Best 10 Basil Tomato Rice Recipes

20-MINUTE BASIL, CHICKEN & TOMATO RICE

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

BASIL TOMATO-RICE SOUP

Steps:

• In a soup pot, heat oil over medium heat.
• Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
• In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
• Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
• Stir in parsley.
• **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
• **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.

BROWN RICE, TOMATO AND BASIL SALAD

Steps:

• Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.
• Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

CREAM OF TOMATO SOUP WITH RICE AND BASIL

Steps:

• Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
• Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
• simmer until everything is tender, about 20 minutes.
• Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
• Return the pureed soup to a low simmer.
• Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
• Add the rice just before serving.
• Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

BASIL TOMATO RICE

Steps:

• In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes., Meanwhile, in a small skillet, saute pepper and onion in oil until tender. Add the tomatoes, basil and salt; heat through. Stir into rice.

CHICKEN-RICE SALAD WITH TOMATO AND BASIL

Steps:

• Preheat oven to 400 or prepare bbq med-high heat. Season chicken with salt and pepper. Roast or grill chicken just until cooked through, about 5 min. Cool. Cut chicken into 1/2-inch-wide strips. Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl. Let stand at room temp. 20min. Add rice and chicken to bowl and stir to blend. Season to taste with salt and pepper. Spoon salad into center of platter; surroud with arugula. Garnish with thinly sliced basil. Serve salad at room temperature.

HARVEST TOMATO-BASIL RICE WITH PANCETTA

Steps:

• Heat in a large nonstick skillet over medium heat. Add pancetta and onion and cook, stirring frequently, until the pancetta begins to render and the onions begin to brown, about 4 minutes. Add the zucchini and cook until it begins to soften, about 3 minutes. Stir in the drained tomatoes and heat through, about 1 minute. Transfer mixture to a bowl.
• Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.
• In the same skillet, add the tomato juice-water mixture and bring to a boil over high heat. Stir in the Knorr® Rice Sides™ - Rice Pilaf. Reduce heat to low and simmer, covered, until rice is tender, about 6 minutes.
• Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.

SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS

Steps:

• Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
• Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
• When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
• While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
• Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
• While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
• Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
• Serve hot, sprinkled with parmesan cheese if desired.

BRAISED RICE WITH LAMB CHOPS, SAUSAGES AND VEAL STRIPS TOPPED WITH MUSHROOMS AND A BASIL TOMATO SAUCE

Steps:

• Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously.
• Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides.
• Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.
• In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.
• Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.
• Finally cut up a bundle of scallions and sprinkle over the rice and serve.

TOMATO RICE SOUP WITH BASIL

Steps:

• Heat oil in large soup pot.
• Add onions and sauté a few minutes.
• Add garlic and sauté one minute (until fragrant).
• Add tomato juice, diced tomatoes, herbs, salt and pepper.
• Bring to a simmer.
• Add rice.
• When rice is almost cooked add fresh basil and finish cooking until rice is to your liking.
• Serve with salted tops soda crackers.