MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tomato Rice w/Crispy Cheddar
Categories: Rice, Vegetables, Cheese, Chilies
Yield: 4 Servings

2 tb Olive oil
1 sm Yellow onion; fine chopped
1 sm Indian green chile/Serrano
- chile; fine chopped
10 (2 lb) plum tomatoes; in
- 1/2" pieces
3/4 ts Salt
3 c Cooked basmati rice(1 c dry)
1 c Shredded sharp white Cheddar

Adjust an oven rack to the highest position and set the
oven @ 500-|F/260-|C.

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.

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.

Stir in the cooked rice and transfer to an 8" square
(or similar size) baking dish. Sprinkle the grated
cheese on top in an even layer.

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.

by Priya Krishna

YIELD: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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