Hello friends! Let's cook rice with tomatoes. According to the recipe I have selected, it should turn out to be quite tasty, very simple and quick to prepare. When properly cooked, rice should be crumbly and the resulting dish can be an independent full-fledged breakfast or dinner, and a side dish for fish or meat. In general, you can freely fantasize. True, some rules still have to be observed.

So, to obtain friable boiled rice, it must first be fried in a small amount of butter (vegetable or butter) or melted fat. After that, you need to cook rice with a low boil in a strictly metered amount of liquid. Cooking should take place over low heat and during it you cannot stir the rice, otherwise you will get a viscous porridge.

Water should be taken exactly twice the volume of rice. Now the recipe:

We need:

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

Cooking like this:

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

Fill the rice with a double volume of boiling water, salt and stir so that the grains do not stick to the bottom. After that, we 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. Carefully, using two forks, mix the rice and oil.

While the rice is cooking, take a few tomatoes, dip them in boiling water, remove the skin and cut into 4 pieces. Fry tomatoes in butter, add salt and pepper. When the rice is cooked, put the fried tomatoes in a saucepan with rice and mix 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.

This recipe was shared with me by my friend Ira.

Lovers of leeks will appreciate it. And if you also fast, 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 one to any vegetable salad.

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

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

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

Then add the chopped tomatoes and tomato paste.

Fry everything together, stirring, for just one minute.

Then add the washed rice and the coarsely chopped leeks.

Salt, pepper, add sugar (if necessary) to taste.

Sugar levels the acidity of tomatoes.

Fill with boiling water so that the water slightly covers the vegetables. Stir, cover and simmer for 15 minutes.

See that the rice is done. It may take more or less time.

Stewed leek with rice and vegetables is ready. It shouldn't be crumbly like pilaf.

Let's let it brew for about ten minutes.

Serve as an independent dish or as a side dish for fish (in fasting) or meat.

Crumbly snow-white rice with tomatoes will become both a welcome side dish and a main course, the smell of a bright vegetable platter combined with it is so appetizing. Long-grain groats mixed with sweetish carrot shavings, golden onion half rings and sharp 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 a lot of well-salted water: the grains need a lot of salt, otherwise the finished meal will come out bland. Its final finishing takes place in a frying pan.

Ingredients

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

Preparation

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

2. Rinse the tomatoes and blanch: make a small cross-shaped cut at 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 transfer to a separate container.

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

5. Transfer the boiled rice to a colander and rinse. Let the liquid drain.

6. Put a saucepan or a large skillet on fire, add vegetable oil and leave to heat over medium heat. Add chopped onions and carrots, then fry over low heat for 10-15 minutes until soft.

7. Add chopped tomatoes and toss. Cover and simmer for about ten minutes. Add some vegetable oil and boiled water if needed.

Arroz de tomate is one of those low-key, non-touristy dishes that make Portuguese cuisine so deep in the soul. Rice is saturated with the flavors of ripe tomatoes and (which the Portuguese appreciate as much as the Spaniards), and a slightly burnt crust forms at the bottom of the dishes, for which all this cooking, perhaps, was started.

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

You can cook the Arroz de tomate in a cast iron pot, but I was eager to try the earthenware pan I bought in Mallorca. Pottery cooking is one of the features of Portuguese and Spanish cuisine. Not very practical in our practical time, the lesson invariably gives an excellent result. In this case, the rice turned out to be unusually fragrant, with the taste of a leaving sweet summer tomato.

Well, and rice crust, crust ...

Ingredients:

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

Cut 3-4 tomatoes into 4 pieces, remove the seeds and transfer them to a blender. Cut the tomatoes into slices and set aside.
Cut the remaining tomatoes in half and add to the blender along with the seeds.
Chop the tomatoes until puree and transfer to a sieve over a large bowl.

In a skillet (should be suitable for the oven) over medium heat in a little olive oil, fry the onions and garlic for 10 minutes, until the onions are lightly browned.

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

Place the chopped tomatoes in the skillet and cook for another 3 minutes, until most of the liquid has evaporated.

Add the tomato purée, bay leaf and 1-2 tablespoons last. olive oil and salt. Cook, stirring occasionally, for another 3 minutes. Transfer to a plate.

Tomatoes in a sieve should give up all the liquid during this time. Using a spoon, squeeze all the juice out of them, leaving only the seeds - you should get 1.2 liters of juice. If not enough, add some lukewarm water.

Heat the oven to 190C.

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