Also known as, the dangerous rice that you can eat all in one sitting.
We have baked rice in a 9×13 before and we are ready to do it again. This recipe, though, is very different. More 2023 if you will.
Sometimes, the side dish is the star of the show. You know? This baked rice dish is so satisfying and so easy to prepare, you will find yourself enjoying it and forgetting about the protein altogether.
Prepare it for Shabbos or Yom Tov, it reheats really well and gets even better when sitting in a warm oven or on a blech (hello crunchy corners!)
You can prepare this rice in any 9×13 but we recommend using a real 9×13 since it will give you more of that satisfying “rice crust” at the edges. Also, it will literally be an oven to table dish, pretty and all. Both types of 9x13s work really well though. We doubled this recipe for the photos; the recipe ingredients in this post are not doubled but they can easily be doubled in a 9×13.
This recipe starts out as a confit (confit means when you cook something in oil, so yes, the garlic that we serve Friday night with challah is called garlic confit)
First, just combine the tomatoes, garlic, olive oil and spices and bake. This is where the flavor comes in! (You can even broil them for a bit to get a nice blister).
Looks like it’s going to be a pretty one.
Then, add in the rice.
And the water.
All you need to do is mix again when this is ready and it’s ready to serve!
Garlic Confit & Blistered Tomato Rice
Ingredients
- 1 to 2 cups cherry tomatoes, any variety
- 1 cup peeled garlic cloves
- ¼ cup olive oil
- 1 tsp dry rosemary, if you like rosemary (it’s optional)
- 1 tsp salt
- ¼ tsp coarse black pepper
- 1 cup basmati rice (other varieties would work good too, but we prefer basmati)
- 2 cups water
- Additional salt and pepper to taste
Instructions
- Preheat oven to 350⁰. Place the tomatoes, garlic, olive oil, and spices in a 9×13 dish. Toss and cover.
- Bake for about 20 minutes and then uncover. Let the tomatoes and garlic blister a bit, if you want, turn on the broiler for a bit. The blistering gives it a good flavor.
- Remove dish from oven. Add the rice and water. No need to mix. Just cover again. Return dish to the oven for another 30 minutes, until rice is soft and water is absorbed. Mix, season to taste and serve.
Notes
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Can I do this with mushrooms? I make a mushroom garlic confit all the time for Friday night…
Sounds good, let us know!
I like the idea of mushrooms over tomatoes!
How many garlic cloves?
1 cup
Looks yummy and easy but if u don’t like rosemary because it’s strong u can use thyme for a milder option
Putting it in the oven now thanks!!
Do you cover the dish when you put it back into the oven with the rice?
yes
I combine my leftover garlic and/or tomato-garlic confit with cooked quinoa all the time for a super flavorful quinoa
I’m curious why some of your posts are authored by “Between Carpools” instead of crediting a particular contributor.
Sometimes, its a joint effort! Like, more than one of us contributed to the recipe.
Can I make this in advance? How do I store it?
Absolutely! Simply cover and refrigerate. Reheat in oven or microwave.
Just 1 cup of rice for a 9×13??
Yes, that is correct
if i do with brown rice, how muc water and cooking time should be added
thanks
We never tried. Brown rice cooks differently. It needs more time. Let us know if you tried it and how it worked out!
Was sooo delicious!!!! Thanks for the amazing recipe !
So glad to hear!!
Is this recipe freezer friendly?
Haven’t tried freezing it. We usually have no leftovers
Looks delicious!! It’s in the oven now! My q is about the olive oil- the rice seems to be coming out oily… are we supposed to dump the oil out before adding the rice? Thank you!!
No, the oil is what makes it amazing…. Shouldn’t be too much anyway.. Part of the liquid you see is from the tomatoes.
Our guests loved it, didn’t put rosemary
Did this recipe a few times already. Each time the tin is licked clean! Even the ones who don’t go for rice loved it!!!