• Fall Dinners - 01

    From Dave Drum@1:2320/105 to All on Wed Nov 16 13:24:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tomato Rice w/Crispy Cheddar
    Categories: Rice, Vegetables, Cheese, Chilies
    Yield: 4 Servings

    2 tb Olive oil
    1 sm Yellow onion; fine chopped
    1 sm Indian green chile/Serrano
    - chile; fine chopped
    10 (2 lb) plum tomatoes; in
    - 1/2" pieces
    3/4 ts Salt
    3 c Cooked basmati rice(1 c dry)
    1 c Shredded sharp white Cheddar

    Adjust an oven rack to the highest position and set the
    oven @ 500-|F/260-|C.

    In a large pot or Dutch oven, heat the oil over
    medium-high. When the oil begins to shimmer, add the
    onion and chile, spread them out in an even layer and
    cook, stirring occasionally, until the onion becomes
    translucent and starts to lightly char, 5 to 7 minutes.

    Increase the heat to high and add the tomatoes, using
    the back of a wooden spoon to lightly crush them. Cook,
    stirring occasionally, until the tomatoes break down
    into a chunky sauce, 5 to 6 minutes. Add the salt and
    remove from heat.

    Stir in the cooked rice and transfer to an 8" square
    (or similar size) baking dish. Sprinkle the grated
    cheese on top in an even layer.

    Switch the oven to broil and place the baking dish on
    the oven rack closest to the broiler. Broil until the
    top bubbles and turns golden brown, about 3 minutes.

    Serve immediately.

    by Priya Krishna

    YIELD: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

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