A simple dish, like this Baked Cherry Tomato and Basil Rice can be so delightful either as a meal, or served with any type of protein.
Sauteing a shallot with some salt and pepper and adding a touch of smoked paprika offers depth of flavor to already tangy cherry tomatoes. Tomato season isn’t for a few months, but cherry tomatoes can become the star of any cooked rice dish because they become jammy and sweet after a little time in the oven. Medium grain white rice absorbs both vegetable broth and freshly sliced basil for an infusion that gently surprises your palate with freshness.
Serve it directly from the pan family-style, or spoon it alongside roast chicken, or fish for an easy meal that tastes so lovely. You can eat the leftovers cold for lunch over mixed greens — if there are any left.
1 shallot, sliced
1 teaspoon smoked paprika
2 tablespoons tomato paste
1 cup sliced cherry tomatoes
1 3/4 cups vegetable or chicken broth
1 cup medium grain white rice
3 tablespoon fresh basil leaves, roughly chopped
1/4 cup shredded parmesan cheese + 2 tablespoons
salt and pepper
olive oil for cooking
- Preheat oven to 400 degrees. In a 12-inch oven safe skillet, add 1 tablespoon olive oil and shallot, place over medium heat. Sauté for 3 minutes and add 1 teaspoon salt, 1/4 teaspoon black pepper, stir. Add paprika and continue to cook for 1 minute.
- Add tomato paste in center, stir and cook for 1 minute. Add tomatoes, stir. Add broth and rice, stir to combine.
- Top with chopped basil leaves and 1/4 cup parmesan cheese. Bake for 25 minutes uncovered in oven.
- Remove and top with remaining parmesan cheese and 1/2 teaspoon salt. Serve hot. Enjoy!