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Tomato Rice With Crispy Cheddar

Date Added: 11/8/2019    Source: cooking.nytimes.com

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Ingredients
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 1 small Indian green chile or Serrano chile, finely chopped
  • 10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces
  • 1 teaspoon kosher salt
  • 3 cups cooked basmati rice (from about 1 cup dry rice)
  • 1 cup shredded sharp white Cheddar cheese

View the full recipe at cooking.nytimes.com

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