Tomato Garlic and Cilantro Rice

Not just for sauces, a saucepan does double duty in this recipe: first the tomatoes are blanched in boiling water so they are easier to peel, and then the same pan is used to make the delicious tangy, garlicy rice. Arrange the tomatoes on top of the rice in the shape of a flower for a beautiful presentation from stove to table.

2 cups short grain rice

3 plum tomatoes

2 tablespoons unsalted butter

1 shallot, chopped

4–5 cloves garlic, peeled and thinly sliced

1 teaspoon chili flakes, divided (optional)

1 teaspoon kosher salt, plus additional for garnish

2 1/2 cups vegetable broth

Olive oil

Fresh cilantro, chopped

Rinse rice 5–6 times with cold water, until the water runs mostly clear. Strain completely and set aside.

Cut a shallow X on the bottom of each of the tomatoes. Bring a saucepan 3/4 full of water to a boil. Submerge tomatoes in boiling water for 30 seconds, then transfer them to a bowl of ice cold water. Peel off the skin. Cut the stem end off, then half and core the tomatoes lengthwise, discarding the seeds.

Discard water, and dry saucepan. Melt butter in same saucepan set over medium heat. Add the shallot, garlic cloves, 1/2 teaspoon chili flakes, and 1 teaspoon salt. Sauté until the shallot and garlic are softened, about 1–2 minutes. Add rice to the pan and stir for 1 minute. Add vegetable broth and bring mixture to a boil. Arrange tomato halves on the surface of the rice, submerging them slightly in the broth. Cover pan with lid and cook undisturbed for 18 minutes.

Remove saucepan from the heat, and let the rice rest covered for 10 minutes. Uncover, and drizzle with about 1-2 tablespoons olive oil and a sprinkle of salt. Using a wooden paddle or spoon, gently fluff the rice allowing the tomatoes to break down into the rice. Serve garnished with chopped fresh cilantro.