Best Green And Red Tomato Rice Recipes

GREEN TOMATO RICE RECIPE - (5/5)

Green Tomato Rice Recipe - (5/5) image

Provided by fuzzygroup

Number Of Ingredients 11

Ingredients

4 slices bacon, diced
1 bunch green onions, sliced, with most of green (6 to 8)
4 medium green tomatoes, peeled and chopped
1 jalapeno pepper, seeds removed, minced
1 clove garlic, minced
2 cups chicken broth
1 cup long-grain rice
dash dried leaf thyme
salt and freshly ground black pepper, to taste
dash Tabasco sauce, optional
1/4 cup fresh grated Parmesan cheese, optional

Steps:

Note: To peel the green tomatoes, drop into boiling water for 3 minutes and then use a vegetable peeler. 1. In a medium saucepan, saute the bacon over medium heat until crisp; remove to paper towels to drain. 2. In 1 tablespoon of the bacon drippings, saute green onion whitess for 1 minute. Add green tomatoes and saute for 1 minute longer. Add garlic and jalapeno pepper; saute for another 30 seconds. 3. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. 4. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon and green onions. Serves 4.

GREEN RICE WITH TOMATOES, EGGS, AND ALMONDS

Green Rice with Tomatoes, Eggs, and Almonds image

A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned fish, or big pieces of fresh cheese, such as paneer.

Provided by David Tamarkin

Categories Rice Parsley Cilantro Lime Garlic Almond Avocado Green Onion/Scallion Egg Tomato Soy Free Dinner Quick & Easy Summer Fall Dairy Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 cups coarsely chopped parsley and/or cilantro (in any proportion)
3/4 cup extra-virgin olive oil
Juice of 1/2 lime (or more)
1/2 (or more) garlic clove
1 1/2 tsp. (or more) kosher salt
1/4 cup coarsely chopped salted, roasted almonds, divided
3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)
1 avocado, cut into 1/2" pieces
1 scallion, thinly sliced
4 hard-boiled eggs, each cut into 4 wedges
2-3 medium tomatoes (preferably heirloom; about 1 lb. total), cut into 1/2"-thick wedges

Steps:

Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired-you want the sauce to be well seasoned.
Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.

GREEN AND RED TOMATO RICE

Green and Red Tomato Rice image

Another recipe from my favorite Italian cookbook "The North End Italian Cookbook". I'm dying to try this recipe but my green tomatoes are still to young.

Provided by Lorac

Categories White Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 large soft green tomato, chopped
1 large ripe tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
salt & fresh ground pepper
1 cup converted rice, washed

Steps:

Add oil to a medium size sauce pan.
Add chopped vegetables and saute over medium heat until tender.
Add 2 1/2 cups water, salt and pepper, cover and bring to a boil.
Add rice, stir and cover.
Reduce heat and simmer 15 minutes.
Remove pan from heat and let sit until liquid is absorbed and rice is fluffy.

Nutrition Facts : Calories 154.5, Fat 2.7, SaturatedFat 0.4, Sodium 6.9, Carbohydrate 29.1, Fiber 1.6, Sugar 2.6, Protein 3.3

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