Prep time: 15 minutes
Total time: 1 hour and 15 minutes
6 tablespoons|90 ml olive oil
4 large shallots, thinly sliced
1 pint grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup|200 grams basmati rice
1 teaspoon kosher salt
crispy shallots, for garnish
1. Heat 3 tablespoons olive oil over medium in a medium saucepan. Add the shallots and cook, stirring occasionally and adding in about a tablespoon of water every 7 to 10 minutes, until caramelized, about 40 to 45 minutes. Transfer to a bowl and set aside.
2. Heat the remaining olive oil in the saucepan over medium. Add the tomatoes and cook until the skins burst and blister, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute, then stir in the tomato paste. Cook until the paste darkens in color slightly, about 2 minutes, then add the rice. Stir to coat and toast the rice, 1 to 2 minutes. Add the reserved shallots, the salt, and 1 cup water and season generously with salt and pepper. Bring to a simmer over low, cover with a lid, and cook, undisturbed until the rice is tender, about 18 minutes. Remove from the heat and let sit for 5 minutes, then remove the lid and fluff gently with a fork. Serve with the crispy shallots over the top and cooked fish or chicken.
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