Simplest Tomato Rice

Description Simplest Tomato Rice
Cuisine Style Tamil Nadu Cuisine
Servings 4 Adult(s)

Ingredients for Simplest Tomato Rice Recipe

Rice
Tomato - 2 nos
Onion - 1 no
Cumin seeds(Jeerakam)
Green chillies
Salt - As reqd

The below ones are optional. If you need more taste, add the following.

Cardamom(Elakka) - 3 - 4 nos
Cloves(Grambu) - 5 - 6 nos
Cinnamon(Karugapatta) - A few pieces
Cashewnuts - As reqd
Coriander leaves(chopped) - A few

Preparation Method of Simplest Tomato Rice Recipe
1)Make tomato paste by grinding them on a grater.

Using pressure cooker:-
1)Heat oil in a pressure cooker.

2)Add jeera and cut onions.

3)When onions turn transparent, add tomato paste and chopped chillies.

4)Mix them well for 5 mins.

5)Add chopped/pieces of optional items and mix.

6)Add rice along with required water and salt.

7)Close the cooker and cook until 2 whistles.

8)Mix well before serving.

:- Without pressure cooker:-
1)Heat a little oil in a pan.

2)Add jeera and cut onions.

3)When onions turn transparent, add tomato paste and chopped chillies.

4)Mix them well for 5 minutes.

5)Add chopped/pieces of optional items and mix.

6)Put the items in the pan to a rice cooker.

7)Add rice along with required water and salt.

8)Close the cooker and cook until rice is boiled.

9)Mix well before serving.

Tomato Rice Basmati

Ingredients
# 4 cups Basmati rice
# 1/2 cup oil
# 8 shallots, sliced
# 3 cloves garlic, chopped
# 5 tbsp margarine or ghee (if preferred)
# 1 star anise
# 5 cloves
# 8 cardamoms, lightly smashed
# 7cm piece cinnamon
# 5cm knob ginger, bruised
# 1 onion, diced
# 1 cup canned tomato soup
# 2½ tbsp tomato puree
# 4½ cups water
# 3 tbsp evaporated milk
# 2 tbsp plain yoghurt
# 1/2 tsp salt
# 1 tbsp rose water or 1/4 tsp rose essence

Method
Wash and drain rice. Heat 1/2 cup oil in a wok and fry shallots and garlic until golden and crispy. Remove with a slotted ladle. Leave aside.

Heat ghee or margarine in a clean wok. Put in onion, star anise, cloves, cinnamon and cardamoms. Fry until fragrant. Add ginger and stir-fry for another minute. Add rice and toss well to mix for 2–3 minutes then transfer the rice mixture to an electric rice cooker.

Add tomato soup, tomato puree and water. Allow rice to cook. Loosen rice grains and stir in milk, yoghurt, rose water and salt. Cook for another 5–6 minutes.

Serve tomato rice, sprinkled with shallot and garlic crisps.

CHICKEN AND TOMATO RICE

6 chicken thighs
1 (16 oz.) can stewed tomatoes
1 c. long grain rice
Salt & pepper to taste
Water to cover chicken

Place chicken in Pyrex 6"x10". Salt and pepper to taste. Cover with foil and bake at 325 degrees for 30 minutes. Pour stewed tomatoes over chicken, add rice and enough water to cover rice. Cover with foil for 40 minutes at 400 degrees or until rice is done

HEARTY TOMATO RICE SOUP

2 tablespoons butter
1 lb. hamburger
1 cup onion, chopped
1/2 cup celery, chopped
1 large can tomatoes
2 1/2 cup water
2 beef bouillon cubes
1/3 cup dry rice
salt and pepper to taste
1 teaspoon fresh basil or half teaspoon dried
2 tablespoons fresh parsley, chopped
3 garlic cloves, minced or 1/2 teaspoon garlic powder

Saute hamburger and onion in butter; add celery. Break up hamburger into small pieces.

Combine with remaining ingredients. Cook over low heat 30 minutes or until rice is tender.

Optional: Use chopped steak instead of hamburger. Stir in 1/2 cup of heavy cream 10 minutes before serving.

