Rice with vegetables (tomatoes and onions) in a frying pan. Rice with tomatoes: recipes with detailed photos Rice in a frying pan with tomatoes and carrots

step by step recipe with photos

Crispy snow-white rice with tomatoes will become both a welcome side dish and a main dish, the smell of the bright assorted vegetables paired with it is so appetizing. Long-grain cereals mixed with sweetish carrot shavings, golden onion half rings and spicy tomato slices will look especially advantageous.

The ability to properly prepare rice is not available to everyone - it cannot be overcooked. The easiest way is to pour in a lot of well-salted water: the grains need a lot of salt, otherwise the finished food will come out a bit bland. Its final finishing takes place in a frying pan.

Ingredients

• rice 0.5 cups
• onion 1 pc.
• carrots 1 pc.
• tomato 1 pc.
• green
• vegetable oil
• ground black pepper

Preparation

1. Rinse the rice thoroughly a couple of times under running water. Pour some water into the pan and put the rice on the stove, after boiling, reduce the heat and cook for 15-20 minutes until cooked. You can add a small pinch of salt.

2. Rinse and blanch the tomatoes: make a small cross-shaped cut on the top of the tomato and place it in boiling water for 30-40 seconds. Then remove with a slotted spoon, rinse with cool water and remove the skin.

3. Cut the tomatoes into small cubes and place in a separate container.

4. Peel and rinse the onions and carrots. Cut the onion into small cubes. Grate the carrots.

5. Place the boiled rice in a colander and rinse. Let the liquid drain.

6. Place a saucepan or large frying pan on the fire, add vegetable oil and leave to heat over medium heat. Add chopped onion and carrots, then fry over low heat for 10-15 minutes until soft.

7. Add chopped tomatoes and stir. Cover with a lid and simmer for about ten minutes. If necessary, add a little vegetable oil and boiled water.

8. Add boiled rice to the frying pan with the rest of the ingredients, as well as a small pinch of salt, ground black pepper and other herbs to taste. Stir and simmer in this mode for 7-10 minutes with the lid closed.

9. You can decorate rice with tomatoes with chopped herbs.

A simple combination like rice with tomatoes, gives enormous scope for culinary imagination. These ingredients can become part of the first or second course, salads and appetizers, and can also be included in a winter canning recipe. Even the simplest rice side dish can be complemented with tomato sauce and stewed vegetables, add a mixture of herbs and you will get an unsurpassed side dish.

Soup with rice and tomatoes

Flavorful and easy to prepare soup with rice and tomatoes will take its rightful place in your family’s daily menu. You must remember that the first dish should be present in the diet daily, this contributes to the normal functioning of the gastrointestinal tract. You can prepare soup not only in the summer, during the vegetable season, but also in the winter, then most often replace fresh tomatoes with paste or sauce.

If you are preparing soup in the summer, take the following set of products: three medium-sized tomatoes, pork for broth, two peppers, two large potatoes, one carrot and one onion, two eggs. You can add a piece of hot pepper to the tomato soup for piquancy, but be careful not to let the seeds fall into the spoon. It is advisable to add a spoonful of sugar for sweetness and salt to taste, and you can also use other spices: coriander, dried cilantro or saffron. As for rice, it is better to use round rice, and to prevent the soup from becoming too thick, just add two tablespoons.

Let's start cooking with broth; you can use a small piece of pork, chicken, or prepare a lower-calorie vegetable broth for this. The pork must be cooked for an hour and a half, then the meat can be removed and the soup can be prepared from the resulting broth. Separate the meat from the bones and cut into small pieces; we will add it at the end of cooking.

We will also add hard-boiled and diced eggs to the finished soup, but you can skip this step; this will change the taste of the dish a little, but it will remain just as tasty.

All ingredients can also be ground in a blender; tomato puree soup with crispy croutons will be a real decoration for your lunch, and fish with tomatoes and rice- an ideal second course.

