Roasting the tomatoes take this Spanish Rice recipe to new heights! Karen likes to serve this delicious Roasted Tomato Spanish Rice dish with her Tuscan Lemon Chicken.
Roasted Tomato Spanish Rice recipe and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Recipe is originally by Mark Bittman and appeared in the New York Times newspaper.
More delicious Rice Recipes.
Roasted Tomato Spanish Rice Recipe:
After 15 minutes, check to see if the rice is dry and just tender. If not, return the pan to the oven for another 5 to 10 minutes. If the rice looks dry but not quite cooked, add a small amount of chicken stock, water, or additional white wine. When rice is done, turn oven off and let sit in the oven for approximately an additional 10 minutes. Remove from oven.
Before serving, sprinkle with either minced parsley or basil. If you desire, place the pan back on the stovetop over high heat for a couple of minutes to develop a bottom crust before serving.