Whole Tomato Rice

You might like to use fresh or frozen beans, or those without the pods. As every tomato contains water content quite differently, please adjust the amount of water to cook rice accordingly. You might make this rice with a rice cooker or use a deep pot on a stove. Only use 80% of water that you used to cook rice. Otherwise, the rice will be too soggy.

Prep time: 10 mins
Cook time: 30 mins
Yield: 3 to 4 serves

Ingredients:

• 1 whole tomato, about 200 gm
• 1 cup (rice-cooker cup, about 155 gm) rice
• 1.2 cups (rice-cooker cup) water
• 40 gm corn kernels
• 1 tsp oil
• ½ tsp salt
• ½ tsp sugar
• 100 gm soy beans
• 60 gm diced bacon

Method:

1. Rinse and cook rice with water in a rice cooker. Just use 80% of water as usual.
2. Trim away the stem from the tomato. Use a sharp knife to score a cross slit at the bottom of the tomato Place it in the middle of pot. Add corn kernels, salt, sugar and oil. Cook until the rice is done.
3. While cooking rice, sauté the bacon until aromatic and release some oil. Absorb the excess oil with kitchen paper. Set aside. Boil the beans in salted boiling water until cooked through. Drain, peel and set aside.
4. When the rice is done, mash the tomato. Stir in the beans and bacon. Season with salt and soy sauce if needed. Serve hot.

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