Rice with cheese and tomatoes in a frying pan. Rice with tomatoes: recipes with detailed photos

Rice with tomatoes is the easiest risotto, given that risotto can be made with just about anything. Usually the composition of risotto is determined by local traditions, and the local range of products in the market. And, of course, the season.

So in Italy, in the northern region of Lombardy, there is a city where the culinary traditions of the population are closely connected with sweet pepper - paprika. Voghera (Italian: Voghera) is a small town. Less than 40 thousand inhabitants.

In addition to special culinary traditions, the city is famous for its famous residents: fashion designer Valentino, the Maserati brothers - the founders of the Maserati automobile company.

Vogherese cuisine is simple and straightforward, and has always been closely associated with agricultural products. Gastronomic traditions have been formed over decades under the influence of neighboring cuisines. The main focus of Voghere's cuisine is vegetables, most commonly peppers.

The cuisine of Voghère, since the first appearance of pepper in Europe, carefully preserves recipes for cooking dishes in which pepper plays a dominant role. Well, risotto, the most characteristic dish of the north of Italy.

The inhabitants of Voghera believe that there are two dishes worthy of respect: pepper and risotto with tomatoes and peppers. Rice with tomatoes and peppers, or as they say, paprika risotto, Voghere's calling card.

The essence of risotto with tomatoes and peppers is a combination of high starch rice, red peppers and tomato. Risotto is sprinkled with Parmesan, which complements the taste and improves the consistency of the dish.

Rice with tomatoes. Step by step recipe

Ingredients (2 servings)

• Arborio rice 1 cup
• Olive oil 2 tbsp. l.
• Sweet red pepper 1 PC
• Ripe tomato 2 pcs
• Onion 1 pc
• Garlic 1-2 cloves
• Parmesan 30 gr
• Salt, black pepper Spices

1. Risotto requires Italian rice with a high starch content. Such rice is able to absorb liquids (water, broth, broth) several times its own volume. The most common varieties of rice for risotto are arborio, carnaroli, baldo.

   Italian rice for risotto - arborio

2. Pepper risotto requires a small, ripe, red-colored bell pepper and ripe tomatoes. They will determine the color of the risotto.

   Tomatoes, red peppers and onions

3. Remove the seeds from the red bell pepper and remove the stalk. Finely chop the pepper into pieces twice the size of the vegetables cut for. Peel the onion and finely chop. Scald tomatoes with boiling water, remove seeds and skin. Chop the tomato pulp with a knife. You don't need to grind hard.
4. Heat the olive oil in a saucepan and fry the peeled and crushed garlic cloves in it. When the garlic begins to darken and flavors the olive oil, it should be discarded.

   Saute garlic cloves in olive oil

5. Saute chopped onion in olive oil until soft. It is enough if the onion just becomes soft, it is not necessary to fry until golden brown.

   Saute chopped onion in olive oil

6. Add chopped red pepper to the onion. Salt and pepper a little to taste. Saute the onion and pepper, stirring vigorously enough, until the pepper is soft and begins to change color.

   Add chopped red pepper to onion

7. Add arborio rice to the fried vegetables, fry everything together for 2-3 minutes.

   Add arborio rice to sautéed vegetables

8. Pour a glass of vegetable broth into a saucepan. Broth (vegetable, chicken, meat) is a common liquid that is used to make risotto. For vegetable broth, boil carrots, onions, soup roots, potatoes, etc. in advance. in the required amount of water. Many, without bothering themselves, add ordinary water from a kettle or, well, what can you do, dissolve a bouillon cube in boiling water.
9. Stir in rice and vegetables. After the start of boiling, reduce the heat and, covering the saucepan with a lid, cook the risotto over low heat.

   Cook risotto by adding liquid in batches

10. When the first portion of the liquid has been absorbed by the rice, add the boiling broth in small portions, adding the next portion only after the rice has absorbed the previous one. Arborio is cooked until ready for 20-25 minutes.
11. When the rice is almost ready, add chopped tomato pulp to the rice, additionally salt the risotto.

    Add chopped tomato pulp to rice

12. Continue cooking on the lowest heat you can provide. Rice should become soft and creamy, but contain a barely perceptible hard center inside each grain. Add broth to rice until rice with tomatoes looks like regular rice porridge.
13. Sprinkle rice with tomatoes with grated parmesan cheese and mix.

