Air Fryer Tomatoes with Rice, I wanted to try this cooking method to reduce time, and I must say the final result satisfied me. Of course, you can also prepare the tomatoes with rice in the oven. As you can see from the picture, I use red vine tomatoes, choosing the larger ones because I personally find them tastier than those grown specifically to be baked with rice, but this is just a little suggestion of mine.
The cooking should not exceed 356°F in the air fryer when the potatoes are raw; therefore, in the end, the cooking time still reached about 40 minutes.
However, I suggest using the air fryer especially if you need to make smaller portions; I had to prepare them just for my husband and me.
The typical flavor of this dish remained unchanged, and the crispiness of the rice impressed me even more than the oven cooking, while the potatoes remain soft inside, absorbing all the flavor and juice released by the tomatoes during cooking.
Let’s take advantage of the last tasty tomatoes before having to wait for a new summer to enjoy this dish that solves many situations. Excellent when eaten hot but also ideal at room temperature. I find that tomatoes with rice are one of the ideal dishes to bring in lunch boxes for breaks.
For those looking for other ideas for dishes ideal to take to school, work, or outings, I also remind
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day 30 Minutes
- Preparation time: 30 Minutes
- Portions: 2 servings
- Cooking methods: Air Frying
- Cuisine: Italian
- Energy 577.82 (Kcal)
- Carbohydrates 88.72 (g) of which sugars 6.83 (g)
- Proteins 10.51 (g)
- Fat 21.95 (g) of which saturated 3.21 (g)of which unsaturated 0.52 (g)
- Fibers 8.43 (g)
- Sodium 803.86 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 tomatoes (Large vine)
- 1.1 lbs potatoes
- 4 tbsps rice
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 1 bunch parsley
- 3 cloves garlic
Tools
- 1 Air Fryer
- 1 Baking Tray
- 1 Bowl
Preparation
Wash the tomatoes, cut off the top, and hollow them out with a spoon. Put the tomato pulp in a glass bowl, chop it into small pieces, season with salt, pepper, a chopped garlic clove, chopped parsley, and a tablespoon of oil. Add the rice and let it rest covered for about 30 minutes.
While the rice is absorbing the sauce, peel the potatoes, wash them, and cut them into pieces. Season the potatoes with the remaining garlic cut into large pieces, salt, pepper, and the remaining two tablespoons of oil.
After the resting time, place the potatoes in the baking tray, add the tomatoes, and fill them with the seasoned rice. You should use all of it, cover the tomatoes with the top you cut off, and put the baking tray in the air fryer basket. Cook at 392°F for about 40 minutes, or until golden. The potatoes should be well browned and the rice toasted.
NOTES
Tomatoes with rice are an excellent one-dish meal, perfect when served hot but also delicious at room temperature. You can enhance it with the herbs you prefer, adding thyme, for example, or basil to the seasoning.
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram, and X.
