Microwave Baked Tomato Rice, a variation of my Microwave Baked Rice, this time filled with Microwave Tomato Sauce and peas.

A new addition to my collection of Microwave Recipes, very easy and truly tasty, perfect to prepare in advance to always have lunch ready at home!

After experimenting with various jar-cooked rice recipes, I couldn’t resist trying microwave rice recipes, for those who haven’t yet embraced the microwave jar-cooking technique, but still want to cook with this appliance that many love but don’t fully exploit!

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Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 8People
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All seasons

275.00 Kcal

calories per serving

Info Close

Energy 275.00 (Kcal)
Carbohydrates 37.91 (g) of which sugars 1.64 (g)
Proteins 11.87 (g)
Fat 8.58 (g) of which saturated 4.21 (g)of which unsaturated 2.57 (g)
Fibers 2.92 (g)
Sodium 617.69 (mg)

Indicative values for a portion of 187 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

2 1/3 cups water
1 1/4 cups Carnaroli rice
4 oz provolone cheese
1/2 cup grated Parmesan cheese
2 eggs
1 tsp salt
2 cups tomato puree
9 oz frozen peas
4 leaves basil
2 tbsp extra virgin olive oil
1 spring onion
1 clove garlic

Tools

1 Rice Cooker for microwave
1 Microwave Pot for heating

How to Prepare the Microwave Baked Rice

Pour the Carnaroli rice into a microwave rice cooker.
Add a teaspoon of salt.
Add water and stir with a spoon to combine the ingredients.
Close the container with its lid.
Leave the valve open and cook in the microwave for 14 minutes at 600 W.
At the end of cooking, close the valve and let it rest while you prepare the sauce.
Wash, clean, and slice a spring onion very thinly.
Place the sliced spring onion in a microwave heating pot and add a good drizzle of extra virgin olive oil.
Also add a peeled clove of garlic with the core removed.
Sauté in the microwave at 1000 W for 2 minutes.
Add the frozen peas and salt to taste.
Stir and sauté the peas with the seasoning for 4 minutes at 1000W.
Finally, add the tomato puree and basil leaves.
Stir to distribute the ingredients, then close the pot with its lid and cook for another 10 minutes at 1000W.
When the tomato and pea sauce is cooked, open the lid, remove the garlic clove and pour half of it into a large bowl.
Add the cooked rice and stir.
Meanwhile, boil two eggs and dice the provolone.
Add the grated cheese, chopped boiled eggs, and stir.
Pour half of the rice mixture into the heating pot.
Add the diced provolone to the center of the rice bake, then cover with the remaining seasoned rice and level the surface.
Sprinkle the surface of the rice bake with grated cheese.
Cook the tomato rice bake in the microwave for 15 minutes on microwave+grill combination.
At the end of cooking, let it rest in the turned-off microwave for another 10 minutes.
Remove the tomato rice bake, invert it onto a serving plate and serve it still warm.