What to cook with tomatoes and rice. Tomato rice with cheese. Rice with tomatoes. Step by step recipe

Arroz de tomate is one of those low-key, non-touristy dishes that make Portuguese cuisine leave such a deep impression on the soul. The rice is imbued with the flavors of ripe tomatoes and (which the Portuguese value as much as the Spaniards), and a slightly burnt crust forms at the bottom of the dish, for which all this cooking may have been started.

Arroz de tomate is the same national dish in Portugal as, say, green cabbage soup, but the best rice with tomatoes is prepared in Alentejo, where the most delicious Portuguese tomatoes come from.

You can make Arroz de tomate in a cast iron pot, but I was eager to try out a clay pan I bought in Mallorca. Cooking dishes in earthenware is one of the features of Portuguese and Spanish cuisines. An activity that is not very practical in our practical times invariably produces excellent results. In this case, the rice turned out to be unusually aromatic, with the taste of a departing sweet summer tomato.

Well, and the rice crust, the crust...

Ingredients:

1.5 kg of ripe tomatoes;
olive oil;
1 large onion, finely chopped;
2 cloves garlic, minced;
a pinch of saffron;
½ tsp. smoked paprika;
salt, ground black pepper;
1 tbsp. tomato paste;
1-2 bay leaves;
350 gr. rice for paella or risotto (round grain);
parsley.

Cut 3-4 tomatoes into 4 parts, remove the seeds and place them in a blender. Cut the tomatoes into pieces and set aside.
Cut the remaining tomatoes in half and add to the blender along with the seeds.
Puree the tomatoes until pureed and transfer to a sieve placed over a large bowl.

In a frying pan (oven-safe) over medium heat, fry the onion and garlic in a little olive oil for 10 minutes until the onion is lightly browned.

Add saffron and smoked paprika, stir and cook for 2 minutes.

Add the chopped tomatoes to the pan and cook for another 3 minutes until most of the liquid has evaporated.

Lastly, add tomato puree, bay leaf and 1-2 tbsp. olive oil and salt. Cook, stirring, for another 3 minutes. Transfer the mixture to a plate.

The tomatoes in the sieve should give up all their liquid during this time. Using a spoon, squeeze out all the juice, leaving only the seeds - you should get 1.2 liters of juice. If there is not enough, add a little warm water.

Preheat the oven to 190C.

Heat the pan in which the onions and tomatoes were fried again, add rice and 1 tbsp. olive oil. Cook for 2 minutes until the rice is lightly browned. Add the fried tomatoes, stir and use a spoon to flatten the rice.

Rice with tomatoes is the easiest risotto, considering that risotto can be made with anything. Usually the composition of risotto is determined by local traditions and the local assortment of products at the market. And, of course, the season.

So in Italy, in the northern region of Lombardy, there is a city where the culinary traditions of the population are closely connected with sweet pepper - paprika. Voghera (Italian: Voghera) is a small town. Less than 40 thousand inhabitants.

In addition to special culinary traditions, the city is famous for its famous residents: fashion designer Valentino, the Maserati brothers - founders of the Maserati automobile company.

Vogherese cuisine is simple and straightforward, and has always been closely linked to agricultural products. Gastronomic traditions have been formed over decades under the influence of neighboring cuisines. The main focus of Vogere cuisine is vegetables, most often peppers.

The Vogere kitchen, since the first appearance of pepper in Europe, has carefully preserved recipes for preparing dishes in which pepper plays a dominant role. Well, risotto, the most characteristic dish of the north of Italy.

Residents of Vogere believe that there are two dishes worthy of respect: pepper and risotto with tomatoes and peppers. Rice with tomatoes and peppers, or as they say, paprika risotto, Vogere's calling card.

The essence of tomato and pepper risotto is a combination of high-starch rice, red peppers and tomatoes. The risotto is sprinkled with Parmesan, which complements the taste and improves the consistency of the dish.

Rice with tomatoes. Step by step recipe

Ingredients (2 servings)

Arborio rice 1 cup
Olive oil 2 tbsp. l.
Sweet red pepper 1 PC
Ripe tomato 2 pcs
Onion 1 piece
Garlic 1-2 cloves
Parmesan 30 gr
Salt, black pepper Spices

