MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato Rice w/Crispy Cheddar
 Categories: Rice, Vegetables, Cheese, Chilies
      Yield: 4 Servings
 
      2 tb Olive oil
      1 sm Yellow onion; fine chopped
      1 sm Indian green chile/Serrano
           - chile; fine chopped
     10    (2 lb) plum tomatoes; in
           - 1/2" pieces
    3/4 ts Salt
      3 c  Cooked basmati rice(1 c dry)
      1 c  Shredded sharp white Cheddar
 
  Adjust an oven rack to the highest position and set the
  oven to 500°F/260°C.
  
  In a large pot or Dutch oven, heat the oil over
  medium-high. When the oil begins to shimmer, add the
  onion and chile, spread them out in an even layer and
  cook, stirring occasionally, until the onion becomes
  translucent and starts to lightly char, 5 to 7 minutes.
  
  Increase the heat to high and add the tomatoes, using
  the back of a wooden spoon to lightly crush them. Cook,
  stirring occasionally, until the tomatoes break down
  into a chunky sauce, 5 to 6 minutes. Add the salt and
  remove from heat.
  
  Stir in the cooked rice and transfer to an 8" square
  (or similar size) baking dish. Sprinkle the grated
  cheese on top in an even layer.
  
  Switch the oven to broil and place the baking dish on
  the oven rack closest to the broiler. Broil until the
  top bubbles and turns golden brown, about 3 minutes.
  
  Serve immediately.
  
  by Priya Krishna
  
  YIELD: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
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