Cheesy Rice N Tomatoes
Experience ultimate comfort food with this quick and easy Cheesy Rice N Tomatoes recipe, a dish that combines fluffy white or jasmine rice with rich, savory flavors in just 35 minutes! Sautéed onions and garlic create a fragrant base that’s perfectly balanced by smoky paprika, tangy canned tomatoes, and dried oregano. Topped with a generous layer of melted cheddar cheese, this one-skillet wonder boasts irresistible creaminess and bold flavors in every bite. Ideal for family dinners or as a satisfying side dish, this cheesy rice pairs beautifully with fresh parsley for a pop of color and freshness. Perfect for busy weeknights, it’s a simple, budget-friendly recipe that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 cup white or jasmine rice
- 2 cups water
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 0.5 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch and set it aside.
In a medium saucepan, bring 2 cups of water to a boil and add the salt. Stir in the rice, reduce the heat to low, and cover. Cook for about 15 minutes or until the rice is tender and all the water has been absorbed. Remove the rice from heat, fluff it with a fork, and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the canned diced tomatoes (with their juices), smoked paprika, dried oregano, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
Reduce the heat to low and add the cooked rice to the skillet. Stir well to combine the rice with the tomato mixture.
Sprinkle the shredded cheddar cheese evenly over the rice and tomato mixture. Cover the skillet with a lid and let it sit for 2-3 minutes, or until the cheese is fully melted and gooey.
Remove the skillet from the heat and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 14.8 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1027 mg | 79% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
