Tomato Rice With Crispy Cheddar
Updated May 7, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1small yellow onion, finely chopped (about 1 cup)
- 1small Indian green chile or Serrano chile, finely chopped
- 10plum tomatoes (about 2 pounds), cut into ½-inch pieces, or 1 (28-ounce) can whole or diced tomatoes, strained
- 1teaspoon kosher salt
- 3cups cooked basmati rice (from about 1 cup dry rice)
- 1cup shredded sharp white Cheddar cheese
Nutritional analysis per serving (4 servings)
405 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 13 grams protein; 1026 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Adjust an oven rack to the highest position and heat the oven to 500 degrees.
- Step 2
In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
- Step 3
Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
- Step 4
Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
- Step 5
Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.
Private Notes
Comments
IFYI used canned tomatoes successfully in this dish. I used Hunt's whole tomatoes 28oz can. Some insist on more expensive San Marzano tomatoes. America's Test Kitchen did extensive taste testing and Hunt's was the winner a d FAR cheaper and easier to find. Also one can I bought of a different brand had only 6 tomatoes in it. Hunts had 13. Red gold also did well in the test and is even cheaper. Happy cooking!
When I last looked, there was one comment, now there are many. I usually read many comment and appreciate the input from so many, but never make any comments myself. I made this tonight, I had close to 4 c of cooked basmati rice, used all, a large onion, many cloves of garlic, done after the onions. Used 1 can of TJoes diced and fire roasted organic tomatoes, and it was a winner! I used some cheese found in the cheese drawer that melted beautifully, no name. I had leftovers, to be frozen.
Made a half-batch. Used canned tomatoes. Roasted tomatoes under broiler til slightly charred. Poured tomato juice from can and reduced after onions were sauteed (also sauteed 1 clove garlic with onion). Then added tomatoes to pan and reduced more. Added 1 minced anchovy. Rest same as recipe. Served w dollop of homemade creme fraiche. It is delicious! Won't change a thing next time. And there will be a next time- soon.
I added dried chilli flakes. My son usually prefers pasta but he enjoyed this dish. I liked this recipe because it can be made with what I usually have on hand.
I have my own "Spanish" rice I make with a sofrito of sweet peppers, roasted chilis, onions and garlic, and plum tomatoes, all frozen from last year 's garden. Leftover rice is great with cheddar cheese broiled on top and makes a terrific lunch.
Delicious! I heated the oven up to scorching 500ºF. Used one cast iron skillet to sizzle the onions and peppers. I used basmati rice, canned whole tomatoes, an 8 oz. block of extra sharp cheddar, and 1/2 block of colby/jack. Put it all under the broiler for 4 minutes total. We devoured it.
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