We often serve mashed potatoes, pasta or a variety of cereals as a side dish. Try cooking rice with vegetables in a frying pan and standard additions to meat dishes will fade into the background.
Simple recipe
- peas (green) - 100 g;
- large carrots;
- rice - 1 tbsp.;
- oil (olive) - 60 ml;
- large onion;
- water - 2 tbsp.;
- coriander - 5 g;
- pepper - 1 pc. (Bulgarian);
- saffron - ½ tsp;
- dried herbs - 1 tsp;
- paprika - 5 g;
- salt.
Time: 45 minutes.
Calories: 131.5.
How to cook rice with frozen vegetables in a frying pan
- any vegetable mixture (frozen) - ½ kg;
- turmeric - 1 tsp;
- boiling water - 3 tbsp;
- curry - 1 tsp;
- butter - 100 g (butter);
- rice - 400 g;
- salt;
- garlic cloves - 5 pcs.
Time: 50 minutes.
Calories: 151.2.
- Place ¼ of the prepared oil in a frying pan, where we add the vegetable mixture (without defrosting it);
- Sauté over moderate heat for 5-8 minutes, remembering to stir regularly;
- In a spacious, thick-bottomed frying pan, melt the remaining fat and at the same time wash the rice, which we then place in the melted butter;
- Season the cereal with the prepared spices and, stirring occasionally, simmer for about 10 minutes;
- When the rice grains are golden, sautéed vegetables should be added to them;
- Pour boiling water over the substance, season with salt and, covering with a lid, cook until the liquid evaporates. Fire level is minimal;
- We remove the garlic cloves and add them to the dish when there are 5 minutes left before the end of cooking;
- Turn off the gas and cover with a towel. Leave for 1/5 hour until the mixture is filled with garlic aroma.
Rice with meat and vegetables in a frying pan
- tenderloin (beef or pork) - ½ kg;
- garlic to taste;
- tomato - 3 pcs.;
- rice - 1 tbsp.;
- frying oil;
- bell pepper - 2 pcs.;
- favorite seasonings;
- barberry fruits - 7 pcs.;
- large carrots;
- water - 2 tbsp.;
- salt (can be replaced with soy sauce);
- onion head
Time: 60 minutes.
Calorie content: 102.9 - 120.5 kcal (depending on the selected meat).
- Wash the meat component thoroughly and crumble it into small strips;
- Coat a frying pan (preferably cast iron) with fat and place the chopped meat on it, bringing it until lightly browned;
- Cut the onion into small cubes, which should be peeled and washed before doing this;
- We also peel the carrots, wash them and chop them into the same pieces;
- We remove the seeds and stalks from the bell peppers, don’t forget to wash them, and then chop them into the desired pieces, the main thing is small ones;
- Cut the washed tomatoes into medium cubes;
- Add onions and carrots to the fried meat, sauté them together for 10 minutes;
- Add the mixture with peppers and tomatoes, mix, season with your favorite seasonings and squeeze out the garlic cloves;
- Fry the substance for 5 minutes;
- At the same time, wash the rice and then transfer it to the food being prepared;
- Fill with water, bring to a boil, not forgetting to add salt;
- Reduce the heat level and cover with a lid;
- Cook until the moisture evaporates. Then we definitely try it, and if necessary, continue cooking by adding a little more liquid.
Rice with chicken, tomatoes and other vegetables in a frying pan
- corn - ½ b.;
- rice - 1.5 tbsp;
- carrots - 1 pc. large;
- chicken pulp - 400 g;
- ginger (powder) - ½ tsp;
- sweet pepper - 1 pc.;
- tomato - 2 pcs.;
- zira - ½ tsp;
- bulb;
- peas - ½ b.;
- turmeric - 5 g;
- oil (fry);
- garlic - 3 cloves;
- water.
Time: 50 minutes.
Calories: 162.7.
Before you start cooking, you should prepare all the ingredients. We remove the canned ingredients from the jars and allow the excess liquid to drain.
