Simple cheesy tomato rice for one person.
40 gMonterey Jack
30 gOnion
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120 gTomatoes
0.5 cupRice
0.75 cupWater
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Gather and prepare all ingredients by chopping the onion, grating the cheese, and measuring the rice, water, and tomatoes.
Rinse the rice under cold water until the water runs mostly clear, then drain well.
Heat a splash of olive oil in a small pot over medium heat, then add the chopped onion and cook until softened and lightly golden.
Stir the drained rice into the pot and cook briefly, stirring, until the grains are lightly coated in oil.
Pour in the water and a pinch of salt, bring to a gentle boil, then reduce the heat, cover, and simmer until the rice is almost tender and most of the liquid is absorbed.
Stir in the crushed tomatoes, season with more salt and black pepper, then cover and cook over low heat until the rice is fully tender and the mixture is thick and saucy.
Remove the pot from the heat, sprinkle the grated cheese over the hot rice, cover for a short moment to let it melt, then stir gently until the cheese is evenly mixed through.