Ingredients with Measurements:
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sugar
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
Special Equipment Needed:
- Large skillet
- Medium saucepan
- Slotted spoon
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a medium saucepan, bring the water to a boil. Add the rice and stir. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the diced tomatoes, heavy cream, salt, black pepper, cayenne pepper, paprika, oregano, basil, thyme, garlic powder, onion powder, and sugar. Stir to combine.
5. Bring the mixture to a simmer and cook for 10-12 minutes, or until the sauce has thickened.
6. Meanwhile, spread the cooked rice in a single layer on a baking sheet. Bake for 10-12 minutes, or until the rice is crispy and golden brown.
7. Using a slotted spoon, transfer the crispy rice to the skillet with the tomato sauce. Stir to combine.
8. Add the Parmesan cheese, parsley, and green onions. Stir to combine.
9. Serve immediately, while the rice is still sizzling.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 390
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 66mg
- Sodium: 720mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 5g
- Protein: 10g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use half-and-half instead of heavy cream.
- You can use canned crushed tomatoes instead of diced tomatoes.
Variations:
- You can add cooked chicken, shrimp, or sausage to the tomato sauce.
- You can add chopped bell peppers, mushrooms, or zucchini to the tomato sauce.
- You can use different herbs and spices to customize the flavor of the tomato sauce.
Tips and Tricks:
- Make sure the rice is completely cooked before spreading it on the baking sheet.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Don't overcrowd the skillet with the rice, or it won't get crispy.
Storage Instructions:
- Store any leftover rice and tomato sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the rice and tomato sauce in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation Ideas:
- Serve the sizzling rice and tomato sauce in individual bowls or on a large platter.
- Garnish with additional chopped parsley and green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
Pairings:
- Garlic bread
- Steamed vegetables
- Salad
Suggested Side Dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting Advice:
- If the rice is not crispy enough, bake it for a few more minutes in the oven.
- If the tomato sauce is too thick, add a splash of chicken broth or water to thin it out.
Food Safety Advice:
- Make sure the rice is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Sizzling rice is a popular Chinese dish that originated in the Guangdong province. It is typically made with a tomato-based sauce and crispy rice.
Flavor Profiles:
- This dish is creamy, tangy, and slightly spicy, with a crispy texture from the rice.
Serving Suggestions:
- Serve this dish as a main course or as a side dish with other Chinese-inspired dishes.
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