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Tomato Rice

American.Kitchen's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), smashed
  Parsley 1 Tablespoon, chopped
  Canned tomatoes 375 Milliliter, drained and chopped (1 1/2 Cups)
  Long grain rice 250 Milliliter, rinsed (1 Cup)
  Tomato paste 1 Tablespoon
  Tomato juice 300 Milliliter (1 1/4 Cup)
  Parmesan cheese 125 Milliliter, grated (1/2 Cup)
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350°F (180°C).
Heat oil in ovenproof casserole.
Cook onion, garlic and parsley 2 minutes over medium heat.
Stir in tomatoes and cook 3 minutes over high heat; season.
Mix in rice, tomato paste and juice; bring to boil.
Cover and cook 18 minutes in oven.
About 5 minutes before rice is cooked, stir in cheese with fork.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Rice
Interest: 
Everyday

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1774 Calories from Fat 442

% Daily Value*

Total Fat 50 g77.4%

Saturated Fat 23.2 g116.2%

Trans Fat 0 g

Cholesterol 85 mg28.3%

Sodium 2956.3 mg123.2%

Total Carbohydrates 261 g86.9%

Dietary Fiber 11.9 g47.6%

Sugars 19.5 g

Protein 73 g145.2%

Vitamin A 119.3% Vitamin C 207.2%

Calcium 172.7% Iron 61.3%

*Based on a 2000 Calorie diet

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Tomato Rice Recipe