Best 5 Cheesy Rice N Tomatoes Recipes
Indulge in a culinary journey with our delectable Cheesy Rice n' Tomatoes dish, a harmonious blend of flavors and textures that will tantalize your taste buds. This versatile dish offers a symphony of tastes, from the tangy tomatoes to the gooey cheese, all perfectly complemented by the fluffy rice. With its vibrant colors and irresistible aroma, this dish is a feast for both the eyes and the palate.
Our comprehensive guide provides three distinct yet equally tempting recipes to cater to diverse preferences. The Classic Cheesy Rice n' Tomatoes recipe embodies the essence of this dish, featuring a medley of diced tomatoes, fragrant garlic, savory onions, and a generous helping of melted cheese. For a delightful twist, the Cheesy Rice n' Tomatoes with Spinach and Bacon recipe incorporates fresh spinach and crispy bacon, adding an extra layer of texture and flavor. And for those seeking a vegetarian option, the Cheesy Rice n' Tomatoes with Bell Peppers and Zucchini recipe delivers a vibrant combination of bell peppers, zucchini, and a delightful blend of herbs.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can effortlessly create this culinary masterpiece. Discover the secrets to achieving perfectly cooked rice, the art of sautéing vegetables to retain their vibrant colors and flavors, and the technique of melting cheese to achieve that irresistibly gooey texture. With detailed ingredient lists, precise cooking times, and helpful tips, we guide you through the culinary process, empowering you to create a dish that will impress family and friends alike. So, prepare to embark on a taste adventure with our Cheesy Rice n' Tomatoes recipes, and let the flavors dance on your palate!
HAMBURGER JAZZ
My grandma used to make this and it was always a hit. She uses American cheese, but I make it with mozzarella. Very easy and yummy!
Provided by MARIAHPIE
Categories Main Dish Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and stir in the cream of mushroom soup, tomatoes, and uncooked rice. Cover, and simmer over low heat, stirring occasionally, until rice is cooked, about 15 minutes.
- Preheat the oven's broiler. When the rice is done cooking, transfer the contents of the skillet to a casserole dish. Cover with a layer of cheese.
- Broil until the cheese is melted and toasty. Season with salt and pepper to taste, and enjoy!
Nutrition Facts : Calories 425.3 calories, Carbohydrate 27.6 g, Cholesterol 82.5 mg, Fat 21.3 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 8.5 g, Sodium 848.9 mg, Sugar 3.9 g
TOMATO RICE WITH CRISPY CHEDDAR
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian - it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.
Provided by Priya Krishna
Categories grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the highest position and heat the oven to 500 degrees.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 665 milligrams, Sugar 7 grams, TransFat 0 grams
CHEDDAR RICE CASSEROLE
.jpg)
With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESY RICE 'N TOMATOES
This yummy and easy recipe comes from our local Marsh Supermarkets webpage. It has all my favorite ingredients for a quick supper. Recipe: Marsh.net
Provided by Ellen Bales
Categories Rice Sides
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat the oil in a medium saucepan over medium heat. Add onions; cook and stir 3 minutes, or until tender.
- 2. Stir in the rice, broth and tomatoes. Bring to a boil. Reduce heat to low; simmer 5 minutes.
- 3. Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minutes, before serving.
- 4. Sprinkle with more Parmesan, if you like, and serve with a salad and/or a meat dish of your choice.
BAKED RICE WITH CHEESE AND TOMATOES
From my favorite inherited cookbook, "Cook Like a Peasant, Eat Like a King. The cookbook is from the 70's and documents the travels of two California "foodies" traveling through Europe, eating dishes made by "peasant women" in small villages. This side dish recipe is from Switzerland. I picture it as a comforting side dish. I like the combo of the swiss cheese and parmesan (not one I'm used to seeing), highlighting the influences of neighboring Italy.
Provided by Mrs Goodall
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees.
- In a casserole melt butter and sautee onions and garlic until soft.
- Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
- Pour in the chicken broth, stirring.
- Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
- Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.
Tips:
- To save time, use pre-cooked rice or leftover rice. You can also use frozen rice, but make sure to thaw it completely before cooking.
- Use a variety of cheeses to create a more flavorful dish. Some good options include cheddar, mozzarella, Parmesan, and Gruyère. You can also use a combination of different cheeses.
- If you want a spicier dish, add a pinch of cayenne pepper or chili powder. You can also add some chopped jalapeños or serrano peppers.
- For a more vegetarian-friendly dish, omit the bacon and use vegetable broth instead of chicken broth.
- Serve cheesy rice n' tomatoes with a side of salad or roasted vegetables for a complete meal.
Conclusion:
Cheesy rice n' tomatoes is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With its creamy, cheesy sauce and flavorful tomatoes, this dish is sure to please everyone at the table. So next time you are looking for a simple but satisfying meal, give cheesy rice n' tomatoes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
