tomatoes small 6
cooked rice 2 cups
chili flakes to taste
pepper pdr & salt to taste
oil 3 tbsp
mixed herbs ( basil, celery etc) 3 pinches
cheese optional
Method
1) In a non-stick pan, heat 1/2 the oil, add the herbs, slit the top & bottom of the tomatoes, place them around.
2) Sprinkle chili flakes & salt on the tomatoes, add the cooked rice around, sprinkle some pepper pdr, salt, spread the remaining oil around.
3) Keep the pan covered & on high flame for 2 minutes.
4) Remove the cover, switch off, mix well, slightly smashing the tomatoes with the spoon.
5) The cheese fans like me, you may sprinkle some cheese on top while it is hot, mix well, or spread some cheese on top & bake on a hot oven for a few minutes till cheese melts & serve hot.
6) To serve, each bowl should have one tomato with rice in it, garnish with some fresh coriander leaves.
cooked rice 2 cups
chili flakes to taste
pepper pdr & salt to taste
oil 3 tbsp
mixed herbs ( basil, celery etc) 3 pinches
cheese optional
Method
1) In a non-stick pan, heat 1/2 the oil, add the herbs, slit the top & bottom of the tomatoes, place them around.
2) Sprinkle chili flakes & salt on the tomatoes, add the cooked rice around, sprinkle some pepper pdr, salt, spread the remaining oil around.
3) Keep the pan covered & on high flame for 2 minutes.
4) Remove the cover, switch off, mix well, slightly smashing the tomatoes with the spoon.
5) The cheese fans like me, you may sprinkle some cheese on top while it is hot, mix well, or spread some cheese on top & bake on a hot oven for a few minutes till cheese melts & serve hot.
6) To serve, each bowl should have one tomato with rice in it, garnish with some fresh coriander leaves.
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