Description
Welcome to the cooking corner. Our friends at the New York Times are bringing us a family-favorite recipe that cooks in under 20 minutes. They describe it as "pizza in rice form" and it's a perfect light dish for the summer with crispy cheese and a tangy tomato sauce.
Ingredients
- 1 onion
- 1 green chile pepper
- 10 plum tomatoes
- 3 cups cooked basmati rice
- 1 cup sharp cheddar cheese
Instructions
- Step 1: Adjust an oven rack to the highest position and heat the oven to 500 degrees.
- Step 2: 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. 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.
- Step 3: 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.
- Step 4: Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
- Step 5: 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.
