Basil Tomato Rice Recipes

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BASIL TOMATO RICE



Basil Tomato Rice image

"Whenever my family wants something different to go with our grilled beef-or other entrees, I throw together this easy side. It's so fresh-tasting, and I always have the ingredients on hand." Sarah Rupe - Eldon, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

2 cups reduced-sodium chicken broth
2 cups uncooked instant rice
1 medium green pepper, diced
1 small onion, finely chopped
1-1/2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
2 teaspoons dried basil
1/4 teaspoon salt

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.

Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BROWN RICE, TOMATOES AND BASIL



Brown Rice, Tomatoes and Basil image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

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.

TOMATO RICE WITH BASIL



Tomato Rice With Basil image

Quick and simple, this is nice with any fried meat or fish. Serve something green like salad, green beans or peas alongside for a nice contrast of colors. NOTE: Edited version for improved rice-water-ratio.

Provided by Inge 1505

Categories     White Rice

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 cup long-grain rice
1 cup diced tomato (fresh or canned)
1 cup hot water (3/4 cup if using canned tomatoes)
1 -2 garlic clove, cut into thin slices
2 tablespoons fresh basil, chopped (use 1 t dried basil alternatively)
3/4 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
1/4 teaspoon black pepper, to taste
1 tablespoon olive oil
1/2 teaspoon sugar (optional)

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.

Nutrition Facts : Calories 434.8, Fat 7.6, SaturatedFat 1.1, Sodium 1162.8, Carbohydrate 83, Fiber 3.2, Sugar 5, Protein 7.8

ITALIAN CHICKEN AND RICE SKILLET



Italian Chicken and Rice Skillet image

Chicken and rice are classic partners, and in this version they get an Italian twist. Chicken thighs are cooked with a flavorful tomato-based rice, spiked with fresh basil. It's all done in one skillet for easy cleanup!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 cup uncooked regular long-grain white rice
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/3 cups Progresso™ chicken broth (from 32-oz carton)
4 tablespoons chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in skillet; cook 6 to 8 minutes, turning once, until browned on both sides. Remove chicken from skillet. Reserve 2 tablespoons drippings in skillet.
  • Reduce heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add rice; cook and stir 1 minute. Stir in tomatoes and broth; heat to boiling. Reduce heat to low.
  • Place chicken thighs on top of rice; cover and cook 35 to 40 minutes or until chicken is cooked through (at least 165°F) and rice is tender. Transfer chicken to serving plates. Stir 2 tablespoons of the basil into rice; serve with chicken. Garnish with Parmesan cheese and remaining 2 tablespoons basil.

Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

BASIL AND TOMATO FRIED RICE



Basil and Tomato Fried Rice image

Summer's dynamic duo of tomato and basil make a surprising appearance in this aromatic fried rice. The tomatoes cook down slightly and become sweeter, coating the rice in their vibrant, sun-kissed juices, while basil adds a peppery perfume. This recipe is very adaptable, so make it your own. Use any tomato variety you like. Add more or less basil, or use Thai or holy basil in its place for even bolder flavors. If you want more heat, leave the seeds in the chiles. Finally, for a fresh element, serve with cucumber slices and a lime wedge on the side.

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, weekday, grains and rice, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 eggs
Kosher salt (such as Diamond Crystal) and black pepper
Neutral oil, such as canola or vegetable oil
1 yellow onion, peeled and diced into 1/2-inch pieces
4 garlic cloves, peeled and finely chopped
1 to 2 bird's-eye chiles (or other hot chiles), deseeded and finely chopped
2 pounds firm, ripe large or cherry tomatoes (see Tip), cut into 3/4-inch wedges if using large tomatoes
5 to 6 cups cooked leftover rice, preferably jasmine
2 tablespoons soy sauce
1 1/2 cups tightly packed basil leaves

Steps:

  • In a bowl, whisk the eggs with 1/2 teaspoon salt.
  • Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
  • Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird's-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)
  • Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
  • Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.

BASIL TOMATO-RICE SOUP



Basil Tomato-Rice Soup image

Make and share this Basil Tomato-Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 teaspoon dried basil leaves
1 (28 ounce) can plum tomatoes, including juice
6 cups chicken stock or 6 cups vegetable stock
1/2 cup long-grain white rice
1 teaspoon sugar
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley

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.

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