Rice with tomatoes

Name: Rice with tomatoes - Mioara H.
Ingredients: 2 cups of rice; 4 cups of water; 1 medium onion; 2 ripe tomatoes (or 3 canned tomatoes); 1 cup of tomato juice; salt; white pepper; fresh coriander; olive oil

Appetizers - Rice with tomatoes by Mioara H. - Recipia

Tomato rice is a simple side dish, especially suitable alongside fried or grilled fish. It is prepared in a single pot, starting with sautéed onion, tomatoes, and tomato juice. The rice then cooks in water along with the vegetables until it becomes tender and takes on the flavor of tomatoes. Finally, a little chopped fresh coriander adds a fresh note. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; rice is simmered on low heat until done Servings: not specified Difficulty: easy Recipe type: side dish It is served alongside fish, meatballs, patties, and other dishes that require a warm side. Ingredients 2 cups of rice 4 cups of water 1 medium onion 2 ripe tomatoes or 3 canned tomatoes, peeled 1 cup of tomato juice salt, to taste white pepper, to taste fresh coriander, finely chopped olive oil For this recipe, fresh tomatoes can be used, but they should be well ripened. If they are not juicy and aromatic enough, canned tomatoes can be a safer choice. In the case of canned tomatoes, peeled tomatoes are used. Preparation method 1. Peel and finely chop the onion. Heat a little olive oil in a pot and sauté the onion until it softens and lightly browns. 2. Dice the ripe tomatoes and add them to the onion. If using canned tomatoes, they should be peeled. Let them sauté briefly with the onion. 3. Add the rice to the pot and stir. Pour in the tomato juice and let everything cook for about two minutes, stirring so that the rice combines with the onion and tomatoes. 4. Pour in the four cups of hot water. Season with salt and add white pepper. 5. Allow the mixture to reach a boiling point. When it begins to boil, reduce the heat to the minimum and cover the pot with a lid. 6. Let the rice simmer on low heat until it is done. Stir very little during cooking, just enough to prevent it from sticking to the bottom of the pot. Frequent stirring can make the rice stickier. 7. Finally, add a little chopped fresh coriander and stir gently. The rice should simmer quietly on low heat after the water has started boiling. If stirred too often, the grains may break, and the side dish will lose its texture. The amount of water in the recipe is what is indicated for the two cups of rice, so it is better not to add liquid on the go unless you observe that the rice is not cooked yet and the pot has dried out. Why I make this recipe often It is an easy side dish to prepare and does not require many ingredients. The onion, tomatoes, and tomato juice give the rice enough flavor, and the dish pairs well with various main courses, not just fish. It is especially useful when I want something warm and simple, made in the same pot, without complicated preparation. Tips Choose well-ripened tomatoes if using fresh ones. They should be diced before being added to the pot. Sauté the onion until it softens before adding the tomatoes. If added directly with the other ingredients, the final taste will be less defined. After adding the water and it begins to boil, keep the heat to a minimum and use the lid. The rice needs constant simmering, not a strong boil. Stir rarely, just to prevent sticking. There is no need to check or stir continuously. Add the fresh coriander at the end, after cooking. This way, it remains fresher and does not lose its aroma completely during cooking. Substitutions Fresh tomatoes can be replaced with three canned tomatoes, peeled. This is the only substitution directly indicated in the recipe and is especially useful when fresh tomatoes are not ripe enough. The oil used is olive oil. Since the recipe does not specify an exact amount, it is added as needed for sautéing the onion. Variations The basic recipe remains the same and does not need many modifications. You can use either fresh tomatoes or canned tomatoes, depending on what you have on hand and how well-ripened the fresh ones are. Fresh coriander is added at the end and can be adjusted to taste. If you prefer a milder flavor, use a small amount; if you like its aroma, you can add a bit more generously. There is no need to change the proportions of rice and water in the recipe. Serving ideas Tomato rice is served as a side dish alongside fried or grilled fish. It can also be served next to meatballs or patties, as recommended in the basic recipe. It is best served warm, immediately after being finished and flavored with fresh coriander. If you prepare it for a main dish, you can leave it in the pot until it is ready and serve it directly from there. Frequently asked questions Can I use only canned tomatoes? Yes. Instead of the two fresh tomatoes, you can use three canned tomatoes, peeled. The tomato juice remains in the recipe and is added separately, along with the rice. How often should the rice be stirred? Very little. After it starts to simmer on low heat, stir just enough to prevent it from sticking to the bottom of the pot. If stirred continuously, the grains may break and the rice can become too sticky. When is the fresh coriander added? Fresh coriander is added at the end, after the rice has cooked. It is finely chopped before being put in the pot. What can tomato rice be served with? It is a suitable side dish for fried or grilled fish, but it can also be served alongside meatballs and patties. Can I prepare the recipe with brown rice? The original recipe does not specify the use of brown rice. To maintain the proportions and steps indicated, regular rice is used. Nutritional values The values are approximate, as the recipe does not specify the amount of oil and the number of servings. For a rough estimate, if the entire amount is divided into four servings and a moderate amount of olive oil is used, one serving may have approximately: Calories: 300–360 kcal Carbohydrates: 55–65 g Proteins: 5–7 g Fats: 5–9 g Fiber: 2–4 g Most of the carbohydrates come from rice. Tomatoes contribute fiber and a small amount of vitamins, while olive oil most significantly influences the total fat and calorie value. These figures are not exact and can vary depending on the type of rice, the amount of oil, and the serving sizes. Storage and reheating Tomato rice can be stored in the refrigerator in a closed container and is best consumed within two to three days. Do not leave it at room temperature for long after it has cooled. For reheating, heat only the amount you plan to serve. If the rice has hardened after storage, it can be stirred gently during reheating without being crushed. The taste is best when served fresh, but the side dish remains practical the next day.

Rice with tomatoes

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