Friends, hello! 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 being cooked, take a few tomatoes, dip them in boiling water, remove the skin and cut into 4 pieces. Fry tomatoes in butter, adding salt and pepper. When the rice is cooked, put the fried tomatoes in a saucepan with 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.

Rice with tomatoes is the easiest risoto, considering that risotto can be made with anything. Usually the composition of the risotto is determined by local traditions and the local range of products in the bazaar. 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 associated 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 inhabitants: the fashion designer Valentino, the Maserati brothers - the founders of the Maserati automobile company.

Vogherese's cuisine is simple and straightforward, and has always been closely associated with agricultural products. Gastronomic traditions have been shaped over the decades by the influence of neighboring cuisines. The main focus of Voguere's cuisine is vegetables, most often peppers.

Since the first appearance of pepper in Europe, the cuisine of Voghera has carefully preserved recipes for cooking dishes in which pepper plays a leading role. Well, and risotto, the most typical dish of northern Italy.

The residents of Voghera 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, is Voghera's calling card.

The essence of the tomato and pepper risotto is a combination of high-starch rice, red peppers and tomato. The risotto is sprinkled with Parmesan cheese, 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 pc
• Garlic 1-2 cloves
• Parmesan 30 gr
• Salt, black pepper Spice

1. Risotto requires high starch Italian rice. Such rice is able to absorb liquids (water, broth, broth) several times its own volume. The most common varieties of rice for risotto are arborio, carnaroli, baldo.

   Italian rice for risotto - arborio

2. For risotto with peppers, you need a small, ripe red bell pepper and ripe tomatoes. They will determine the color of the risotto.

   Tomatoes, red peppers and onions

3. Peel the red bell pepper from seeds, remove the stalk. Finely chop the peppers into pieces that are half the size of the vegetables 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. It is not necessary to grind strongly.
4. Heat the olive oil in a saucepan and fry the peeled and flattened garlic cloves in it. When the garlic begins to darken and flavor the olive oil, discard it.

   Fry the garlic cloves in olive oil

5. Fry chopped onion in olive oil until soft. It is enough if the onion just becomes soft, you do not need to fry until golden brown.

   Fry chopped onions in olive oil

6. Add chopped red peppers to the onion. Season with salt and pepper to taste. Fry the onions and peppers, stirring vigorously enough, until the peppers are soft and begin to change color.

   Add chopped red peppers to the onion

7. Add arborio rice to fried vegetables, fry all together for 2-3 minutes.

   Add arborio rice to sautéed vegetables

8. Pour a glass of vegetable broth into a saucepan. Broth (vegetable, chicken, meat) is a common liquid that is used to make risotto. For vegetable broth, boil carrots, onions, soup roots, potatoes, etc. in advance. in the required amount of water. Many, without bothering themselves, add ordinary water from a kettle or, well, what can you do, dissolve a bouillon cube in boiling water.
9. Stir rice and vegetables. After starting to boil, reduce heat and, covering the saucepan with a lid, cook the risotto over low heat.

   Cook risotto adding liquid in portions

10. When the first portion of the liquid has been absorbed by the rice, add the boiling broth in small portions, adding the next portion only after the rice has absorbed the previous one. Arborio is cooked until tender for 20-25 minutes.
11. When the rice is almost ready, add chopped tomato pulp to the rice, additionally salt the risotto.

    Add chopped tomato pulp to the rice

12. Continue cooking over the lowest heat you can provide. The rice should become soft and creamy, but contain a barely perceptible hard center inside each grain. Add broth to rice until rice with tomatoes looks like usual rice porridge.
13. Sprinkle finely grated Parmesan over rice with tomatoes and stir.

    

A combination as simple as rice with tomatoes, gives a huge scope for culinary imagination. These ingredients can become part of the first or second course, salads and appetizers, as well as be included in the recipe for winter preservation. Even the simplest rice side dish can be supplemented with tomato sauce and stewed vegetables, and a herbal mix can be added to create the ultimate side dish.

Soup with rice and tomatoes

Fragrant and easy to prepare soup with rice and tomatoes will take its rightful place in the everyday menu of your family. You must remember that the first dish should be present in the diet every day, this contributes to the normal functioning of the gastrointestinal tract. You can cook soup not only in summer, during the season of vegetables, but also in winter, then fresh tomatoes are most often replaced with pasta or sauce.

