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     Title: Tomato Rice w/Crispy Cheddar
Categories: Rice, Vegetables, Cheese, Chilies
     Yield: 4 Servings

     2 tb Olive oil
     1 sm Yellow onion; fine chopped
     1 sm Indian green chile/Serrano
          - chile; fine chopped
    10    (2 lb) plum tomatoes; in
          - 1/2" pieces
   3/4 ts Salt
     3 c  Cooked basmati rice(1 c dry)
     1 c  Shredded sharp white Cheddar

 Adjust an oven rack to the highest position and set the
 oven to 500 F/260 C.

 In a large pot or Dutch oven, heat the oil over
 medium-high. When the oil begins to shimmer, add the
 onion and chile, spread them out in an even layer and
 cook, stirring occasionally, until the onion becomes
 translucent and starts to lightly char, 5 to 7 minutes.

 Increase the heat to high and add the tomatoes, using
 the back of a wooden spoon to lightly crush them. Cook,
 stirring occasionally, until the tomatoes break down
 into a chunky sauce, 5 to 6 minutes. Add the salt and
 remove from heat.

 Stir in the cooked rice and transfer to an 8" square
 (or similar size) baking dish. Sprinkle the grated
 cheese on top in an even layer.

 Switch the oven to broil and place the baking dish on
 the oven rack closest to the broiler. Broil until the
 top bubbles and turns golden brown, about 3 minutes.

 Serve immediately.

 by Priya Krishna

 YIELD: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

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