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Rice With Tomatoes

Rice With Tomatoes recipe image
This Italian-inspired baked rice dish offers a comforting blend of savory herbs and juicy tomatoes. Short-grain rice absorbs the rich tomato juices and olive oil, creating a tender yet slightly firm texture that holds its shape beautifully. The combination of fresh basil, oregano, and garlic infuses the rice with a bright, aromatic flavor profile. It serves as an excellent vegan side dish for grilled meats or fish, or can be enjoyed on its own as a light meal. The baking method allows the flavors to meld together in the oven, resulting in a warm, home-style comfort food that is easy to prepare yet impressive enough for dinner parties.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 117.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Italian-inspired baked rice dish offers a comforting blend of savory herbs and juicy tomatoes. Short-grain rice absorbs the rich tomato juices and olive oil, creating a tender yet slightly firm texture that holds its shape beautifully. The combination of fresh basil, oregano, and garlic infuses the rice with a bright, aromatic flavor profile. It serves as an excellent vegan side dish for grilled meats or fish, or can be enjoyed on its own as a light meal. The baking method allows the flavors to meld together in the oven, resulting in a warm, home-style comfort food that is easy to prepare yet impressive enough for dinner parties.
Ingredients
  • 1 1/2 cup Rice, short grained;
  • 6 large Tomatoes, ripe and peeled
  • 1 clove Garlic, finely chopped
  • 1 tbsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Oregano, dried
  • 1 tbsp Basil leaves, fresh, chopped (or 1 tsp dried)
  • 1 tbsp Italian parsley, fresh, chopped
  • 1/2 cup Olive oil
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190ðC).
  2. 2
    Place the short-grain rice in an oven-proof baking dish large enough to hold all ingredients comfortably.
  3. 3
    Halve the peeled tomatoes and squeeze the juice and seeds directly over the rice in the dish.
  4. 4
    Chop the squeezed tomato halves into smaller pieces and set aside.
  5. 5
    In a small bowl, combine the chopped garlic, salt, pepper, oregano, basil, parsley, and olive oil.
  6. 6
    Toss the rice in the dish with half of the herb-oil mixture until evenly coated.
  7. 7
    Toss the chopped tomatoes in a separate bowl with the remaining herb-oil mixture.
  8. 8
    Spread the seasoned tomatoes evenly over the top of the rice.
  9. 9
    Bake uncovered for 45 minutes, or until the rice is tender and the tomatoes are soft.
  10. 10
    Let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 117.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 25.2g9%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use ripe, juicy tomatoes to ensure the rice cooks in the liquid. If tomatoes are less juicy, you may need to add a splash of water or vegetable broth.

Arborio rice is an excellent substitute for short-grain rice if you prefer a creamier texture.

This dish can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: baked rice, tomato rice, italian side dish, vegan recipe, short grain rice, herbed rice, oven baked, comfort food, easy dinner, plant based
Read it online: https://www.chefs-mate.com/recipe/rice-with-tomatoes/