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Rice dish with tomatoes

Rice dish with tomatoes

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Again a dish that I really like. I don't know if there is this recipe like this, but because I like sweet and sour summer tomatoes, I once tried to make them and since then my husband asks me to always make them. The secret is to boil the rice in tomato juice and not to use water.

  • 1 small cup of rice
  • 2 onions
  • 1 carrot
  • 2 red capsicums
  • 2 green bell peppers
  • ½ kg of tomatoes
  • Mosaic pepper

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Rice dish with tomatoes:

Grate the carrot and chop the other vegetables. The tomatoes are scalded and peeled and then mixed. Cook the onion in a little hot oil, then add the rice, the carrot, cook for a few more minutes and then the pepper. Add the tomato sauce over the rice, spices and pepper. Boil a little and then put the pan in the oven until it drops well. It is a very tasty and sour food that can be served simple, not just as a side dish, without anything else.

Red rice with vegetables

Red rice is great, I urge you to give it a try and you will not be disappointed. What's more, it is also an ally of immunity, just good to eat at the beginning of autumn. In this recipe I made red rice with vegetables.

-2 small or large red onions

-half a leek, only the white part

-1 red bell peppers, if you have kapia peppers, all the better

-500 g frozen or fresh green beans, if you have them.

-about a cup of red rice.

Cook the vegetables, except for the beans, finely chopped, in water with olive oil, for about 5 minutes. Careful! They harden, they don't fry, if the water drops, add more along the way. The rice is boiled separately and boiled for 40-45 minutes, usually one part rice or two parts water. Depending on the type of rice, you may need to add water. Boil the rice before you start cooking the vegetables to be ready. After 5 minutes, add the green beans and cover with water, letting them boil for 20 minutes. 5 minutes before turning off the heat, add the rice, salt and turmeric, to taste.

It can be eaten simply with fish or meat. We ate it simply or as in the picture, with the code made in the oven.

Peppers stuffed with rice and cheese, in tomato sauce, in the oven, ingredients

  • 6 bell peppers of the right size, healthy
  • 150 grams of onions
  • 3 cloves of garlic
  • 4 tablespoons oil
  • 1 kg. fleshy tomatoes, well cooked
  • 150 grams of long grain rice
  • 150 grams of beautifully melted cheese (cheese, mozzarella, etc.)
  • optional: a few strands of saffron, 2-3 basil twigs, 1 bay leaf
  • green parsley for sprinkling and pepper

Peppers stuffed with rice and cheese, in tomato sauce, in the oven, video recipe

Peppers stuffed with rice and cheese, in tomato sauce, in the oven, how to prepare & # 8211 tomato sauce

1. For the tomato sauce, we will need 2/3 of the onion and garlic and of course, the tomatoes, which will be scalded briefly in hot water, will be taken out in a large bowl with cold water, they will be peeled and they will be cut into cubes. Chop the onion and garlic (keep 1/2 aside) and sauté them in a large saucepan, adding 1 pinch of salt from the beginning. After the onion softens, add the tomato cubes and cook under the lid for 15 minutes on low heat. At the end, season with salt and pepper and, optionally, add the chopped basil. The sauce should not be too low for this preparation, if necessary add hot water. To see the preparation of the sauce in detail, go to the recipe tomato sauce in a jar .

Peppers stuffed with rice and cheese, in tomato sauce, in the oven, how to prepare & # 8211

2. While the sauce is boiling under the lid, heat 1 tablespoon of oil in a pan and fry the whole peppers on all sides until lightly browned and begin to soften. Allow to cool, cut lengthwise with a knife and dig inside the contents, emptying the seeds and spine.

Peppers stuffed with rice and cheese, in tomato sauce, in the oven, how to prepare & # 8211 filling and cooking in the oven

3. Fry the remaining onion and garlic (1/3) in a saucepan in the remaining tablespoon of oil. When the onion softens, add the washed and drained rice. Stir everything, stirring constantly, after 2 minutes add 300 ml. of water and, optionally, 1 bay leaf. Boil the rice over low heat for 10 minutes from the moment it starts to boil. If we want to add a drop of saffron (as much as we catch with 2 fingers), dissolve it in 2-3 tablespoons of boiling water and add it over the boiling rice at the end of the 10 minutes. Season with salt and pepper, cover with a lid, turn off the heat and leave to cool.

4. Cut 100 grams of cheese into cubes, from the remaining 50 grams of cheese we will make 12 thin slices.

5. Turn on the oven and set it at 180 degrees Celsius.

6. Mix the rice with the 100 grams of diced cheese and fill the emptied pepper halves with the back and seeds. Put a slice of cheese on top of each half and arrange the peppers in the pan with the tomato sauce, which should reach almost to the edge of the peppers, without touching the rice (if necessary, add more hot water).

7. Bake for 30 minutes at medium heat. In order not to dry excessively, we can sprinkle 1 tablespoon of hot water on top of the peppers, halfway through the cooking time, but only if necessary. Finally, the food should be nicely browned.

8. Sprinkle with chopped green parsley and serve hot peppers with the sauce in the pan. Great appetite!


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