Arroz de tomate is one of those low-key, non-touristy dishes that make Portuguese cuisine leave such a deep impression on the soul. The rice is imbued with the flavors of ripe tomatoes and (which the Portuguese value as much as the Spaniards), and a slightly burnt crust forms at the bottom of the dish, for which all this cooking may have been started.
Arroz de tomate is the same national dish in Portugal as, say, green cabbage soup, but the best rice with tomatoes is prepared in Alentejo, where the most delicious Portuguese tomatoes come from.
You can make Arroz de tomate in a cast iron pot, but I was eager to try out a clay pan I bought in Mallorca. Cooking dishes in earthenware is one of the features of Portuguese and Spanish cuisines. An activity that is not very practical in our practical times invariably produces excellent results. In this case, the rice turned out to be unusually aromatic, with the taste of a departing sweet summer tomato.
Well, and the rice crust, the crust...
Ingredients:
- 1.5 kg of ripe tomatoes;
- olive oil;
- 1 large onion, finely chopped;
- 2 cloves garlic, minced;
- a pinch of saffron;
- ½ tsp. smoked paprika;
- salt, ground black pepper;
- 1 tbsp. tomato paste;
- 1-2 bay leaves;
- 350 gr. rice for paella or risotto (round grain);
- parsley.
Cut 3-4 tomatoes into 4 parts, remove the seeds and place them in a blender. Cut the tomatoes into pieces and set aside.
Cut the remaining tomatoes in half and add to the blender along with the seeds.
Puree the tomatoes until pureed and transfer to a sieve placed over a large bowl.
In a frying pan (should be oven safe) over medium heat in a small amount olive oil Sauté the onion and garlic for 10 minutes until the onion is lightly browned.
Add saffron and smoked paprika, stir and fry for 2 minutes.
Add the chopped tomatoes to the pan and cook for another 3 minutes until most of the liquid has evaporated.
Last to add tomato puree, bay leaf and 1-2 tbsp. olive oil and salt. Cook, stirring, for another 3 minutes. Transfer the mixture to a plate.
The tomatoes in the sieve should give up all their liquid during this time. Using a spoon, squeeze out all the juice, leaving only the seeds - you should get 1.2 liters of juice. If not enough, add a little warm water.
Preheat the oven to 190C.
Reheat the pan in which you fried the onions and tomatoes, add rice and 1 tbsp. olive oil. Cook for 2 minutes until the rice is lightly browned. Add fried tomatoes, stir and smooth the rice with a spoon.
In summer, at the height of the fresh vegetable season, you can prepare a wide variety of dishes. Today we’ll talk about something very simple and delicious side dish– rice with tomatoes and red sweet pepper. The dish turns out very juicy, sweetish in taste and aromatic in summer. I recommend!
Total cooking time – 45 minutes
Active cooking time – 20 minutes
Cost – average cost
Calorie content per 100 g - 98 kcal
Number of servings – 4 servings
Ingredients:
Tomato - 250 g
Sweet red pepper - 250 g
Onions - 1 pc.
Carrots - 1 pc.
Rice - 1 tbsp. (200 ml)
Water - 2 tbsp. (200 ml)
Vegetable oil - 2 tbsp.
Salt - to taste
Black pepper - to taste
Preparation:
1. Cut the onion into small cubes.
2. Peel, wash and grate medium-sized carrots.
3. Remove seeds from sweet red pepper and cut into thin strips.
4. Remove the skins of the tomatoes (you can see how to do this in more detail) and cut into medium cubes. It is advisable to take “meaty” varieties of tomatoes.
5. Heat in a cauldron or thick-walled ceramic (or metal) pan vegetable oil without smell.
Add chopped onion to the oil, stir-fry for 2-3 minutes.
6. Then add grated carrots and fry for 2-3 minutes.
7. Then add the chopped peppers to the pan.
8. And then chopped tomatoes. Mix the contents of the pan well and simmer over medium heat for 10-12 minutes, stirring occasionally.
9. Meanwhile, rinse the rice in several waters so that the last water is clear. Place the rice in a sieve to drain the water.
Add washed rice to the pan with the vegetables.
10. Salt and pepper to taste, add 2 cups of boiling water and stir.
By 04/25/2016
If you are looking for a simple and delicious recipe for dinner, and also to fit into the canons of a healthy diet, it will be difficult to find an option that will be as good as rice with vegetables. Just rice and vegetables and no interesting quirks? Well, yes, that’s exactly what makes this recipe good! You can prepare it in just 20 minutes, and the end result will be correct and very delicious food.
Ingredients
- rice - 130 g (1 package)
- celery (stems) - 100 g
- onion - 80 g
- tomato - 200 g
- frozen peas - 80 g
- champignons - 150 g
- spinach - 15 g
- olive oil - 15 ml
- salt - to taste
- seasoning garlic and herbs - to taste
Step-by-step cooking process at home
- Of course, you can take any vegetables and rice, and the choice here is limited by your preferences. I decided that instead of the usual steamed rice, I should try a surprisingly affordable mixture of wild and regular rice, and in choosing vegetables I decided to follow the “what was in the fridge” principle. It turned out to be a very organic combination!
