A fast and delicious solution to leftover rice; with a hint of fresh lime, and the rustic flavours of onions and tomatoes, this dish is sure to bring much needed life to any plate!
Leftover rice is always a problem in our home. Whenever John.e cooks rice, he always makes a large amount of it so that we can use it up as a side or as an ingredient in a another dish at some point during the week. In most cases, John.e always makes the rice, because rice is just one thing that I cannot cook. It just will not work for me. He has the magic touch, I guess.
A few weeks ago, I saw a recipe by my good friend, Amanda; she blogs at The Chunky Chef. The recipe was Easy Baked Mexican Rice – it had me drooling! I knew I needed to make it right away. After reading her recipe, I knew I needed to change a few things around. I omitted the jalapeno, because we just can’t handle the spice. I also knew I wouldn’t need the broth since I was using leftover rice. And, lastly, I needed to omit the cilantro, because I’m one of those people who thinks cilantro tastes like soap.
After a thought process which included a notepad, a hot cup of coffee, and my thinking cap, I was able to recreate the dish using a non-bake method using my leftover rice. I’m sure the flavours were quite different than Amanda’s original version, but the basic flavours were there and we all loved it! So, thank you, Amanda, for another inspiring recipe!
I know, Dear Reader, that may seem like a lot of changes, but it’s just the way it had to be for me and my family. If you’re looking for a spicy, baked version, please head on over to The Chunky Chef and take a look at her original version.
When it came time to plate up the rice and to photograph it for you, I decided to use one of my mom’s crystal serving dishes. Recently, I visited with my sister who had been housing/inherited all of my mom’s crystal collection. She encouraged me to take a few pieces home with me to remember my mom by. I’m not a huge fan of crystal, but I immediately loved this little serving dish as soon as I laid eyes on it. I knew it would be perfect for this rice dish.
The spoon you see in the photos was John.e’s moms. I wasn’t sure at first, so I asked him about it. He told me that it was his mom’s sugar spoon. I thought it would work well with my mom’s serving dish. So, you see, Dear Reader, this entire post is comprised of a borrowed recipe, inherited serving ware, fond memories, and phenomenal taste! I’m so proud of how these photos captured such a simple dish in such an elegant fashion. Doesn’t it look pretty!?
Without further delay, I’ll let you get to the recipe. But, first, let me say a quick thank you to Amanda, my mom, and my would-be mom-in-law. Enjoy!
- 2 large tomatoes, quarters and seed and pulp removed
- 1 onion, roughly chopped
- 2 tablespoons olive oil
- 3 cups leftover cooked rice (long grain is best)
- 3 cloves garlic
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green onions, sliced
- 1/2 lime
- Fresh chopped parsley for garnish
- Add the tomatoes, onion, vegetable oil, and garlic to a food processor. Pulse until finely pureed and soupy.
- Pour the mixture into a large skillet and turn the heat to medium.
- Add in the tomato paste, salt, and black pepper. Allow the mixture to come to a bubbling heat. Continue to stir and cook the mixture for 3-5 minutes until the water from the tomato and the onion has reduced.
- Add in the cooked rice and stir into the tomato and onion mixture. Stir well to fully coat the rice.
- Cook for another 3-5 minutes until the rice has been fully reheated.
- Remove the skillet from the heat. Add the green onions (saving just a few for garnish) and toss.
- Plate the rice and garnish with the remaining green onions, parsley and a spritz of fresh lime.
- Serve immediately.