Crispy Rice & Charred Tomato Skillet
Ingredients
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1½ cupshort-grain rice
- 1 poundcherry tomatoes
- 2½ cupchicken broth
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh basil
- ½ cupparmesan cheese
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 1 pound cherry tomatoes (or leave whole if very small).
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add minced garlic and toast for 30 seconds until fragrant.
- 02
Add rice to the skillet and stir constantly for 2 minutes, coating each grain in oil and toasting lightly.
- 03
Pour in chicken broth, salt, and red pepper flakes. Stir once, then bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes without lifting the lid.
- 04
While rice cooks, heat remaining 1 1/2 tablespoons olive oil in a separate small skillet over medium-high heat. Add cherry tomatoes and let them char, shaking the pan occasionally, for 5–6 minutes until blistered and bursting.
- 05
When rice is tender and liquid is absorbed, uncover and increase heat to medium-high. Let the bottom of the rice develop a light crust for 2–3 minutes (listen for gentle crackling).
- 06
Fold charred tomatoes and their pan juices into the rice. Season with black pepper to taste. Top with torn basil and grated parmesan.
Spice Tips
The recipe as written has mild warmth. For deeper heat, increase red pepper flakes to 1/2 teaspoon or finish with a small pinch of cayenne. For brightness, add the zest of 1 lemon just before serving alongside the basil.
For extra richness, stir in 1 tablespoon butter after folding in the tomatoes. If you prefer more sauce, add an extra 1/2 cup broth before cooking.