Indian Recipes : Tomato Rice

Ingredients:

• 2 cups Rice
• 5 to 6 Tomatoes (cut into pieces)
• 2 medium Onion (cut into pieces)
• 6 to 8 Green chilies (slit)
• 1 tsp Chilly powder
• 1/2 tsp Turmeric
• 1 piece Ginger (grated)
• 4 flakes Garlic (grated)
• 4 Cloves
• 1 piece Cinnamon
• 3 Cardamons
• 3 tbsp Oil/butter/ghee

How to make Tomato Rice:

• Wash and soak rice for 15 minutes in water. Drain water and keep it aside.
• In a frying pan, add cloves, cinnamon, cardamon and fry for a minute.
• Add ginger & garlic to it, fry for a minute and add green chilies and onions.
• Fry till onion turns light brown. Add tomato pieces to it.
• Now add salt, chilly powder and turmeric to it.
• After tomatoes are cooked for 3 to 4 minutes, add rice to it and stir.
• Now pour down 3 to 3 1/2 cups of water and cook properly.

Tomato rice

Materials ( 4~5 people )

* 4 rice cup(cleaned and ditoskn)
* 190g ghee(if emergency applicable butter)
* 2 clove bud
* 1/2 star anise bud
* 3 stones cardamom
* 5 cinnamon cm
* 1 stones onion minced
* 160g tomato puree (tinned)
* 1.8 litres liquid boiled water (can also want use essence of chicken cube)
* shredded celery and shallot (optional)
* material ground: 2 clove garlic, 3 shallot comment and 1 slice ginger

Ways

1. Liquidize ghee above medium fire and tumiskan spices long 1 2 minute.
2. Include material box and continue frying to ripe. Include onion and fried to wilt.
3. Reduce heat and pour tomato puree.Let simmer and include rice.Stir generally long
1-2 minute.
4. Include broth and salt to taste.Let liquid seeped into moment rice.
5. Reduce heat, cook the rice with covered to ripe, include celery and fried onions.

Tomato Gravy

A recipe for southern tomato gravy, good on pasta, meatloaf, and chicken.
Ingredients:

* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 4 green onions, finely chopped (white part only)
* 3 large ripe tomatoes, peeled, seeded, finely chopped
* 1/2 cup whipping cream
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 1/2 teaspoon dried thyme

Preparation:
Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.

Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly. Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta.
Makes 2 cups.

Scallops with Spicy Tomatoes and Fettuccine

Serving Size : 4

* 1 1/2 pounds sea scallops
* 2 tablespoons olive oil
* 2 scallion -- finely chopped
* 2 tablespoons garlic -- minced
* 2 cups fresh tomatoes -- chopped
* 3/4 cup red wine
* 3 tablespoons red wine vinegar
* 4 tablespoons Italian parsley -- chopped
* 1 tablespoon fresh basil -- chopped OR 1 teaspoon dried
* 1 teaspoon salt
* 3/4 pound fettuccine
* 1/4 cup Parmesan cheese -- freshly grated
* 4 sprigs fresh parsley -- for garnish

Rinse scallops and set aside.
In a large saute pan heat oil and add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper. Cook on medium high for approximately 5 minutes until vigorously boiling. Reduce heat to medium low and cook for 15 minutes.
Cook pasta according to package directions. While pasta is cooking add scallops to tomatoes and cook for 5 to 7 minutes until scallops are done.
Add drained pasta to tomato sauce, toss. Sprinkle each serving with grated cheese and garnish with parsley.

Stewed Tomatoes with Rice

* 3 pounds ripe tomatoes, peeled
* 1 cup chopped onion
* 5 tablespoons butter
* salt and pepper to taste
* pinch sugar
* 1/2 cup long grain converted rice, cooked for 10 minutes then drained
* minced fresh parsley

Cut tomatoes into chunks, reserving juices. In a skillet over low heat, sauté onion in butter until soft and yellow. Add tomatoes and juices and stir. Season with salt, pepper, and sugar. Cover and simmer over low heat for 5 to 10 minutes. Add rice and cook slowly for about 10 minutes, checking liquids, until rice is tender. If mixture becomes dry, add a little water or tomato juice. Taste and adjust seasoning and garnish with chopped parsley to serve.
This recipe is from an old (1950s) newspaper clipping