Directions of Italian Rice With Tomatoes And Fresh Mozzarella

Bring salted water to a boil in a large pan. Sprinkle in the rice by the fistful. When the water returns to a boil, stir once, lower the heat and simmer until the rice is al dente, 15-18 minutes. 

While the rice cooks, heat the olive oil in a large skillet over a low flame. Stir in the garlic, then sprinkle in the basil. After a couple of minutes (when the garlic is translucent), mix in the salt, pepper, vinegar, and tomatoes. 

Gently turn the tomatoes once or twice to coat them with the flavored oil, warming them through but not cooking them down to a sauce. 

Drain the rice in a sieve or colander, but don't shake it dry. Turn it into a warmed serving bowl. Immediately sprinkle in the mozzarella cubes, a few at a time, stirring with each addition so that they don't clump together. Then gently mix in the contents of the skillet and serve.

Italian Rice With Tomatoes And Fresh Mozzarella 1

ingredients

2 cups Italian short grain rice
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 cup lightly packed fresh basil leaves, stemmed and torn in half
1/4 teaspoon salt
fresh black pepper, ground
1 tablespoon balsamic vinegar
3 large ripe tomatoes, cut into chunks
2 egg-size pieces fresh mozzarella, cubed

Mexican Tomato Rice & Beans 3

Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 min. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 min. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.

Mexican Tomato Rice & Beans 2

In a 1-quart saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min. Remove from the heat and let the pan stand, covered, for another 5 min.

While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.

• 1 cup uncooked medium-grain white rice
• 1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”)
• 2 Tbs. extra-virgin olive oil
• 6 medium cloves garlic, finely chopped
• 1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
• 1 15-oz. can black beans, drained and rinsed
• 2 tsp. kosher or fine sea salt
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 cup finely chopped fresh oregano leaves and tender stems
• 1/4 cup finely chopped fresh cilantro leaves and tender stems

Tips of Creamy Tomato Rice Soup

Use fun shapes of cookie cutters to cut croutons from whole grain bread. Toast the croutons, then sprinkle with shredded Canadian Mozzarella cheese and broil to serve with the soup for dunking or to float on top.

For a Curried Tomato Soup, omit the basil, add 2 tbsp (30 mL) minced gingerroot and 1 tbsp (15 mL) Indian yellow curry paste or powder with the garlic. Replace the chives with cilantro.

Preparation of Creamy Tomato Rice Soup

In a large pot, melt butter over medium heat. Add garlic, onion, basil, and 1/4 tsp (1 mL) each, salt and pepper; cook, stirring often, for 5 min or until tender. Add tomatoes and broth; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 10 min or until tomatoes are very soft. Remove from heat.

Using an immersion blender in pot or transferring soup in batches to an upright blender, purée soup until smooth. Return to pot, if necessary. Whisk flour into milk; gradually pour into pot while whisking constantly. Stir in rice; cook over medium heat, stirring often, for about 5 min or until slightly thickened and steaming. Season to taste with sugar (if desired), pepper and up to 1/4 tsp (1 mL) salt.

Creamy Tomato Rice Soup

Ingredients

1 tbsp (15 mL) butter

3 cloves garlic, minced

1 chopped onion

1 1/2 tsp (7 mL) dried basil, oregano or Italian seasoning

Salt and pepper

1 can (796 mL) diced tomatoes with juice

1 cup (250 mL) reduced-sodium vegetable or

chicken broth

2 tbsp (30 mL) all-purpose flour

2 cups (500 mL) milk

1 cup (250 mL) cooked brown rice or

mixed grains

1/2 tsp (2 mL) granulated sugar, (optional)

Chopped fresh chives

Hearty tomato soup

Preparation method

1. Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured.
2. Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent.
3. Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper.
4. Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes.
5. When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes.
6. If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month.
7. When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil.

Rice, tomato and cumin soup

Ingredients

• ½ medium onion, finely chopped
• 2 garlic cloves, crushed
• 30g/1oz butter
• 1 tsp ground cumin
• 85g/3oz long grain rice (basmati)
• 2 tins of chopped tomatoes
• 290ml/½ pint chicken or vegetable stock
• small bunch parsley, chopped
• sea salt and freshly ground black pepper
• 4 tbsp olive oil

Preparation method

1. Sauté the onion and garlic in the butter, stirring occasionally, until the onion is soft and translucent. Add the cumin, rice, tomatoes and stock and cook for about 10 minutes until the rice is cooked.
2. Add the parsley and season.
3. Ladle into warm bowls, drizzle with olive oil and serve.

Portuguese Tomato Rice

Ingredients:

Servings:
6-8
Units: US | Metric
1/8 cup olive oil
1 tablespoon butter
1/2 large yellow onion, chopped
2 garlic cloves, minced
1 -2 large tomato, peeled, chopped and seeded (can also used canned)
2 cups chicken broth or 2 cups beef broth
1 cup long-grain rice
salt and pepper
Directions:

1. Heat olive oil and butter in saucepan until butter is melted.
2. Add onion and garlic and sauté until onion is soft.
3. Add chopped tomatoes, cover and simmer for 15 minutes.
4. Add broth and bring to a boil, then add rice, cover and simmer for about 20 minutes.
5. Salt and pepper to taste.