Salad with rice and tomatoes

Cereals are often added to salads, so the tomato appetizer becomes more satisfying, and its neutral taste sets off the richer flavors of other ingredients. That's why it's popular tomato salad recipe with rice, which combines sour tomatoes and the neutral taste of cereal.

These salads include appetizers, the recipe of which includes seafood - mussels, shrimp, even crab sticks. If you are preparing a salad for a holiday table, you can use miniature cherry tomatoes, cut in half.

Recipe for tomatoes with rice

We often cook with tomato or cream filling, but you can change it a little tomato rice recipe, and prepare delicious stuffed tomatoes with a cheese crust. For eight stuffed fruits, we will need a third of a glass of long-grain cereal, one onion, 250 g of minced meat, a couple of cloves of garlic, vegetable oil for frying, ground pepper and salt. Preparing the stuffed tomatoes will take about an hour.

First of all, we boil the cereal until cooked; it should turn out crumbly. Peel the onion and garlic and finely chop. Fry in vegetable oil until soft, then add the minced meat to the vegetables and fry it over high heat for several minutes, stirring constantly, until it turns white.

We will also use the pulp to prepare the filling; it must be cut and added to the minced meat, and the prepared cereal and spices should be sent there to taste. Can also be mixed rice with tomatoes and cheese for the filling. Fill the tomato barrels with the finished filling and cover them with the cut off lids. Place the fruits on a baking sheet greased with oil and place in an oven preheated to 180. After 20 minutes they will be ready.

Rice with vegetables and tomatoes

If you are looking for the perfect side dish for meat or fish dishes, then the best solution would be a dietary rice with vegetables and tomatoes. You can add carrots, onions, corn and peas, green beans and the easiest option is to buy frozen mixed vegetables. This dish is prepared very quickly; they need to be simmered together with the cereal in a frying pan.

For example, rice with sun-dried tomatoes You can cook it in a slow cooker, then the grains will definitely turn out crumbly. In addition to a few pieces of sun-dried tomatoes, we will add onions and carrots.

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 (oven-safe) over medium heat, fry the onion and garlic in a little olive oil for 10 minutes until the onion is lightly browned.

Add saffron and smoked paprika, stir and cook for 2 minutes.

Add the chopped tomatoes to the pan and cook for another 3 minutes until most of the liquid has evaporated.

Lastly, 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 there is not enough, add a little warm water.

Preheat the oven to 190C.

Heat the pan in which the onions and tomatoes were fried again, add rice and 1 tbsp. olive oil. Cook for 2 minutes until the rice is lightly browned. Add the fried tomatoes, stir and use a spoon to flatten the rice.

In summer, at the height of the fresh vegetable season, you can prepare a wide variety of dishes. Today we’ll talk about a very simple and tasty side dish - rice with tomatoes and red bell peppers. 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 odorless vegetable oil in a cauldron or thick-walled ceramic (or metal) pan.

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.

This rice can be served as a side dish with both meat and fish. It is also good as an independent dish.

The side dish contains a minimum of calories, so it is perfect for people who adhere to a healthy diet.

So let's begin!

Prepare the ingredients according to the list.

Peel the onions and carrots and wash under running water. Cut the onion into cubes.

Grate the carrots on a medium grater.

Wash the pepper, remove the seeds and cut into medium cubes.

Heat vegetable oil in a frying pan and add onions and carrots. Fry the vegetables over low heat, stirring occasionally, for 5 minutes.

Add bell pepper and continue frying for another 5 minutes, remembering to stir. Add salt and pepper to taste.

Rinse the rice well in several waters.

Then drain the water and add the rice to the pan.

Fill the contents of the pan with hot water. Add more salt.

Place the pan on the fire and bring to a boil, reduce the heat to low, cover with a lid and cook the rice with bell pepper for about 15-20 minutes. The liquid should completely evaporate and the rice should become soft.

Remove the pan from the heat and let the dish stand for 10 minutes with the lid closed. Then add finely chopped dill and mix.

A delicious side dish of rice and bell pepper is ready. Place on serving plates and serve hot.

Bon appetit!