Peel the carrots, then wash them and chop them into medium cubes. We do the same with the onion: remove it from the husk, wash it and chop it into small squares.
We free the garlic teeth from the husk and pass it through a press; if desired, you can finely chop it.
If necessary, remove the skin from the chicken, then wash it generously and chop it into small, manageable pieces.
It is important to rinse the rice grains thoroughly so that the liquid is no longer cloudy.
And crush the bell pepper into small squares, not forgetting to wash it beforehand and remove the seeds from it. We divide the washed tomatoes into slices, which are then cut into 4 more parts.
Place a large frying pan on the stove and pour oil on the bottom. After heating, put the meat ingredients in it and bring it until white, frying for 7 minutes.
Then add all the raw vegetables to the chicken and sauté, stirring regularly. 5 minutes is enough.
Place rice on top of the vegetable mixture and add water to cover the surface by 2 cm. Season with prepared spices, salt to taste; when it boils, close the lid and evaporate the liquid for about 20 minutes. At the same time, we remove the fire as minimally as possible.
5 minutes before turning off, add canned food, stir and finish cooking. It is also advisable to leave it covered for a while to allow the dish to steep.
Rice with fish and vegetables
- green beans (frozen) - 1 tbsp.;
- wine (white) - ½ tbsp.;
- suitable spices;
- canned corn - ½ tbsp.;
- 1 carrot;
- sea fish (white fillet) - 600 g;
- large onion;
- rice - 250 g;
- salt;
- oil;
- water - 1-1.5 tbsp.
Time: 40 minutes.
Calories: 122.7.
- We remove fresh vegetables from the upper shells, wash them thoroughly and cut them into medium squares;
- Pour oil over the frying pan and fry the crumbled ingredients in it for 7 minutes;
- Then add pieces of beans and canned corn to the mixture;
- Sprinkle with spices and simmer for a few more minutes;
- Chop the fish fillet into manageable pieces and place in a frying pan, followed by the vegetables;
- Lightly fry on all sides;
- Add washed rice to the fried ingredients, then pour wine and water over it;
- After boiling, add some salt, reduce the heat to low and cover with a lid;
- We finish cooking when the moisture has evaporated.
- The recipe of the dish can be changed by adding or removing certain vegetables. The main thing is to consider the cooking time;
- It is also allowed to do this with spices. Easily replace the spices listed in the recipe with your favorite ones;
- As for rice, it is better to use long-grain and steamed rice, so the dish will not turn into porridge;
- When adding tomatoes to a recipe, it is better to blanch and peel them.
Bon appetit!
Another recipe for delicious rice with vegetables in a frying pan is in the next video.
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.
Rice side dishes are good for everyone, but most importantly, for their neutrality, because they can be served with dishes “with character” - spicy meat dishes, fried fish, all kinds of vegetable combinations. Ordinary fluffy rice does not attract all the attention, at the same time giving a feeling of fullness and supplying the body with all the beneficial substances it contains. Having such nutritional properties, rice cereal will never put extra pounds on your sides: its low calorie content and high content of healthy carbohydrates (cholesterol-free) are an excellent way to stay in shape. So, having realized all the benefits of cereal for the body, you can add a few colors to its preparation. Let's agree that regular fluffy rice - even in its ideal form - is boring.
But first, a few useful tips. The success of the finished side dish also depends on the type of rice: long-grain basmati and indica, round-grain Japanese - the ideal choice for a boiled and appetizing side dish. There is no need to wash the grains of these varieties: this is written on the packaging (namely, that. But if you purchased other rice, it is better to follow the instructions. What kind of container is best to cook in? In a large frying pan with high sides and a lid. Especially if cooking is not easy rice, and a side dish with tomatoes and onions. After all, this recipe involves two cooking modes: frying and stewing. Well, let's get started. Our recipe with photos step by step.
What do we need for this dish?
- rice - 100g;
- tomatoes - 1-3 pieces;
- onion - 1 head;
- salt - 1 tsp. without slide;
- vegetable oil for frying.
