White Rice With Tomatoes Recipes

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STUFFED TOMATOES WITH RICE



Stuffed Tomatoes with Rice image

Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes
1/8 teaspoon salt
1/2 cup chopped onion
3 tablespoons butter, divided
1-1/2 cups cooked rice
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

TOMATO RICE



Tomato Rice image

Make and share this Tomato Rice recipe from Food.com.

Provided by Redsie

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 onion, chopped
1 garlic clove, chopped
2 tablespoons olive oil
1 cup converted rice
1 1/2 cups chicken broth
1 cup crushed tomatoes
salt and pepper

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.

Nutrition Facts : Calories 278.6, Fat 7.9, SaturatedFat 1.2, Sodium 430.3, Carbohydrate 45.1, Fiber 2.3, Sugar 4, Protein 6.4

RICE WITH BLACK BEANS



Rice with Black Beans image

Good rice, beans, and tomato dish that takes about 20 minutes to prepare.

Provided by Rebecca Tally

Categories     100+ Everyday Cooking Recipes     Vegan

Time 20m

Yield 8

Number Of Ingredients 7

1 onion, chopped
1 tablespoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can black beans, undrained
½ teaspoon dried oregano
½ teaspoon garlic powder
1 cup instant white rice

Steps:

  • In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
  • Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 14.4 g, Fat 2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 114 mg, Sugar 2.4 g

ONE-PAN FABULOUS FISH



One-pan fabulous fish image

One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard.

Provided by Jamie Oliver

Categories     Quick & easy recipes     Tomato     Quick & easy recipes     Quick fixes     Keep Cooking and Carry On

Time 15m

Yield 4

Number Of Ingredients 5

300 g white basmati rice
6 heaped teaspoons green olive tapenade
350 g ripe mixed-colour cherry tomatoes
½ a bunch of fresh basil, (15g)
500 g white fish fillets, such as haddock, skin off, pin-boned, from sustainable sources

Steps:

  • In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
  • Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
  • Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
  • Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
  • Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
  • Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

Nutrition Facts : Calories 484 calories, Fat 12 g fat, SaturatedFat 1.7 g saturated fat, Protein 31.2 g protein, Carbohydrate 66.7 g carbohydrate, Sugar 3.8 g sugar, Sodium 1.2 g salt, Fiber 2.7 g fibre

SPANISH RICE II



Spanish Rice II image

Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.

Provided by JOHN MAC

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
½ green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Steps:

  • Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
  • Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 45.7 g, Fat 7.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 881.5 mg, Sugar 2.2 g

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.

RICE WITH TOMATOES



Rice With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 small tomatoes, about 1/2 pound, peeled
2 tablespoons butter
1/3 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 cup raw rice
1 1/4 cups water
1 bay leaf
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Slice tomatoes and cut into small dice. There should be about a cup.
  • Heat one tablespoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add tomato and stir.
  • Add rice and stir. Add water, bay leaf, salt and pepper. Bring to a boil and cover closely. Let simmer 17 minutes. Remove bay leaf and stir the rice. Stir in remaining tablespoon butter and serve.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 468 milligrams, Sugar 2 grams, TransFat 0 grams

WHITE RICE WITH TOMATOES



White Rice With Tomatoes image

Make and share this White Rice With Tomatoes recipe from Food.com.

Provided by lazyme

Categories     White Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

6 tablespoons butter or 6 tablespoons margarine
1 medium onion, finely chopped
1 1/2 cups uncooked rice
3 cups water
2 teaspoons salt
3 medium tomatoes, peeled seeded diced

Steps:

  • Melt 4 tablespoons butter over medium heat.
  • Add onion; cook about 1 minute, then stir in rice.
  • Add water and salt, bring to a boil and reduce heat.
  • Cover and cook 15 to 20 minutes, until water is absorbed.
  • When rice is cooked, melt remaining butter in a separate saucepan.
  • Add tomatoes; cook 15 to 20 seconds.
  • Stir into rice.

