TOMATO GARLIC RICE
Tomato Garlic Rice A super quick and easy Garlic Tomato Meal solves your weeknight dinner plans in a savory appetizing manner! Fluffed up Basmati Ri...com
Provided by Shana Shameer
Categories Rice Vegetarian and Egg
Time 30m
Number Of Ingredients 10
Steps:
- Rinse the rice thoroughly till the water runs dry. Rinse at least 4-5 times. Keep drained. (No soaking required).
- Grind the garlic to a smooth paste, without adding water. (The more garlic, the better the rice tastes, I often add more than half a cup).
- Grind the tomatoes to a fresh puree as well, without water. Set aside the garlic paste and pureed fresh tomatoes.
- Heat oil in a pot for cooking the rice. Add the garlic and on a medium flame, stir well and saute, till translucent and fragrant. Careful that it doesn't go brown in color.
- Add the green chillies.
- Now, add the tomato puree and cook on a medium flame patiently for 10 minutes, with occasional stirring, till the oil begins to separate and the sauce thickens.
- Add the chicken bouillon cubes and mash through the mix, if using.
- Add the tomato paste and stir through till you get a nice deep red color, and the sauce thickens further.
- Now add the chopped coriander and garam masala. Stir well.
- Add the drained rice and fry for 1 minute in the sauce. Not too long or the grains tend to break.
- Add 5 1/2 cups (1 up +240 mls) of water and bring to a boil. Add salt as needed. Use only 1 tsp if you have already added the chicken stock cubes.
- As soon as the water has come to a boil, stir once, taste and add some more garam masala if desired. Cover with a tight lid and reduce heat.
- Simmer for about 7 minutes, till all the water is absorbed. Stir once or twice in between but try not to stir during the last 3 minutes of cooking to get perfect rice.
- As soon as all water is absorbed, fluff up the rice from the bottom of the pot, tossing gently a couple of times (To allow trapped steam to escape. Don't toss the hot rice too much or you risk mashing up the texture.
- Allow to cool off in an airy area.
- I like to serve this with chilli chicken/ chilli fish/ chilli veg and raita.
Nutrition Facts : ServingSize 6
STEAMED LONG GRAIN RICE WITH TOMATO AND GARLIC
Make and share this Steamed Long Grain Rice With Tomato and Garlic recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a pot with a tight-fitting lid combine all ingredients.
- Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
- When rice boils, cover pot and reduce heat to low.
- Cook for 15 minutes (do NOT uncover or stir).
- Remove from heat and let sit with lid on for 10 minutes.
- Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 10 minutes at 50% power. Let sit with lid on for 10 minutes.
Nutrition Facts : Calories 189.5, Fat 0.4, SaturatedFat 0.1, Sodium 288.6, Carbohydrate 42.1, Fiber 1.1, Sugar 3.9, Protein 4.2
STEAMED GINGER RICE WITH SNOW PEAS
Make and share this Steamed Ginger Rice with Snow Peas recipe from Food.com.
Provided by Dannygirl
Categories Long Grain Rice
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash rice in several of changes of water until the water runs clear.
- Place rice in a 3 quart saucepan that has a tight fitting lid.
- Add water and grated ginger.
- Bring to a boil, uncovered.
- Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice.
- Cover tightly, turn heat very low and cook 20 minutes.
- Add snow peas and cover.
- Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving.
- Stir gently to combine rice with snow peas.
TOMATO FRIED RICE
Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight's dinner in minutes.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Tomato Rice Vegetarian Dairy Free Ginger Soy Sauce Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. Quarter any larger tomatoes and halve any small ones. Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside.
- Heat 1 Tbsp. sesame oil in a large skillet over medium-high. Add reserved white and pale green parts of scallions and remaining 3/4 of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add rice and stir to separate grains. Cook just to heat rice through, about 3 minutes.
- Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice, then drizzle in soy sauce and cook, stirring, just until well combined.
