Baked Rice with Roasted Tomatoes, Garlic and Shallots

White ceramic baking dish with baked rice with tomatoes, garlic and shallots with a serving spoon in it.

5 from 5 votes

Baked Rice with Roasted Tomatoes, Garlic and Shallots

This baked rice dish tastes so incredible. It's an update on a recipe by Yotam Ottolenghi and once you've tried it, you'll make it time and time again. The slow roasted tomatoes, garlic, and shallots become so tender that they melt into the rice giving it great flavor and texture.

Prep Time15

Cook Time25

Roasting time1

Course: Side Dish

Cuisine: American

Servings:

Calories: 123kcal

Author: Kathy Kingsley

Ingredients

1 lb. cherry or grape tomates
1 head garlic, cloves peeled and halved
6 medium shallots, quartered and cut into 1-pieces
2 Tbs. fresh thyme leaves
4 small cinnamon sticks (3 to 4 inches in length)
¼ tps. ground cardamom (optional)
1 tsp. Kosher salt
Fresh ground black pepper
½ cup extra-virgin olive oil
1½ cups basmati rice
2½ cups chicken or vegetable broth, or water
½ cup chopped fresh flat-leaf parsley or cilantro

Instructions

Preheat the oven to 350°F. Combine the tomatoes, garlic, shallots, thyme, cardamom, and cinnamon sticks in a 8 x 12 inch baking dish. Add the olive oil, ½ teaspoon salt and fresh ground pepper to taste. Toss to coat vegetables. Roast for 1 hour, until the vegetables are tender. Remove the pan from the oven and increase the oven temperature to 450°F
Do not stir. Scatter the rice evenly over the undisturbed vegetables, then carefully pour the broth over the rice. Sprinkle with the remaining ½ teaspoon salt and more pepper to taste.
Cover the dish tightly with foil. Bake for 25 minutes. Remove from the oven and let stand, covered, for 10 minutes. Stir in the parsley and serve.

Notes

Store any leftovers in an airtight container for up to 5 days. Reheat the rice in the oven. Sprinkle a little a water over the rice, cover with foit and bake at 300°F for about 15 to 20 minutes.

Nutrition