Depending on the the spices used in this dish, it can lend itself to various cultural flavours. South Indian, Mexican or a Spanish style rice. Perfect for days with leftover rice and your imagination.
Tomato Rice and Cheese
The basic concept is rice with tomatoes and sharp cheddar cheese broiled until bubbly on top. After that, it depends on your mood. This Carb count is for a Mexican style rice. Replace the jalapeno with any pepper you want. Add garam masala, curry, and/or chili powder along with chopped sautéed onions for a different approach. Serve with sausage and or chicken thighs; and your favorite hot sauces.
Ingredients
- ½ TBSP olive oil
- 2.5 cups (360 gr) cooked white rice 76.32 CHO
- 398 ml Fire Roasted Tomatoes (4 CHO/1/2 CUP/125 ML) 12.73 CHO
- ¼ cup (10 gr) chives
- 1 (26 gr) jalapeno, seeded (more for garnish) 1 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp pepper 0 CHO
- 1.5 cups (112 gr) cheddar cheese, grated 0 CHO
TOTAL CHO 90.05 CHO
- TOTAL GRAMS 820 GRAMS
- 90.05 CHO DIVIDED BY 820 GRAMS = .109 CHO/GRAM
- ½ CUP = 113 GRAMS (.109 CHO x 113 GRAMS) 12.30 CHO/1/2 CUP
Instructions
- Pre heat broiler.
- Heat oil in oven proof skillet. Sauté chopped jalapeno for 2 minutes.
- Add tomatoes, chives, salt and pepper. Gently simmer for 8 minutes.
- Add cooked rice to tomato mixture and stir to incorporate.
- Top with cheese.
- Broil 2 – 3 minutes, until cheese has melted and bubbling.
- Garnish with more chopped fresh jalapeno and/or chives.
