Good for all seasons and for all palates, we like the recipe for baked rice with tomato and cheese for its versatility
It doesn’t matter if we consider it one recovery recipe or born instantly. It just matters to know that the baked rice with tomato and cheese it is a complete and valid first course in all seasons.
Because it is rich in flavor but also very practical and we can take it to work or even to the beach. A gratin and tasty flan, also excellent cold.
Baked rice with tomato and cheese, we take advantage of the seasons
Baked rice with tomato and cheese is a recipe valid 365 days a year, when we are alone and when we have company. But in the summer, why deprive ourselves of fresh tomatoes? We use that, or peeled tomatoes to prepare the sauce
450 g of rice
900 ml of tomato sauce
500 g of provolone
8 tablespoons of pecorino
5 tablespoons of extra virgin olive oil
salt up to taste
fresh basil leaves
1 teaspoon of red pepper
We peel and chop finely, m also possibly with a cutter, onion. Then we take a large pan, pour the extra virgin olive oil and leave fry the onion over medium-low heat for 5 minutes.
When it has browned, we also add the tomato puree. Let’s let it take heat for 10 minutes, then add a ladle or two of hot water.
Season with a little salt, a teaspoon of red pepper and a few freshly washed basil leaves. We cover and cook the tomato sauce for another 7-8 minutes. When it is ready, turn off and keep the tomato sauce aside.
Then, if we are not using leftover white rice of the day before, let’s cook it draining it al dente, then at the latest after 15 minutes. Season it immediately with half of the tomato sauce and wait for it to cool completely.
So let’s mantech with pecorino freshly grated, still a couple of basil leaves and the rest of the tomato sauce, keeping only one cup. We taste to see if there is no salt (in case the time has come to add it). Then we also mix the provolone, or the cheese that we have chosen, cut into cubes while keeping three tablespoons on the side.
Let’s take a baking dish from oven and pour half of the leftover sauce on the base, distributing it well even along the edges. Then pour in the rice and level it, then decorate the surface with the last part of the sauce and add the provolone kept aside.
We put in the oven at 180 degrees for at least 20 minutes. At that point we bring it to 200 ° and let it brown, without the grill on, for another 10 minutes.
Remove from the oven and leave to rest for at least 10 minutes before serving and serving.