Roasted Tomato Cheddar Rice With Garden Salad Recipes

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GARDEN-STYLE RED RICE



Garden-Style Red Rice image

Fire-roasted tomatoes and veggies lend robust flavor to a savory rice dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 11

1 can (14.5 oz) fire-roasted crushed tomatoes, undrained
4 cups chicken broth
1 teaspoon tomato bouillon granules with chicken flavor
2 cloves garlic, finely chopped (about 1 teaspoon)
2 tablespoons vegetable oil
1/2 cup finely chopped onion
2 cups uncooked converted white rice
2 large parsley sprigs
2 whole serrano chiles
1 teaspoon salt
2 2/3 cups frozen mixed vegetables

Steps:

  • In blender, place tomatoes, 1 cup of the broth, the bouillon and garlic. Cover; blend on low speed 20 to 30 seconds or until smooth.
  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil until tender, stirring constantly. Stir in rice; cook 1 to 2 minutes, stirring constantly, just until rice begins to turn golden.
  • Carefully stir in tomato mixture. Cook about 1 minute or until mixture starts to bubble. Stir in remaining broth, parsley sprigs, chiles and salt. Return mixture to boiling.
  • Cover and cook over low heat 20 minutes, stirring occasionally. Stir in frozen vegetables; cook 8 to 10 minutes, stirring frequently, until vegetables are tender and liquid is absorbed. Remove parsley sprigs.

Nutrition Facts : Calories 270, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1610 mg, Sugar 4 g, TransFat 0 g

RICE, CHERRY TOMATO, AND BASIL SALAD



Rice, Cherry Tomato, and Basil Salad image

Make and share this Rice, Cherry Tomato, and Basil Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups long-grain rice, preferably converted
1 pint cherry tomatoes or 1 pint grape tomatoes, halved
3 tablespoons white wine vinegar or 3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2/3 cup extra virgin olive oil
3 tablespoons chopped fresh basil (plus more for garnish)

Steps:

  • Bring a large saucepan of lightly salted water to a boil over high heat.
  • Add in the rice and cook, uncovered, until the rice is tender, about 20 minutes; drain in a large wire sieve and rinse under cold water; drain again.
  • Transfer rice to a large bowl; add in cherry tomatoes.
  • Whisk the vinegar, salt, and red pepper flakes in a small bowl.
  • Gradually whisk in the oil; pour approximately 2/3 of the dressing over the rice.
  • Add in the basil and mix.
  • Separately cover and refrigerate the salad and remaining dressing for at least 2 hours or overnight.
  • 30 minutes before ready to serve, remove the salad from the refrigerator and let stand to remove the chill and soften the rice.
  • Add enough of the reserved dressing to moisten the salad.
  • Serve garnished with chopped basil.

Nutrition Facts : Calories 335.1, Fat 18.4, SaturatedFat 2.6, Sodium 149.9, Carbohydrate 38.5, Fiber 1.1, Sugar 1.1, Protein 3.6

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

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC



Baked Rice With Slow-Roasted Tomatoes and Garlic image

Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.

Provided by Melissa Clark

Categories     dinner, grains and rice, appetizer, main course, side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds cherry tomatoes
12 large garlic cloves
4 large shallots, cut into 1 1/4-inch pieces
1 1/4 cup cilantro stems, cut into 1 1/2-inch pieces
3 tablespoons fresh thyme leaves
4 small cinnamon sticks
1 teaspoon fine sea salt, more as needed
Black pepper, as needed
7 tablespoons extra-virgin olive oil
1 1/2 cups basmati rice
2 1/2 cups boiling water
1/2 cup cilantro leaves, roughly chopped

Steps:

  • Heat oven to 350 degrees.
  • In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
  • Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
  • Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
  • Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams

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 somethin' somethin', making it a worthy dinner party dish. Mackenzie Kelley, the lovely photographer of my cookbook "Indian-ish," called it "even better than pizza" (!!!!).

Provided by Priya Krishna

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 small yellow onion, finely chopped
1 small Indian green chile or serrano chile, finely chopped
10 medium Roma tomatoes, diced into 1/2-inch pieces
1 teaspoon kosher salt
3 cups cooked basmati rice
1 cup shredded sharp white cheddar cheese

Steps:

  • Adjust an oven rack to the highest position and preheat the oven to 500 degrees F.
  • In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile, spread them out in an even layer in the pan, and cook 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 spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes, then add the salt.
  • Put the cooked rice in an 8-inch square (or similar size) baking dish, then fold in the tomato sauce. (You can also do the folding in a separate bowl and then transfer the rice to the baking dish, if you doubt your ability to not spill rice and sauce everywhere.) Evenly distribute the grated cheese over the top.
  • Switch the oven to broil and place the baking dish on the top oven rack. Broil for about 3 minutes, until the top bubbles and turns golden brown. Serve immediately.

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