Core Recipes

Baked Rice With Slow-Roasted Tomatoes and Garlic

6 servings


1 hour 45 minutes

total time


1 3/4 pounds cherry tomatoes

12 large garlic cloves

4 large shallots, cut into 1 1/4-inch pieces

1 1/4 cup cilantro stems, cut into 1 1/2-inch pieces

3 tablespoons fresh thyme leaves

4 small cinnamon sticks

1 teaspoon fine sea salt, more as needed

Black pepper, as needed

7 tablespoons extra-virgin olive oil

1 1/2 cups basmati rice

2 1/2 cups boiling water

1/2 cup cilantro leaves, roughly chopped


Heat oven to 350 degrees.

In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.

Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.

Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.

Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.


Serving Size




Total Fat

17 g

Saturated Fat

2 g

Unsaturated Fat

14 g

Trans Fat

0 g




411 mg

Total Carbohydrate

57 g

Dietary Fiber

5 g

Total Sugars

8 g


7 g

6 servings


1 hour 45 minutes

total time
Start Cooking