Risotto requires high-starch Italian rice. Such rice is capable of absorbing liquids (water, broth, broth) several times its own volume. The most common varieties of rice for risotto are arborio, carnaroli, and baldo.
Italian rice for risotto - arborio
For pepper risotto you need small ripe red bell peppers and ripe tomatoes. These will determine the color of the risotto.
Tomatoes, red peppers and onions
Remove seeds from red bell peppers and remove stems. Finely chop the pepper into pieces twice as small as the vegetables are cut for. Peel the onion and chop finely. Scald the tomatoes with boiling water, remove the seeds and skin. Chop the tomato pulp with a knife. There is no need to grind it too much.
Heat olive oil in a saucepan and fry peeled and flattened garlic cloves. When the garlic begins to darken and flavor the olive oil, discard it.
Fry garlic cloves in olive oil
Fry chopped onion in olive oil until soft. It is enough if the onion just becomes soft; there is no need to fry until golden brown.
Fry chopped onion in olive oil
Add chopped red pepper to the onion. Add a little salt and pepper to taste. Fry the onion and pepper, stirring vigorously, until the pepper becomes soft and begins to change color.
Add chopped red pepper to the onion
Add arborio rice to the fried vegetables, fry everything together for 2-3 minutes.
Add arborio rice to sautéed vegetables
Pour a glass of vegetable broth into the saucepan. Broth (vegetable, chicken, meat) is a common liquid that is used to prepare risotto. For vegetable broth, you should boil carrots, onions, soup roots, potatoes, etc. in advance. in the required amount of water. Many people, without bothering themselves, add ordinary water from the kettle or, what can you do, dissolve a bouillon cube in boiling water.
Stir in rice and vegetables. Once the boil begins, reduce the heat and, covering the saucepan with a lid, cook the risotto over low heat.
Cook risotto adding liquid in batches
When the first portion of liquid has been absorbed by the rice, add boiling broth in small portions, and add the next portion only after the rice has absorbed the previous one. Arborio cooks until tender for 20-25 minutes.
When the rice is almost ready, add chopped tomato pulp to the rice and add additional salt to the risotto.
Add chopped tomato pulp to rice
Continue cooking on the lowest heat you can manage. The rice should be soft and creamy, but still have a barely perceptible firm center inside each grain. Add broth to the rice until the rice and tomatoes resemble regular rice porridge.
Sprinkle the rice and tomatoes with finely grated Parmesan and stir.

Crispy snow-white rice with tomatoes will become both a welcome side dish and a main dish, the smell of the bright assorted vegetables paired with it is so appetizing. Long-grain cereals mixed with sweetish carrot shavings, golden onion half rings and spicy tomato slices will look especially advantageous.

The ability to properly prepare rice is not available to everyone - it cannot be overcooked. The easiest way is to pour in a lot of well-salted water: the grains need a lot of salt, otherwise the finished food will come out a bit bland. Its final finishing takes place in a frying pan.

Ingredients

rice 0.5 cups
onion 1 pc.
carrots 1 pc.
tomato 1 pc.
greenery
vegetable oil
ground black pepper

Preparation

1. Rinse the rice thoroughly a couple of times under running water. Pour some water into the pan and put the rice on the stove, after boiling, reduce the heat and cook for 15-20 minutes until done. You can add a small pinch of salt.

2. Rinse and blanch the tomatoes: make a small cross-shaped cut on the top of the tomato and place it in boiling water for 30-40 seconds. Then remove with a slotted spoon, rinse with cool water and remove the skin.

3. Cut the tomatoes into small cubes and place in a separate container.

4. Peel and rinse the onions and carrots. Cut the onion into small cubes. Grate the carrots.

5. Place the boiled rice in a colander and rinse. Let the liquid drain.

6. Place a saucepan or large frying pan on the fire, add vegetable oil and leave to heat over medium heat. Add chopped onion and carrots, then fry over low heat for 10-15 minutes until soft.

7. Add chopped tomatoes and stir. Cover with a lid and simmer for about ten minutes. If necessary, add a little vegetable oil and boiled water.

Friends, hello! Let's cook rice with tomatoes. According to the recipe I selected, it should turn out quite tasty, very simple and quick to prepare. When cooked correctly, rice should be crumbly and the resulting dish can be a full breakfast or dinner in its own right, or a side dish for fish or meat. In general, you can imagine freely. True, some rules still have to be followed.

So, to obtain crumbly boiled rice, you must first fry it in a small amount of oil (vegetable or butter) or melted fat. After this, you need to cook the rice at a low boil in a strictly dosed amount of liquid. Cooking should take place over low heat and the rice should not be stirred during it, otherwise it will turn out to be a viscous porridge.

You need to take exactly twice the volume of water from the rice. Now the recipe:

We will need:

Rice – 300 g;
Butter – 80 g;
Water – twice the volume of rice;
Salt, pepper and herbs - to taste.

Let's prepare it like this:

Place a large saucepan over low heat and melt some butter in it. We measure out the amount of rice we need and pour it into the melted butter. Fry the rice, stirring constantly with a wooden spoon for about 2-3 minutes, until the grains absorb the fat and darken.

Pour the rice with double the volume of boiling water, add salt and stir so that the grains do not stick to the bottom. After this, reduce the heat so that the water barely boils and cover the pan with a lid.

Cook the rice over very low heat for 18-20 minutes, being careful not to stir it or lift the lid. When all the liquid is absorbed by the grains, remove the pan from the stove. Add butter, cut into small pieces. Using two forks, carefully mix the rice and butter.

While the rice is cooking, take a few tomatoes, dip them in boiling water, remove the skin and cut into 4 parts. Fry the tomatoes in butter, adding salt and pepper. When the rice is cooked, transfer the fried tomatoes into the pan with the rice and stir gently.

Bon appetit, friends! How do you like this rice with tomatoes? Leave your comments and subscribe to our updates!

All the best!

Vlad Andreev.

My friend Ira shared this recipe with me.

Leek lovers will appreciate it. And if you are also fasting, then stewed leeks with rice and vegetables will be a hearty dinner for you.

We use only the light part of the onion; you can add the green part to any vegetable salad.

Fresh tomatoes out of season can be replaced with tomatoes in their own juice.

So, to prepare stewed leeks with rice and vegetables, we will prepare the products according to the list.

Grate the carrots on a coarse grater, cut the onion into quarter rings, and finely chop the garlic. Fry everything in a small amount of sunflower oil.

Then add chopped tomatoes and tomato paste.

Fry everything together, stirring, for literally one minute.