Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Fusion Tomato & Cheese Rice Bowl
A vibrant one-pan rice dish combining Spanish and Mediterranean flavors with a touch of Thai spice. Fluffy rice is cooked with fresh tomatoes, sweet peppers, and melted cheese, creating a comforting yet exciting meal that's perfect for beginners.
30 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour2/10
Umami5/10
Spicy3/10
🥄 Texture
The bowl is primarily fluffy and tender from the cooked rice with pockets of soft, stewed tomato and slightly tender-crisp bell pepper. Melted cheese adds a creamy, slightly stringy coating that binds the grains for a comforting, cohesive mouthfeel.
👃 Aroma
A warm tomato-forward aroma with sweet roasted bell pepper notes and a light olive oil base, rounded by toasty rice scents. Hints of melted cheese and a touch of black pepper (or chili flakes if used) give a subtle savory and spicy perfume.
🍷 Pairs Well With
A crisp, acidic white wine like Sauvignon Blanc or a light pilsner; nonalcoholic options include iced lemon tea or sparkling water with lemon to cut the richness.
🥗 Side Dishes
A bright cucumber and herb salad with vinaigrette, steamed or sautéed greens (spinach or bok choy), or quick pickles/kimchi to add acidity and contrast; grilled shrimp or roasted vegetables also pair well for extra protein.
Ingredients(9 items)
- 12 cups rice (uncooked)
- 23 large tomatoes (diced)
- 31 red bell pepper (diced)
- 41 cup cheese (shredded)
- 54 cups water
- 62 tablespoons olive oil
- 71 teaspoon salt
- 8½ teaspoon black pepper
- 9½ teaspoon red pepper flakes (optional, for Thai heat)
Nutrition Information(per serving)
385
Calories
12g
Protein
62g
Carbs
9.5g
Fat
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add the diced bell pepper and cook for 2 minutes, stirring occasionally.
- 2
Add the diced tomatoes to the pot and stir well. Cook for 2 minutes until the tomatoes start to soften.
- 3
Pour in the uncooked rice and stir for 1 minute to coat it with the oil and tomato mixture.
- 4
Add 4 cups of water, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15-18 minutes until the rice is cooked and water is absorbed.
- 5
Remove from heat, sprinkle the shredded cheese on top, cover for 1 minute to let it melt, then stir gently and serve.
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