- Immediately set the water to heat up, because the tips for preparing this rice indicate that you need to throw the bag into boiling water. By the way, cooking rice in a bag turned out to be incredibly convenient. You don’t have to worry about it burning, and you don’t have to be distracted by the rice while it’s cooking.
- In the meantime, let's not waste time and start chopping vegetables. The onion went under the knife first. I cut it finely, as if overcooked for soup.
- Then I decided to add the celery left over from cooking beef stroganoff, which you can also find on the website. In general, until recently it never occurred to me that celery stalks could be subjected to heat treatment. I thought that, like with the cucumber, for example, nothing good would come of it. And now I’m tempted to add at least a couple of stems to any vegetable stir-fry, although its specific taste is ultimately not very noticeable.
- By this point, the water had already boiled, and I placed the bag in salted water for about 20 minutes.
- While the rice is cooking, let's try to prepare a mixture of vegetables. We chop the mushrooms not very finely and put the onions, celery and champignons in a frying pan with a small amount of oil.
- Frozen peas and spinach are sent to them. There is no need to defrost anything: both spinach and peas will have time to defrost and cook in a few minutes.
We often serve as a side dish mashed potatoes, pasta or a variety of cereals. Try cooking rice with vegetables in a frying pan and standard additions to meat dishes will fade into the background.
Simple recipe
- peas (green) - 100 g;
- large carrots;
- rice - 1 tbsp.;
- oil (olive) - 60 ml;
- large onion;
- water - 2 tbsp.;
- coriander - 5 g;
- pepper - 1 pc. (Bulgarian);
- saffron - ½ tsp;
- dried herbs - 1 tsp;
- paprika - 5 g;
- salt.
Time: 45 minutes.
Calories: 131.5.
How to cook rice with frozen vegetables in a frying pan
- any vegetable mixture (frozen) - ½ kg;
- turmeric - 1 tsp;
- boiling water - 3 tbsp;
- curry - 1 tsp;
- butter - 100 g (butter);
- rice - 400 g;
- salt;
- garlic cloves - 5 pcs.
Time: 50 minutes.
Calories: 151.2.
- Place ¼ of the prepared oil in a frying pan, where we add the vegetable mixture (without defrosting it);
- Sauté over moderate heat for 5-8 minutes, remembering to stir regularly;
- In a spacious, thick-bottomed frying pan, melt the remaining fat and at the same time wash the rice, which we then place in the melted butter;
- Season the cereal with the prepared spices and, stirring occasionally, simmer for about 10 minutes;
- When the rice grains are golden, sautéed vegetables should be added to them;
- Pour boiling water over the substance, season with salt and, covering with a lid, cook until the liquid evaporates. Fire level is minimal;
- We remove the garlic cloves and add them to the dish when there are 5 minutes left before the end of cooking;
- Turn off the gas and cover with a towel. Leave for 1/5 hour until the mixture is filled with garlic aroma.
Rice with meat and vegetables in a frying pan
- tenderloin (beef or pork) - ½ kg;
- garlic to taste;
- tomato - 3 pcs.;
- rice - 1 tbsp.;
- frying oil;
- bell pepper- 2 pcs.;
- favorite seasonings;
- barberry fruits - 7 pcs.;
- large carrots;
- water - 2 tbsp.;
- salt (can be replaced with soy sauce);
- onion head
Time: 60 minutes.
Calorie content: 102.9 - 120.5 kcal (depending on the selected meat).
- Wash the meat component thoroughly and crumble it into small strips;
- Coat a frying pan (preferably cast iron) with fat and place the chopped meat on it, bringing it until lightly browned;
- Cut the onion into small cubes, which should be peeled and washed before doing this;
- We also peel the carrots, wash them and chop them into the same pieces;
- We remove the seeds and stalks from the bell peppers, don’t forget to wash them, and then chop them into the desired pieces, the main thing is small ones;
- Cut the washed tomatoes into medium cubes;
- Add onions and carrots to the fried meat, sauté them together for 10 minutes;
- Add the mixture with peppers and tomatoes, mix, season with your favorite seasonings and squeeze out the garlic cloves;
- Fry the substance for 5 minutes;
- At the same time, wash the rice and then transfer it to the food being prepared;
- Fill with water, bring to a boil, not forgetting to add salt;
- Reduce the heat level and cover with a lid;
- Cook until the moisture evaporates. Then we definitely try it, and if necessary, continue cooking by adding a little more liquid.
