calories 173 per serving
- Using the coarse shredder holes on a box grater, shred the tomatoes into a bowl (you'll get pulp). Discard skin.
- Heat oil over medium-high heat in a large frying pan. Add the onion and sauté until translucent, 5 minutes. Add the garlic and cook 1 minute. Stir in rice and cook, stirring occasionally, until slightly toasted, about 3 minutes.
- Add tomato pulp, tomato sauce, and broth and bring to a boil. Add chile, cilantro, and salt, reduce heat to a simmer, and cook, covered, until liquid is absorbed and the rice is tender, about 20 minutes.
- Remove frying pan from heat and let stand 8 minutes, covered. Fluff rice with a fork and transfer to a serving bowl.
RICE WITH TOMATO AND ONION (ARROZ ROJO) RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6Calories 173 per servingTotal Time 1 hr
- Using the coarse shredder holes on a box grater, shred the tomatoes into a bowl (you'll get pulp). Discard skin.
- Heat oil over medium-high heat in a large frying pan. Add the onion and sauté until translucent, 5 minutes. Add the garlic and cook 1 minute. Stir in rice and cook, stirring occasionally, until slightly toasted, about 3 minutes.
- Add tomato pulp, tomato sauce, and broth and bring to a boil. Add chile, cilantro, and salt, reduce heat to a simmer, and cook, covered, until liquid is absorbed and the rice is tender, about 20 minutes.
- Remove frying pan from heat and let stand 8 minutes, covered. Fluff rice with a fork and transfer to a serving bowl.
TOMATO RICE RECIPE BY SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 176Calories 461 per servingCategory Main
- Add 1½ cup rice to a bowl and rinse it well a few times until the water runs clear. Pour fresh water and soak the rice for 30 mins. Then drain to a colander & set aside.
ONION RICE | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 1 minServings 2
RICE WITH TOMATOES AND ONIONS - SAVEUR
From saveur.com
10 BEST SOUTHERN TOMATOES AND RICE RECIPES - YUMMLY
From yummly.com
BAKED PORK CHOPS WITH TOMATOES AND ONIONS RECIPES - YUMMLY
From yummly.com
ONE POT SPANISH RICE WITH CHORIZO AND TOMATOES – THE TASTY ...
From thetastychilli.com
5/5 (3)Category Main CourseCuisine SpanishTotal Time 25 mins
- Cut the chorizo sausage in slices of 1 cm (or ½ inch). Mince the garlic and dice the onion and tomatoes.
- In a high-sided skillet or pan heat up the olive oil and fry the garlic and onion for 2 minutes. Add the sliced chorizo to the onions in the pan and fry for another 2 minutes. Add the spices, tomatoes and rice and fry for 1 minute while slowly stirring. Add the water and cover with a lid.
- Boil according to the cooking time of the rice on the packet. Let it rest for 10 minutes. Sprinkle some chopped spring onions on top before serving.
PORK CHOP & RICE, TOMATO, GREEN PEPPER, ONION BAKE RECIPE
From myrecipes.com
Servings 4Total Time 1 hr
- Heat small amount of olive oil in skillet. Brown pork chops on both sides and place in shallow baking dish or casserole. Sprinkle to taste with salt and pepper.
SAUTéED SALMON WITH RICE AND TOMATOES - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Estimated Reading Time 3 minsServings 4-6Total Time 45 mins
- Place a strainer over a bowl and squeeze each half to extract seeds. Poke your finger into cavities to loosen the seeds.
- Then sprinkle the tomato halves with the ½ teaspoon of salt and place cut down over the strainer. Let the tomatoes sit for 15 minutes. Occasionally squeeze each half. Do not discard the liquid that drains out. You will save one cup of the liquid from the tomatoes and discard the rest. Save the tomato halves for a later step.
SOUTHERN TOMATOES AND RICE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
4.5/5 (95)Total Time 30 minsCategory DinnerCalories 306 per serving
- Begin by heating a large pot over medium heat. Add the butter and olive oil and allow the butter to melt completely.
- Next, add the rice and stir to coat with the butter and olive oil. Stirring constantly, toast the rice for 2 minutes to add flavor.