If you cook soup in the summer, take this set of foods: three medium-sized tomatoes, pork for the broth, two peppers, two large potatoes, one carrot and one onion, two eggs. You can add a piece of hot pepper to the tomato soup for piquancy, but make sure that no seeds get into the spoon. It is advisable to add a spoonful of sugar for sweetness and salt to taste, and you can also use other spices: coriander, dried cilantro or saffron. As for rice, it is better to use a round one, and so that the soup does not turn out to be too thick, it is enough to put only two tablespoons.

Let's start with the broth, you can use a small piece of pork, chicken for this, or prepare a less nutritious vegetable broth. Pork must be cooked for an hour and a half, then the meat can be taken out, and the soup is cooked from the resulting broth. Separate the meat from the bones and cut into small pieces, we will add it at the end of cooking.

We will also add hard-boiled and diced eggs to the finished soup, but you can skip this step, this will change the taste of the dish a little, but it will remain the same delicious.

In a frying pan, heat the vegetable oil, fry finely chopped onions and grated carrots, then send bell peppers, cut into thin strips, and tomatoes into the pan, from which you must first remove the skin. While you cook the fry, the diced potatoes will simmer in the broth until almost cooked. When the vegetables in the pan are tender, rice with tomatoes and onions send to the pan, add the selected spices, spices there. Mix all the ingredients and cook for 10 minutes, so that the grains become soft.

All ingredients can also be chopped in a blender, tomato puree soup with crispy croutons will be a real decoration of your lunch, and fish with tomatoes and riceIs the perfect second course.

Rice and tomato salad

Groats are often added to salads, so the tomato appetizer becomes more satisfying, and its neutral taste sets off the richer taste of other ingredients. That is why it is popular tomato salad recipe with rice, which combines sour tomatoes and a neutral taste of cereals.

These salads include appetizers, the recipe for which includes seafood - mussels, shrimps, even crab sticks. If you are preparing a salad for the holiday table, you can use miniature cherry tomatoes, cut in half.

Tomato with rice recipe

We often cook in tomato or cream sauce, but you can change it a little recipe for tomatoes with rice, and cook delicious stuffed tomatoes with a cheese crust. For eight stuffed fruits, we need a third of a glass of long-grain cereals, one onion, 250 g of minced meat, a couple of cloves of garlic, vegetable oil, ground pepper and salt for frying. The stuffed tomatoes will take about an hour to cook.

First of all, we will boil the cereals until cooked, it should turn out to be crumbly. Peel the onion and garlic and chop finely. Fry in vegetable oil until soft, then add minced meat to the vegetables and fry it over high heat for several minutes, stirring constantly, until it turns white.

At this time, prepare the fruits: cut off the top and remove the pulp from the inside with a spoon, leaving the walls intact. For stuffing, you must choose medium-sized fruits with smooth, undamaged walls. The thickness of the keg loom, after we have removed the pulp, should be about one centimeter.

We will also use the pulp to prepare the filling, it must be cut and added to the minced meat, and ready-made cereals and spices are sent there to taste. You can also mix rice with tomatoes and cheesefor the filling. Fill tomato barrels with the finished filling, and cover them with cut lids on top. Put the fruits on a greased baking sheet and put in an oven preheated to 180 ° C. After 20 minutes they will be ready.

Rice with vegetables and tomatoes

If you are looking for the perfect side dish for meat or fish dishes, then the dietary one is the best solution. rice with vegetables and tomatoes... You can add carrots, onions, corn and peas, green beans, and the easiest option is to buy a frozen vegetable mixture. Such a dish is prepared very quickly, they must be stewed together with cereals in a pan.

For instance, rice with sun-dried tomatoesyou can cook in a slow cooker, then the grains will definitely turn out crumbly. In addition to a few pieces of sun-dried tomatoes, we will add onions and carrots.

In vegetable oil in the "Baking" mode, it is necessary to fry the onion cut into thin half rings until transparent, stirring with a wooden or silicone spatula. Then add carrots and sun-dried tomatoes, fry for a few minutes and you can add washed cereals. After that, you can pour the broth into the bowl - vegetable or meat, at your discretion, you can also add a few "cubes". Broth will need twice as much as cereals. The lid of the multicooker should be closed and set to the "Pilaf" mode.

Be sure to add herbs and spices, you can use a mixture for pilaf or hops-suneli. When serving the side dish, sprinkle it with chopped herbs, and be sure to serve aromatic garlic sauce.