How to cook rice with tomatoes in a frying pan
Sprinkle with finely chopped herbs and serve with meat, fish, cutlets.
This side dish is very similar to the famous Italian risotto. The only difference is that risotto is cooked with broth, and our rice is lean. By the way, you can cook this kind of rice even faster in a slow cooker, which will prevent the grains from burning and retain all the beneficial substances in them.
The side dish should not be inconspicuous, it should be tasty! You can do it!
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 have 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 summer, during the vegetable season, but also in winter, when fresh tomatoes are most often replaced 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 being 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.
Heat vegetable oil in a frying pan, fry finely chopped onions and grated carrots, then add bell peppers, cut into thin strips, and tomatoes, from which the skin must first be removed, into the frying pan. While you are preparing the frying, the diced potatoes will simmer in the broth until almost done. When the vegetables in the pan become soft, rice with tomatoes and onions place in a saucepan and add the selected herbs and spices. Mix all ingredients and cook for 10 minutes until the grains become soft.
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.
At this time, prepare the fruit: cut off the top and remove the pulp from the inside with a spoon, leaving the walls intact. For stuffing, you need to choose medium-sized fruits with smooth, intact walls. The thickness of the barrel, after we have removed the pulp, should be about one centimeter.
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.
Eg, 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.
In vegetable oil in the “Baking” mode, fry the onion, cut into thin half rings, until transparent, stirring with a wooden or silicone spatula. Then add carrots and sun-dried tomatoes, fry for a few minutes and you can add the washed cereal. After this, you can pour broth into the bowl - vegetable or meat, at your discretion, you can also add a few “cubes”. You will need twice as much broth as cereal. The multicooker lid should be closed and the “Pilaf” mode should be set.
Be sure to add herbs and spices; you can use a mixture for pilaf or suneli hops. When serving the side dish, sprinkle it with chopped herbs, and be sure to serve with aromatic garlic sauce.
By 04/25/2016
If you are looking for a simple and tasty recipe for dinner, and one that also fits into the canons of a healthy diet, then it will be difficult to find an option that will be as good as rice with vegetables. Just rice and vegetables and no interesting quirks? Well, yes, that’s exactly what makes this recipe good! You can prepare it in just 20 minutes, and the end result is proper and very tasty food.
Ingredients
- rice - 130 g (1 package)
- celery (stems) - 100 g
- onion - 80 g
- tomato - 200 g
- frozen peas - 80 g
- champignons - 150 g
- spinach - 15 g
- olive oil - 15 ml
- salt - to taste
- seasoning garlic and herbs - to taste
Step-by-step cooking process at home
- Of course, you can take any vegetables and rice, and the choice here is limited by your preferences. I decided that instead of the usual steamed rice, I should try a surprisingly affordable mixture of wild and regular rice, and in choosing vegetables I decided to follow the “what was in the fridge” principle. It turned out to be a very organic combination!
- Immediately set the water to heat up, because the tips for preparing this rice indicate that you need to throw the bag into boiling water. By the way, cooking rice in a bag turned out to be incredibly convenient. You don’t have to worry about it burning, and you don’t have to be distracted by the rice while it’s cooking.
- In the meantime, let's not waste time and start chopping vegetables. The onion went under the knife first. I cut it finely, as if overcooked for soup.
- Then I decided to add the celery left over from cooking beef stroganoff, which you can also find on the website. In general, until recently it never occurred to me that celery stalks could be subjected to heat treatment. I thought that, like with the cucumber, for example, nothing good would come of it. And now I’m tempted to add at least a couple of stems to any vegetable stir-fry, although its specific taste is ultimately not very noticeable.
- By this point, the water had already boiled, and I placed the bag in salted water for about 20 minutes.
- While the rice is cooking, let's try to prepare a mixture of vegetables. We chop the mushrooms not very finely and put the onions, celery and champignons in a frying pan with a small amount of oil.
- Frozen peas and spinach are sent to them. There is no need to defrost anything: both spinach and peas will have time to defrost and cook in a few minutes.
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