    

This dish once again proves: “To cook deliciously, you don’t have to be a great cook and spend all day at the stove.” I want to bring to your attention an elementary side dish in cooking - tomato rice with cheese. It turns out very tasty and any hostess (or, in my case, the owner) can cook it. Tomato rice can serve as a side dish for meat or fish, and it may well be the main course, it remains to cook some kind of light vegetable salad. To be honest, this is my go-to recipe for when food stocks run out and there is absolutely no time to run from the store.

Ingredients:

rice 1 cup

water1 liter

butter 3 tbsp. l.

tomato paste 1 tbsp. l.

salt to taste

black pepper to taste

hard cheese50 g

Servings: 4 Cooking time: 30 minutes

Ingredient Substitution Options

Usually I advise how you can simplify the recipe by replacing some ingredients, but in this recipe I will break the custom and tell you how to complicate the dish and make it more original (since there is nowhere to simplify it further:

• try cooking this side dish not with rice, but with pasta, very similar in shape to rice. This pasta is called "orzo", which means "barley" in Italian. I'm sure your family will never guess what this dish is made of.

• if you decide to make this side dish with orzo, I would advise you to use not the usual hard cheese, but the “unpatriotic” parmesan

This recipe was shared with me by my friend Ira.

Leek lovers will appreciate it. And if you are also fasting, then stewed leeks with rice and vegetables will be a hearty dinner for you.

We use only the light part of the onion, you can add the green part to any vegetable salad.

Fresh tomatoes out of season can be replaced with tomatoes in their own juice.

So, to prepare stewed leeks with rice and vegetables, we will prepare the products according to the list.

Grate the carrots on a coarse grater, cut the onion into quarter-rings, finely chop the garlic. All fry in a small amount of sunflower oil.

Then add chopped tomatoes and tomato paste.

Fry everything together, stirring, literally one minute.

Then add washed rice and coarsely chopped leeks.

Salt, pepper, add sugar (if necessary) to taste.

Sugar neutralizes the acidity of tomatoes.

Pour boiling water so that the water slightly covers the vegetables. Stir, cover and simmer for 15 minutes.

See that the rice is ready. It may take more or less time.

Braised leek with rice and vegetables is ready. It should not be crumbly, like pilaf.

Let's let it sit for ten minutes.

Serve as an independent dish or as a side dish for fish (in Lent) or meat.

Arroz de tomate is one of those low-key, non-touristic dishes that make Portuguese cuisine so deeply imprinted on the soul. Rice is saturated with the flavors of ripe tomatoes and (which the Portuguese appreciate 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 as much a national dish in Portugal as, say, green cabbage soup, but the best rice with tomatoes comes from Alentejo, where the tastiest Portuguese tomatoes come from.

You can cook Arroz de tomate in a cast iron pot, but I was itching to try out the clay pan I bought in Mallorca. Cooking in earthenware is one of the features of Portuguese and Spanish cuisines. Not very practical in our practical time, an occupation invariably gives an excellent result. In this case, the rice turned out to be unusually fragrant, with the taste of an outgoing sweet summer tomato.

Well, and rice crust, crust ...

Ingredients:

• 1.5 kg of ripe tomatoes;
• olive oil;
• 1 large onion, finely chopped;
• 2 garlic cloves, minced;
• a pinch of saffron;
• ½ tsp smoked paprika;
• salt, black ground pepper;
• 1 tbsp tomato paste;
• 1-2 leaves of lavrushka;
• 350 gr. rice for paella or risotto (round-grain);
• parsley.

Cut 3-4 tomatoes into 4 pieces, remove the seeds and transfer them to 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.
Grind the tomatoes until pureed and transfer to a sieve placed over a large bowl.

In a frying pan (should be suitable for the oven) over medium heat in a small amount of 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 skillet and cook for 3 more minutes, until most of the liquid has evaporated.

Last add the tomato puree, bay leaf and 1-2 tbsp. olive oil and salt. Cook, stirring, for 3 more minutes. Transfer the mass to a plate.

Tomatoes in a sieve should give up all the liquid during this time. Using a spoon, squeeze all the juice out of them, leaving only the seeds - you should get 1.2 liters of juice. If not enough, add some warm water.

Preheat oven to 190C.

Reheat the pan in which the onions and tomatoes were fried, put the rice and 1 tbsp. olive oil. Cook for 2 minutes until the rice is lightly browned. Add the fried tomatoes, stir and spread the rice evenly with a spoon.