Rice with chicken, tomatoes and other vegetables in a frying pan
- corn - ½ b.;
- rice - 1.5 tbsp;
- carrots - 1 pc. large;
- chicken pulp - 400 g;
- ginger (powder) - ½ tsp;
- sweet pepper - 1 pc.;
- tomato - 2 pcs.;
- zira - ½ tsp;
- bulb;
- peas - ½ b.;
- turmeric - 5 g;
- oil (fry);
- garlic - 3 cloves;
- water.
Time: 50 minutes.
Calories: 162.7.
Before you start cooking, you should prepare all the ingredients. We remove the canned ingredients from the jars and allow the excess liquid to drain.
Peel the carrots, then wash them and chop them into medium cubes. We do the same with the onion: remove it from the husk, wash it and chop it into small squares.
We free the garlic teeth from the husk and pass it through a press; if desired, you can finely chop it.
If necessary, remove the skin from the chicken, then wash it generously and chop it into small, manageable pieces.
It is important to rinse the rice grains thoroughly so that the liquid is no longer cloudy.
And crush the bell pepper into small squares, not forgetting to wash it beforehand and remove the seeds from it. We divide the washed tomatoes into slices, which are then cut into 4 more parts.
Place a large frying pan on the stove and pour oil on the bottom. After heating, put it in it meat ingredients and bring it until white, frying for 7 minutes.
Then add everything to the chicken raw vegetables and sauté, stirring regularly. 5 minutes is enough.
Place on top vegetable mixture rice and add water to cover the surface by 2 cm. Season with prepared spices, salt to taste; when it boils, close the lid and evaporate the liquid for about 20 minutes. At the same time, we remove the fire as minimally as possible.
5 minutes before turning off, add canned food, stir and finish cooking. It is also advisable to leave it covered for a while to allow the dish to steep.
Rice with fish and vegetables
- green beans (frozen) - 1 tbsp.;
- wine (white) - ½ tbsp.;
- suitable spices;
- canned corn - ½ tbsp.;
- 1 carrot;
- sea fish ( white fillet) - 600 g;
- large onion;
- rice - 250 g;
- salt;
- oil;
- water - 1-1.5 tbsp.
Time: 40 minutes.
Calories: 122.7.
- We remove fresh vegetables from the upper shells, wash them thoroughly and cut them into medium squares;
- Pour oil over the frying pan and fry the crumbled ingredients in it for 7 minutes;
- Then add pieces of beans and canned corn to the mixture;
- Sprinkle with spices and simmer for a few more minutes;
- Chop the fish fillet into manageable pieces and place in a frying pan, followed by the vegetables;
- Lightly fry on all sides;
- Add washed rice to the fried ingredients, then pour wine and water over it;
- After boiling, add some salt, reduce the heat to low and cover with a lid;
- We finish cooking when the moisture has evaporated.
- The recipe of the dish can be changed by adding or removing certain vegetables. The main thing is to consider the cooking time;
- It is also allowed to do this with spices. Easily replace the spices listed in the recipe with your favorite ones;
- As for rice, it is better to use long-grain and steamed rice, so the dish will not turn into porridge;
- When adding tomatoes to a recipe, it is better to blanch and peel them.
Bon appetit!
Another recipe delicious rice with vegetables in a frying pan is in the next video.
Rice side dishes are good for everyone, but most importantly, for their neutrality, because they can be served with dishes “with character” - spicy meat dishes, fried fish, all kinds of vegetable combinations. Ordinary fluffy rice does not take over all the attention, while at the same time giving a feeling of fullness and supplying the body with all useful substances, contained in it. Having such nutritional properties, rice groats will never put extra pounds on your sides: its low calorie content and high content of healthy carbohydrates (cholesterol-free) are an excellent way to stay in shape. So, having realized all the benefits of cereal for the body, you can add a few colors to its preparation. Let's agree that regular fluffy rice - even in its ideal form - is boring.
But first, a few useful tips. The success of the finished side dish also depends on the type of rice: long-grain basmati and indica, round-grain Japanese - the ideal choice for a boiled and appetizing side dish. There is no need to wash the grains of these varieties: this is written on the packaging (namely, that. But if you purchased other rice, it is better to follow the instructions. What kind of container is best to cook in? In a large frying pan with high sides and a lid. Especially if cooking is not easy rice, and a side dish with tomatoes and onions. After all, this recipe involves two cooking modes: frying and stewing. Well, let's get started. Our recipe with photos step by step.
What do we need for this dish?
- rice - 100g;
- tomatoes - 1-3 pieces;
- onion - 1 head;
- salt - 1 tsp. without slide;
- vegetable oil for frying.
How to cook rice with tomatoes in a frying pan
Sprinkle with finely chopped herbs and serve with meat, fish, cutlets.
This side dish is very similar to the famous one Italian risotto. The only difference is that risotto is cooked with broth, and our rice is lean. By the way, you can cook this kind of rice even faster in a slow cooker, which will prevent the grains from burning and retain all the beneficial substances in them.
The side dish should not be inconspicuous, it should be tasty! You can do it!
