Tomato Rice With Crispy Cheddar Recipe (2024)

IFYI used canned tomatoes successfully in this dish. I used Hunt's whole tomatoes 28oz can. Some insist on more expensive San Marzano tomatoes. America's Test Kitchen did extensive taste testing and Hunt's was the winner a d FAR cheaper and easier to find. Also one can I bought of a different brand had only 6 tomatoes in it. Hunts had 13. Red gold also did well in the test and is even cheaper. Happy cooking!

When I last looked, there was one comment, now there are many. I usually read many comment and appreciate the input from so many, but never make any comments myself. I made this tonight, I had close to 4 c of cooked basmati rice, used all, a large onion, many cloves of garlic, done after the onions. Used 1 can of TJoes diced and fire roasted organic tomatoes, and it was a winner! I used some cheese found in the cheese drawer that melted beautifully, no name. I had leftovers, to be frozen.

Made a half-batch. Used canned tomatoes. Roasted tomatoes under broiler til slightly charred. Poured tomato juice from can and reduced after onions were sauteed (also sauteed 1 clove garlic with onion). Then added tomatoes to pan and reduced more. Added 1 minced anchovy. Rest same as recipe. Served w dollop of homemade creme fraiche. It is delicious! Won't change a thing next time. And there will be a next time- soon.

Dear home cook,Like all NYT and all recipes, it's a starting point. Most recipes aim for the lowest common denominator - what will offend the fewest and please the most. You know your favorite tastes, your tolerance for heat, for salt, for sweetness. Improvise!! Some people found this perfect and delicious as written. I saw it as the beginning of an awesome meal. With much more garlic and onion in a cast iron skillet stovetop, then in the 500 oven, then the broiler, it was sublime.

Canned tomatoes ok?

Why preheat to 500? Why not just set the oven to broil? Is there something missing?

I needed a quick dinner tonight with what was in the house so made this with 28 oz diced tomatoes, 1/2 a seeded jalapeno and added 3 cloves of crushed garlic. It was absolutely delicious. Next time I'll add a can of black beans as well.

I also took on someones advise using a cast iron pan... It was at high temp vs cool..... Rice on the crusty side which reminded me of my moms "Spanish Rice"...... Any time you can recreate MOM FOOD it is special!!!

You preheat to 500 because some ovens, when you turn the on to broil, are still cold. They take a few minutes to warm up. especially electric or duel fuel. Having it set to 500 also will crisp the rice nicely.

I would suggest using a more healthful rice; brown, or a blend of wild, sprouted red, brown and white rices, upping the fiber and protein content a wee bit. Definitely adding some garlic here.I could eat this leftover for breakfast the morning after. It's a winner.

This is a crispy dream! Sautéed onions and chile. Added garlic and tomatoes and cooked on stove top stirring in a high sided cast iron pan (key) for about 30 minutes cooking down the tomato. Added the rice and about 1/3 - 1/2 the cheese and mixed well. Smoothed it out in pan. Added the rest of the cheese on top. Lowered the heat and didn't touch it for about another 15-20 min. It will bubble slightly but the bottom is crisping. Lit the broiler -5 min. watching- crisp top! Everyone swooned!

What is the point of pre-heating the oven to 500F if the baking dish goes under the broiler for 3 minutes?

Read several cooking notes and did the following for fabulous results. Sautéed a cup and a half of onion with one large minced garlic and a few chopped anchovies. Added two medium cans and juice of Trader Joe’s diced fire roasted tomatoes. Added cooked basmati rice and top with a combo of cheddar and pepper jack cheese.... so good. Boil longer...watch until it gets crispy. Going to double it and serve with grilled chicken for a party in a few weeks with a green salad...yummy!

Oh Joanne- anchovy, like garlic, makes EVERYTHING better. It's the umami! Anchovy totally dissolves into a sauce so it's like a flavoring. Need to do it before you salt though bc anchovies are plenty salty.

I made this using a 28 oz can of diced tomatoes. I also added a pound of sausage to the onions and used garlic salt instead of straight up salt. The dish came tougher super fast and was very satisfying, tasty weeknight meal.

Add white beans. It transforms it tenfold and makes it a complete meal.

This is not about the rice, or the tomatoes. This is about the CHEESE CAP. Broil until it reaches the level of crispy chewy you like. ENJOY.

This is good tasting, but needs something...not sure what. 100% a side dish.

Spread out on a larger dish and double the cheese,

Reaction at our house was “blah”. Bland and nondescript. Made it exactly as specified, using canned tomatoes. Needs some garlic, some herbs, some acid, maybe some paprika. After thinking about it, we decided nope, just delete this one and move on.

Really really yummy. Made as written with these changes: used brown basmatti rice and a 28 oz can of undrained San Marzano tomatoes. Used a jalapeno pepper finely diced. Added 1 rib celery amd a handful of par boiled baby carrots, both finely diced. Topped with very thin slabs of seriously sharp white cheddar. 3.5 min under broiler. I think I could eat the whole baking dish full all by myself! Big hit with the fam. Can't wait to make it again!

Han 2024Made with fresh tomatoes, v watery and should try canned. Still yummy

I have made this dish twice with leftover Basmati Rice, and both times we loved the effortless application with a great satisfying tum!

Followed pretty closely but used Forbidden rice (black) because I find white to be too insipid, and white rice with tomatoes reminds me too much of the sinfully bland midwestern favorite "Spanish Rice". Added garlic. Pretty solid recipe, very simple and quick. I would likely never make this with fresh tomatoes because canned will almost always be better, plus one of the virtues of this recipe is it's essentially a pantry dish...Almost everything will already be on hand in your pantry.

This is an excellent (and simple) recipe. Only modification was that I used a Serrano pepper with seeds rather than the jalapeño called for in the recipe. My reasoning: a bit more heat with the Serrano

Very easy and fast, as long as you have cooked rice on hand. I could use a bit more seasoning, perhaps sriracha.

Easy and fast. Could use more seasoning, perhaps sriracha.

Used about 1/2-1 tsp jarred Calabrian chilies in place of fresh… so good. Grown up comfort food.

Excellent midweek recipe and good for breakfast the day after, too.As many others did, I added a few anchovies to the sauce, plus a large pinch of red pepper flakes. And sprinkled a handful of chopped black olives on top, along with the cheddar cheese. hat makes this recipe far above average is the selection of the best tomatoes. Following Wirecutter advice, I used Biano de Napoli organic whole peeled tomatoes. Am glad I did! They cost more, but the difference is noticeable.

I made with canned chopped tomatoes and added garlic. We had some prawns to use so I added those at the last step. This was lovely, with some or without the prawns!