- Transfer fried rice to a large bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.
SIMPLE BAKED RICE
Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice.
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
- Spread long-grain rice into prepared casserole dish.
- Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
- Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 40.2 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 495.1 mg, Sugar 1.5 g
CABBAGE AND RICE
This is a nice side dish or a vegetarian entree. Our favorite with this dish is a nice ham steak. Enjoy!
Provided by Amy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine the rice and water. Bring to a boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed and rice is tender.
- Meanwhile, heat the olive oil in a large pot. Add the onion and garlic; cook and stir until fragrant, about 3 minutes. Add the cabbage, and cook for about 10 minutes, stirring occasionally, until the cabbage cooks down. Mix in the tomatoes, pepper rings and cooked rice. Simmer for 10 to 15 minutes to blend the flavors together.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 30.4 g, Fat 1.6 g, Fiber 4.9 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 249.9 mg, Sugar 7 g
BASIC STEAMED LONG-GRAIN RICE
Rice can be cooked many ways, but here's the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don't soak my basmati rice - and I can't really tell the difference.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 50m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear. If using basmati rice, soak for 30 minutes. Drain over a bowl, and measure out 1 1/2 to 2 cups water.
- Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid. Bring to a boil, reduce the heat to low and cover. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 0 grams, Carbohydrate 74 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 594 milligrams, Sugar 0 grams
STEAMED BROWN RICE
I love brown rice, it's a classic dish that can be dressed up or down to fit occasion. This recipe comes from the Fiddlehead Cookbook.
Provided by Galley Wench
Categories Brown Rice
Time 1h
Yield 6-7 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium-high heat.
- Add rice and stir until it begins to crackle, about two minutes.
- Add water and seasonings.
- Cover pot, bring to a boil and reduce heat to a low simmer.
- Cook for 45-55 minutes until rice is fluffy and has absorbed all the water.
- Remove from heat, transfer to a serving dish, and serve at once.
Nutrition Facts : Calories 269.3, Fat 6.3, SaturatedFat 0.9, Sodium 397, Carbohydrate 47.9, Fiber 2.3, Sugar 0.5, Protein 4.9
SPICED FAVA BEAN SOUP WITH RICE AND TOMATO
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Tomato Quick & Easy Lunch Spring Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Process onions and garlic in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat. Add onions and garlic, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add cumin, coriander, and allspice and cook, stirring often, until onions start to brown, about 5 minutes. Add tomatoes and cook, stirring often, until mixture is jammy, about 5 minutes.
- Stir in broth and bring to a boil. Add beans, reduce heat, and simmer, partially covered, 20 minutes. Add rice and simmer, partially covered, until rice and beans are soft, 30-35 minutes; season with salt and pepper.
- Top soup with yogurt and pistachios just before serving.
- DO AHEAD: Soup can be made 5 days ahead. Let cool; cover and chill.
STEAMED RICE
My folks ALWAYS made their rice this way (Dad taught Mom, too!), only omitting the onion and using water only when preparing it for something sweet, like a rice pudding. It really takes no longer than ordinary rice, and it tastes so much better. Try it, and you will never go back to making rice the old way! The orzo option is my own addition and is a nice variation, especially when having company.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Saute rice in butter just until translucent and very lightly browned.
- Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
- Drain any excess butter or olive oil.
- Add stock or water carefully to prevent steam burns; it WILL blow steam!
- Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
- If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
- Fluff gently with a fork just before serving.
- Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
- Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
- Add 3 cups of liquid instead of 2 cups, and cook as above.
Nutrition Facts : Calories 657.9, Fat 14.5, SaturatedFat 8.1, Cholesterol 30.9, Sodium 2694.8, Carbohydrate 110.7, Fiber 3, Sugar 3.7, Protein 18
PERFECT STEAMED RICE EVERY TIME
People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.
Provided by FLKeysJen
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
- Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
- As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
- Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
- Fluff the rice with a pair of chopsticks before serving.
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