Tomato Garlic Rice Recipes

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.

GARLIC TOMATO RICE BOWL

Steps:

• Wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot.
• Add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice.
• In small pan heat 2 1/2 tablespoon of oil at medium heat .
• Add cumin seeds and add chopped onion. Saute onion for 5-6 minutes until onion becomes light brown. Lower the heat.
• Add garlic paste and saute for 2-3 minutes.
• Add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes.
• Let it cool down and set aside.
• Now boil rice at medium high heat and add 1/2 tablespoon oil.
• After 15-17 minutes check if rice is almost done but should not be over cooked.
• Drain excess water through sieve and let rice cool for 5 minutes.
• Mix rice and tomato mixture well and heat for 5 more minutes to incorporate well.
• Serve in serving bowl and garnished with spring onion.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

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.