Tomato Rice
Serves 2
5 mins prep
25 mins cook
30 mins total
Tomato Rice… Obvious similarities to risotto but it was a bit less rich if that makes sense and just SO flavorful. The mascarpone and the crushed red peppers just works so well with this, you have to try it! I topped it with basil leaves, and it adds that extra touch, but if you know me, you know that I don't ever put something in a dish that isn't meant to be eaten. If it's there, it's meant to add to the experience of the dish.
0 servings
First, poke a hole in the tomatoes.
Secondly, sauté the shallots and garlic on medium with a bit of olive oil until translucent, about 5 minutes.
Then, add in tomatoes and cook on medium until they burst, about 8-10 min. Then, mash them with the back of the spoon. Add in tomato paste, seasoned salt and simmer for 5 minutes.
Wash your rice.
Bring plenty of water to a boil and salt it plenty, like you would pasta water.
Add in your rice and cook until al dente.
Transfer rice to the tomato sauce pan with rice water, about a cup. Let it all meld together for 2-3 minutes.
Add in parmesan, lemon zest, parsley and butter. Then, mix them real well off the heat.
Lastly, serve it with mascarpone, olive oil, basil, chives, crushed red peppers and black pepper.
