Spiced Tomato Rice Food

CLASSIC TOMATO SPANISH RICE

Steps:

• In a frying pan with a tight fitting lid, sauté onion and garlic 2 minutes in vegetable oil.
• Add rice, tomato and spices, stir.
• Add chicken stock. Cover and simmer on low heat for about 20 minutes or until liquid is gone and rice is tender.

TOMATO RICE

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.

MEXICAN SPICED TOMATO RICE

Steps:

• Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.
• Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.

SPICY CREAMY TOMATO RICE

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.

MEDITERRANEAN TOMATO RICE

Steps:

• In a big skillet, over medium heat, cook the onions and garlic in oil for 5 minutes, stirring frequently.
• Add in the celery, thyme, and marjoram; cook and stir for 2 more minutes.
• Add in the bell pepper; continue cooking and stirring for 2-3 more minutes.
• Add in the drained tomatoes and tomato paste; stir to combine, crushing the tomatoes as you stir.
• Add salt and pepper to taste;.
• Add in the rice and stir to mix thoroughly.
• If mixture is too dry, add some reserved tomato juice until you reach desired consistency.
• When the rice is hot, the dish is ready to serve.

SPICY SPANISH-STYLE RICE

Steps:

• Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
• Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

SPICED TOMATO RICE

Steps:

• Place the rice in a pan with the broth and tomato sauce. Bring to the boil, cover and simmer for 10-12 minutes.
• Take off the heat, stir in the cumin and chili powder, then cover and rest for 5 minutes.
• Fluff with a fork and serve scattered with the parsley if using.