Cheesy Rice N Tomatoes Recipes

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CHEESY RICE 'N TOMATOES



Cheesy Rice 'n Tomatoes image

This simple rice dish doesn't require any fussy methods or fancy ingredients, but the result tastes like the creamiest Italian restaurant risotto. You will love it.

Provided by My Food and Family

Categories     Rice

Time 25m

Yield Makes 2 servings, about 1 cup each.

Number Of Ingredients 8

1 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. chopped onions
1 cup instant white rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 plum tomato, chopped
1 oz. (1/8 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
2 Tbsp. KRAFT Shredded Parmesan Cheese
1 Tbsp. chopped fresh parsley

Steps:

  • Heat dressing in small saucepan on medium heat. Add onions; cook and stir 3 min. or until tender.
  • Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 min.
  • Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 min. before serving.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

CHEESY BEANS AND RICE



Cheesy Beans and Rice image

After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! -Linda Rindels of Littleton, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1-1/4 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 470mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

CHEESY RICE 'N TOMATOES



CHEESY RICE 'N TOMATOES image

This yummy and easy recipe comes from our local Marsh Supermarkets webpage. It has all my favorite ingredients for a quick supper. Recipe: Marsh.net

Provided by Ellen Bales

Categories     Rice Sides

Time 35m

Number Of Ingredients 8

1 Tbsp vegetable oil
1/2 c chopped onion
2 c minute white rice, uncooked
2 c chicken broth
2 large tomatoes, chopped
8 oz cream cheese, softened
1/4 c shredded parmesan cheese
1 Tbsp chopped fresh parsley

Steps:

  • 1. Heat the oil in a medium saucepan over medium heat. Add onions; cook and stir 3 minutes, or until tender.
  • 2. Stir in the rice, broth and tomatoes. Bring to a boil. Reduce heat to low; simmer 5 minutes.
  • 3. Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minutes, before serving.
  • 4. Sprinkle with more Parmesan, if you like, and serve with a salad and/or a meat dish of your choice.

TOMATO RICE WITH CRISPY CHEDDAR



Tomato Rice With Crispy Cheddar image

I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian - it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.

Provided by Priya Krishna

Categories     grains and rice, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 small yellow onion, finely chopped (about 1 cup)
1 small Indian green chile or Serrano chile, finely chopped
10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces, or 1 (28-ounce) can whole or diced tomatoes, strained
1 teaspoon kosher salt
3 cups cooked basmati rice (from about 1 cup dry rice)
1 cup shredded sharp white Cheddar cheese

Steps:

  • Adjust an oven rack to the highest position and heat the oven to 500 degrees.
  • In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
  • Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
  • Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
  • Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 665 milligrams, Sugar 7 grams, TransFat 0 grams

CHEESY RICE 'N TOMATOES



Cheesy Rice 'n Tomatoes image

Complement any meal with this creamy, cheesy side dish made with Minute® Rice, tomatoes, onions, cream cheese and Parmesan.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
½ cup chopped onions
2 cups Minute® White Rice, uncooked
2 cups chicken broth
2 plum tomato (blank)s plum tomatoes, chopped
1 (8 ounce) package cream cheese
¼ cup shredded Parmesan cheese
1 tablespoon fresh parsley, chopped

Steps:

  • Heat oil in medium saucepan on medium heat. Add onions; cook and stir 3 minutes or until tender.
  • Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 minutes.
  • Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minutes before serving.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 49.9 g, Cholesterol 65.2 mg, Fat 24.4 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 13.7 g, Sodium 258.5 mg, Sugar 1.8 g

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