Another Tomato Rice

Method

Clean, wash and soak rice in three cups of water for twenty minutes. Drain and cook in three cups of salted boiling water till done, taking care that the grains remain separate. Refresh in cold water and drain again. Spread on a large plate to cool and dry. Cook green peas in one cup of salted boiling water till done. Drain and refresh. Wash and finely chop tomatoes. Peel, wash and finely chop onions. Cut cottage cheese into half centimeter sized cubes. Clean, wash and finely chop coriander leaves. Peel, wash and finely chop ginger and garlic. Slit cashew nuts in half. Heat sufficient oil in a kadai and deep fry in sufficient hot oil till pink. Drain onto an absorbent kitchen paper and reserve for garnish. Heat two tablespoons of oil in pan, add cumin seed and sauté till they change colour. Add the chopped onion and fry for two to three minutes. Add the chopped ginger and garlic and sauté further for a minute. Add the chopped tomatoes and salt and cook on medium heat for two minutes. Add red chilli powder and garam masala and cover and cook on low heat till the tomatoes are pulpy or till oil leaves the masala. Add the cooked green peas, cottage cheese and chopped coriander and gently stir. Add the cooked rice and toss to mix well. Cook till the rice is heated through. Serve hot garnished with fried cashewnuts.

Tomato Rice ( South Indian Recipes )

Method 
For the masala

1. Heat the oil in a small pan, add all the ingredients and sauté on a medium flame for 4 to 5 minutes or till the flavour releases, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

1. Combine the tomato pulp, turmeric powder and salt, mix well and simmer for 5 to 7 minutes or till the mixture thickens, while stirring continuously.
2. Add the prepared masala, mix well and simmer for a minute. Keep aside.
3. Heat the oil and ghee in a kadhai and add the mustard seeds.
4. When the seeds crackle, add the peanuts and curry leaves and sauté on a slow flame till the peanuts turn light brown in colour while stirring continuously.
5. Add the green chillies and onions, mix well and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
6. Add the cooked tomato pulp, rice and salt if required, mix gently and cook on a slow flame for another 2 minutes. Serve hot.

Brown Rice, Tomatoes and Basil

Ingredients
1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

TOMATO RICE RECIPE

Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.

Ingredients:

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water

Preparation:

• Heat ghee in a heavy bottom vessel
• Put in the whole black cardamom and then the tomato puree.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.
• Seve hot.

How to make Tomato rice (spicy version)

Prep time - under 10 mins
Cook time - under 30 mins
Serves -2

Ingredients needed

Basmati Rice - 1 cup
Onion - 2
Ginger garlic paste - 1 tsp
Ripe juicy tomatoes - 4 (medium size)
Green chillies - 2 slit (small ones)
Turmeric powder -1/4 tsp
Chilli Powder - 3/4 tsp
Garam masala powder -1/2 tsp (optional)
Mint leaves - handful chopped finely
Coriander leaves - 2 tbsp finely chopped
Salt as needed

For the seasoning

Oil - 3 tbsp 
Bay leaf -1
Cloves -2
Cardamom -1
Cinnamon - 1 inch piece

Preparation

Soak basmati rice for 20 minutes, drain the water completely and keep it aside.

Chop tomatoes and cut onions lengthwise.

tomato rice recipe details

tomato rice

 

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

tomato rice - simple one pot meal with rice, tomatoes and capsicum.

Author: dassana

Recipe type: main

Cuisine: indian

Serves: 4

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 5-6 tomatoes
• 1 large capsicum or 2 small capsicum
• 1 large onion or 2 small onions
• 1 inch ginger
• 6-7 garlic flakes
• ¼ or ½ cup fresh coconut or dry coconut
• 1 tsp cumin seeds/jeera powder
• 1 tsp cumin seeds
• 3 cloves
• 1 inch cinnamon
• 3 tbsp oil
• 2 cups rice
• salt
• water
• coriander leaves and fresh coconut for garnishing

Instructions

1. slice the onions and capsicum.
2. make a smooth and fine paste of the tomatoes, ginger, garlic, coconut, green chillies, cinnamon, cloves, jeera powder.
3. clean and wash the rice. you can also soak the rice for 20-25 minutes.
4. in a pan heat oil or ghee.
5. fry the cumin seeds, bay leaves.
6. add the sliced onions and brown them.
7. now add the sliced capsicum and saute for 2-3 minutes.
8. measure the masala paste in a measuring cup and add it.
9. for 2 cups of rice you will need 4 cups of the paste.
10. if the paste yield is less then add water.
11. add salt and cover and cook the rice till its done.
12. garnish tomato rice with fresh grated coconut and chopped coriander leaves
13. serve tomato rice hot.

tips for making tomato rice

• if you want a more mushy rice add more water. thats what i did. i added 2 cups water later to get a mushy and soft texture.
• use the same measuring cup that you have used to measure the rice.
• you can also pressure cook the rice.
• when the rice is cooking keep an eye on it by checking it with a fork so as to ensure that the rice does not stick to the bottom of the pan. add more water if the water dries up and the rice mixture looks dry.
• to add more spice increase the quantity of green chillies.

Easy tomato rice recipe 1

this tomato rice recipe i learnt in my home science days and i still have the notes with me in my journal. i used to make this pretty often. a lot of tomatoes in the house and i was wondering to make tomato rasam or tomato soup or tomato rajma or what. couldn’t make up my mind.

then just thought to make a one pot meal without me having to cook rice or rotis separately and i knew what i had to make for dinner… this simple one pot meal with rice, tomatoes and capsicum.

i wonder why its called tomato rice and not tomato capsicum rice. in the sheets that were handed out to us it was called tomato rice. since it uses less numbers of capsicum than tomatoes, at least logically for me i also decide to call it tomato rice.

Spiced tomato rice

Ingredients

• 350g long-grain rice
• 500ml vegetable stock
• 200ml passata
• 1 tsp ground cumin
• 1 tsp mild chilli powder
• handful flat-leaf parsley

Method

Place the rice in a pan with the stock and passata. Bring to the boil, cover and simmer for 10-12 mins. Take off the heat, stir in the cumin and chilli powder, then cover and rest for 5 mins more. Fluff with a fork and serve scattered with parsley.

Recipe from Good Food magazine, April 2010