Tomato Rice Stew Recipes

RICE AND TOMATO SOUP

Steps:

• I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.

BEEF STEW WITH TOMATOES AND RICE

Steps:

• In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
• Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
• Add the meat and cook it till browned.
• Reduce heat to medium, stir in the onion and brown it slightly.
• Remove the meat and onion to a large platter.
• In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
• Spoon rice into a bowl and set aside.
• Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
• Add the wine, stir, then return the meat and onion to the pot.
• Pour in the stock almost to the height of the meat and salt it lightly.
• Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
• Bring to a simmer, cover tightly and simmer slowly for 1 hour.
• Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
• Return the liquid to the pot and bring to a boil.
• Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
• The rice should be tender and have absorbed almost all the liquid.
• Taste and correct seasonings.
• Just before serving, fold in the grated cheese.
• Serve from the pot.