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Tomato Rice With Crispy Cheddar

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 1 small Indian green chile or serrano chile, finely chopped
• 10 medium Roma tomatoes, diced into 1/2-inch pieces
• 1 teaspoon kosher salt
• 3 cups cooked basmati rice
• 1 cup shredded sharp white cheddar cheese

Directions

1. Preheat the oven to 500 F.
2. In a large pan over medium-high heat, warm the oil.
3. Once the oil begins to shimmer, add the onion and chile, spread them out in an even layer in the pan, and cook, 5 to 7 minutes.
4. Increase the heat to high and add the tomatoes.
5. Cook, stirring occasionally, 5 to 6 minutes, then add the salt.
6. Put the cooked rice in an 8-inch square baking dish, then fold in the tomato sauce.
7. Evenly distribute the grated cheese over the top.
8. Switch the oven to broil and place the baking dish on the top oven rack.
9. Broil for about 3 minutes.
10. Serve immediately.

Attribution