Nutrition Facts : Calories 295.7, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 884.4, Carbohydrate 42.8, Fiber 1.7, Sugar 2.4, Protein 4.1

AUTHENTIC SPANISH RICE - AN OLD FASHIONED SPANISH RICE RECIPE



Authentic Spanish Rice - An Old Fashioned Spanish Rice Recipe image

Authentic Spanish Rice may be traditional but it's also simple with just a handful of ingredients including long-grain white rice, water, chicken broth, tomato sauce and Rotel canned tomatoes. With a lot of stirring and a little patience, you too will master this easy side dish.

Provided by Barbara

Categories     Side Dish

Time 30m

Number Of Ingredients 6

2 tablespoons lard or butter
2 cups long grain white rice
1 cup water
1 cup chicken (or vegetable broth)
8 ounces canned tomato sauce
10 ounces Rotel (canned tomatoes with chiles), drained

Steps:

  • Melt lard in a large skillet; add rice and cook, stirring constantly until lightly browned. Do not burn.
  • Once browned, add water and bring to a boil.
  • Once the water has mostly absorbed, add broth and cover over low heat.
  • Let simmer and cook for approximately 20 minutes. Stir often so that a crust doesn't form. If it does, do not scrape it.
  • Once the rice is fluffy, add drained Rotel (keep the juice) and tomato sauce. Stir.
  • If the rice isn't perfectly fluffy, add the reserved Rotel liquids, turn off heat and cover until the rice steams to perfection.

Nutrition Facts : Calories 167 kcal, Carbohydrate 32 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 231 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TOMATO HERB RICE WITH WHITE BEANS AND SPINACH



Tomato Herb Rice with White Beans and Spinach image

Tomato Herb Rice with White Beans and Spinach is a hearty and flavorful vegan dinner that will be loved by meat eaters and vegetarians alike.

Provided by Beth - Budget Bytes

Time 55m

Number Of Ingredients 17

2 Tbsp olive oil ($0.22)
2 cloves garlic ($0.16)
1/2 tsp dried oregano ($0.05)
1/2 tsp dried basil ($0.05)
1/4 tsp dried thyme ($0.03)
1/4 tsp dried rosemary ($0.03)
1 pinch crushed red pepper ($0.02)
Freshly cracked black pepper ($0.05)
3 oz. tomato paste (about 1/4 cup) ($0.33)
1/2 tsp brown sugar ($0.02)
1/4 tsp salt ($0.02)
1 yellow onion ($0.25)
1 15oz. can fire roasted diced tomatoes ($1.50)
1 15oz. can cannellini beans ($1.29)
1/4 lb. frozen chopped spinach ($0.43)
1 cup uncooked long grain white rice ($0.48)
1.5 cups vegetable broth* ($0.19)

Steps:

  • Place the spinach in a bowl and allow it to thaw slightly as you prepare the beginning of the recipe.
  • Dice the onion and mince the garlic. Set the onion aside. Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, a pinch of crushed red pepper, and a little freshly cracked black pepper (about 10 cranks of a pepper mill) to a heavy bottomed pot or deep skillet. Sauté the garlic and spices over medium-low heat for about one minute.
  • Add the tomato paste and brown sugar to the pot and continue to sauté for 2-3 minutes, or until the tomato paste takes on a deep burgundy color. Add the onion and salt and continue to sauté for a few minutes more, or until the onions become soft and transparent.
  • Meanwhile, drain and rinse the cannellini beans in a colander. Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Pour in the vegetable broth and stir briefly to combine the ingredients.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the contents to come up to a boil. Once it reaches a boil, turn the heat down to the lowest setting that allows the liquid to maintain a simmer. Let the pot simmer for 15-20 minutes, or until most of the liquid is absorbed (there may still be some around the edges. Turn the heat off and let the pot rest, undisturbed, for 10 additional minutes.
  • Finally, fluff the contents of the pot with a fork, making sure to not stir vigorously. Serve immediately.

Nutrition Facts : ServingSize 1 Serving, Calories 316 kcal, Carbohydrate 55.77 g, Protein 11.75 g, Fat 5.6 g, Fiber 7.37 g, Sodium 766.47 mg

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