- Next, add the diced onion and saute with the toasted rice for another minute or two, just until it begins to soften.
- Add the chicken stock, salt and pepper. Stir to combine. I recommend using stock for the added flavor but you can use water if needed.
VEGAN RICE WITH TOMATOES, ZUCCHINI AND CARROTS
From whereismyspoon.co
4.5/5 (21)Total Time 45 minsCategory Pasta And RiceCalories 187 per serving
- Chop the onion and the garlic cloves finely. Heat the oil in a pot and cook the onions and the garlic until translucent.
- In the meantime chop the carrots into rings. Quarter the zucchini lengthwise and slice the quarters. Add the vegetables and the washed rice to the pot, stir well and let cook for about 2 minutes.
- Add the tomato paste, the chopped tomatoes, dry thyme, and the hot vegetable broth. Add the sugar if using, about ¼ to ½ teaspoon salt and some pepper. Stir well, cover, and let come to a boil. Turn the heat to low and let simmer for about 20-25 minutes or until the rice is cooked. I prefer the rice to be rather soft when making such a dish. Check and let cook according to your personal taste.
- Stir a couple of times in between and add a bit more vegetable broth or hot water if the rice becomes too dry. Most of the liquid should be absorbed by the end of the cooking process, yet the dish should not be dry, but nicely wet.
TOMATOES AND RICE - SOUTHERN BITE
From southernbite.com
5/5 (2)Category Side DishCuisine AmericanEstimated Reading Time 7 mins
- In a large pot with a tight fitting lid, melt the bacon grease over medium high heat. Add the onions and cook until translucent and tender. Add the garlic and cook for 1 minute.
- Add the chicken broth and tomatoes. Bring to a boil. Add the rice and stir well. Add salt to taste. Reduce the heat to a low simmer and cover. Cook for 20 to 25 minutes or until tender and most of the liquid has been absorbed. Turn off the heat and allow the rice to rest for an additional 5 minutes to allow the remaining liquid to be absorbed. Fluff the rice with a fork and serve.
TOMATOES AND RICE RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
5/5 (1)Category Side DishAuthor Kathy NewmanTotal Time 25 mins
TOMATO RICE WITH PEPPERS | FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineTotal Time 35 minsServings 4
CROCK-POT MEATBALLS TOMATOES AND ONIONS. RECIPES
From morgansistersrecipes.com
Cuisine DinnerCategory Crock PotServings 4-6Total Time 6 hrs 15 mins
MEXICAN RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (30)Total Time 33 minsCategory Side Dish, Dinner, LunchCalories 110 per serving
BAKED COD WITH ONION AND TOMATO - FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Cod , Recipes , VideosServings 4Total Time 1 hr 40 mins
BAKED SAVANNAH RED RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (82)Total Time 1 hr 10 minsCategory Side Dish, DinnerCalories 183 per serving
PORK CHOP CASSEROLE WITH RICE AND TOMATOES RECIPE
From thespruceeats.com
4.3/5 (41)Total Time 1 hr 20 minsCategory Entree, DinnerCalories 209 per serving
ONIONS TOMATO RICE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
EASY CHICKEN, RICE & TOMATOES - RED GOLD
From redgoldtomatoes.com
RICE AND TOMATOES RECIPES
From tfrecipes.com
RICE WITH TOMATO RECIPES
From tfrecipes.com
RICE WITH TOMATOES AND ONIONS STOCK IMAGE - IMAGE OF FOOD ...
From dreamstime.com
FROM BAKED RICE TO BRAISED COD: YOTAM OTTOLENGHI’S ONE-PAN ...
From theguardian.com
TOMATOES AND RICE WITH GREEN ONIONS - 10 RECIPES ...
From tastycraze.com
10 BEST CANNED TOMATOES AND RICE RECIPES - YUMMLY
SPANISH RICE WITH TOMATOES AND PEPPERS RECIPES
From tfrecipes.com
RICE AND ONION RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN AND RICE RECIPES USING LIPTON ONION SOUP MIX ...
From soupnation.net
RICE WITH TOMATOES AND ONIONS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love