Baked Rice With Slow-Roasted Tomatoes and Garlic

I use a corningware dish with a lid. Lay foil over the dish and mash it down with the lid. That usually makes a tight enough seal.

Fabulous flavor - a keeper! Next time I will either roast the vegetables at 325 or check for doneness after 50 minutes, as some of the tomatoes burned and stuck to the bottom of the dish after 55 minutes at 350, even with 7 tblsp oil.

Made this in my dutch oven - no foil required - and it came out perfectly. Greedy dinner guests insisted on taking the leftovers with them. Rotters.

I am making now. I used the twelve cloves as I don’t tinker until I’ve made it once. It didn’t say to mince, chop, or slice so I put them in whole. I’m thinking they will roast and become mellow since they’ll be cooking for almost an hour and a half. I’ll report back.

I left the tomatoes whole. I thought the amount of garlic was fine. I’m making again tonight and this time I just put the whole head in (the way you do when you roast it to make a spread for bread). I lost my cinnamon sticks (LOL) so put in four cardamom pods instead. I might replace some of the water with dry white wine.

Cut the recipe in half and it was so fragrant and tasty. I will be fixing this on a regular basis.

Boy did this hit the spot on a cold night! Super easy to make, and the flavor was awesome. I made a couple of changes based on other reviews. I swapped the water for vegetable broth, and use smashed cardamom pods instead of cinnamon. This is going to be on heavy rotation in our home.

I cooked this exactly as written and it turned out terrific! The garlic and shallots melted into the rice when all was done, giving it a beautiful flavor. I might add a little ground cinnamon next time (and maybe some cardamom), but otherwise I won't mess with it. It would make an elegant rice dish for a vegetarian/vegan dinner party - particularly paired with Julia Moskin's Pan-Roasted Eggplant With Peanut-Chile Sauce, which is also off the hook delicious.

Love this dish; it’s so flexible. I’ve made it with a mix of chicken stock and water; I’ve added sliced almonds and raisins; I’ve added chicken to make it a main dish. It’s an easy recipe to make. The only ‘work’ is in the preparation of the vegetables; otherwise it prepares itself.

I have now made this multiple times and it is absolutely delicious. You can use any and every type of vegetable, whatever you have in the fridge will work. I have used: carrots, bell peppers, jalapeños, corn, sweet potato and mini Yukon golds. I always keep the cherry tomatoes whole and smash the garlic with my knife. It makes a great lunch bowl, too, with avocado and greens and protein and is also delightful with Marbella chicken.

Wondering if some other kind of rice would work, such as red or brown?

Made this pretty much as written x for only 1 C rice and 2 C water. Perfect! Love this recipe. Also used regular tomatoes cut into grape tomato size. I can’t believe how delicious this is. Also used fresh thyme stalks- didn’t bother to remove leaves. Just great!

Made as per recipe except used parsley (chopped stems coarsely), 1/2 chicken broth/half water, chopped onion instead of shallots, plus sage, basil I had in house added to thyme. Was delicious. Also made in Dutch oven so used cover rather than foil. Served from pot. Was a real hit

I made this first as written, but found it boring, too cinnamon-forward, & lacking in flavor. Next time I cut the cinnamon, used 1/2c veg broth instead of water, and added chopped Castelvetrano olives before adding the rice and broth. Finished w/ freshly grated parmesan cheese and a squeeze of lemon juice. The broth, olives, parmesan, and lemon took it to the next level. Both times the rice (Basmati) was cooked perfectly. This recipe is adaptable; use the ingredients you like & make it your own.

This is delicious! You can swap the cilantro for parsley or just leave it out. Don’t leave out the cinnamon- it truly makes this dish.