Rice with Tomato Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Rice with Tomato Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rice with Tomato. 

Preparation time :     15 minutes
Cooking time :     25 minutes

Ingredients (serves 6 persons)

2 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
4 small tomatoes or 400 g, peeled and chopped
1 teaspoon ground turmeric
1 bay leaf
4 whole cardamom pods
1 teaspoon coriander seeds, dried
½ teaspoon ground black pepper
2 cloves garlic, peeled
4 cubes MAGGI® Chicken Bouillon
3 cups basmati rice or 600 g
5 cups water or 1250 ml

Preparation

Heat oil in a pot and sauté onions for 6 minutes.

Add tomatoes, turmeric powder, bay leave, cardamom pods, coriander seeds, black pepper, garlic gloves, MAGGI® Chicken Bouillon cubes, and Basmati rice. Mix well and cook for 3 minutes.

Pour water and cover the pot. Cook rice for 20 minutes or until it is well done.

Serving tips : Serve the rice with any grilled fish, chicken or meat dish.

Nutritional Information

Preparation time :     15 minutes
Cooking time :     25 minutes
Fats :     6.10 g
Protein :     9.30 g
Carbohydrate :     92.00 g
Energy :     457.00 Kcal

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Kabsa Recipe - Best Kabsa Recipe

Kabsa or Kabseh main dish is mostly served in Saudi Arabia and other Arab states of the Arabian gulf. Enjoy one of the best Kabsa Recipes with chicken and learn how to make it.

Serves: 4-6
Difficulty: Medium
Prep and Cook time: 1 hour

Ingredients
2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tsp ground cardamom
1 tsp ground corriander
10 cloves
1/2 tsp nutmeg
1/2 tsp 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth
2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Preparation
In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish.

In the mean time, pull apart cooked chicken and remove any bones.
After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

More kabsa recipes
Saudi Kabsa Recipe
Kabsa

Source: dedemed

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Quails with Spicy Red Sauce and Cumin Rice

Tasty and easy Arabian gulf main dish - Quails with Spicy Red Sauce and Cumin Rice.

Ingredients

2 tablespoons vegetable oil
8 quails, washed and cut into halves lengthwise

For the rice:

2 tablespoons ghee
2 medium onions or 250 g, sliced
1 medium carrot or 150 g, cut into small cubes
2 tablespoons cumin seeds
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g

For the spicy red sauce:
2 medium tomatoes or 300 g, peeled and pureed
2 tablespoons tomato paste
2 cloves garlic, crushed
1 teaspoon white vinegar
1 cube MAGGI® Chicken Bouillon
¼ teaspoon chili powder

Preparation

Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside (season quail with salt and black pepper before frying). Remove from oil and set aside.

Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.

Add MAGGI® Chicken Bouillon cubes and water. Bring to boil with occasional stirring.

Add the rice and stir occasionally to boil again then cover and let it cook on low heat for 15-20 minutes or until rice is cooked.

Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil then simmer over low heat for 3-4 minutes or until sauce is slightly thickens. Add the fried quail to the sauce and simmer for few minutes.

Place rice in a serving plate and the quails with the sauce on top.

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