Whole Tomato Rice 整个番茄饭

I didn't know this popular Whole tomato rice until I read an article that published in a Chinese newspaper recently. Soon I returned from US trip, I immediately cooked this tomato rice since I was still recovering from jet lag, so this easy recipe just come in perfect timing. At the same time, I can also try out the new Le Creuset round French oven that I brought back from NYC.

Whole Tomato Rice 整个番茄饭 

2 cups uncooked rice (I use Japanese short grain rice), washed

2 cups water

1 whole tomato

1tsp salt

 pepper

 2tsp olive oil

Other ingredients

1 chicken thigh (~280g), cubed (marinate with 1tsp Japanese light soy sauce, 1tsp mirin, 1tsp sake and 1/4tsp salt for an hour)

1tbsp butter

70g broccoli

½ onion, chopped

Method

 1. Add washed rice in the rice cooker, add water, salt, pepper and olive oil

 2. Slice a shallow "X" in the bottom of tomato, place it in the centre of the pot.

 3. Place other ingredients (as per your choice) in the pot. Cover and press the button to start to cook.

 4. If you are using a cast iron, cook over lowest heat for 25mins (try not to open the cover during cooking) then turned off the heat, warm for another 10 mins( do not open the cover).

 5. When rice is done, toss the rice and cooked tomato, then serve warm or cold. 

Recipe by Sonia aka Nasi Lemak Lover