Most of a large tomato was left over after making a sandwich. I included the chopped tomato as part of the required liquid for cooking rice.
When the water and tomato came to a boil I mixed in the rice and kosher salt.
To avoid cooling the the simmering rice I left the frozen peas on top and covered the pot with a lid.
While The rice was cooking I sautéed onion, mushrooms and banana pepper with avocado oil and kosher salt.
I tossed in a few roasted pistachios for a bit of protein and crunch.
Combining the cooked rice, tomato and peas with the sautéed ingredients basically completed the dish.
As uncivilized as we are, and since it is just the two of us, we typically serve up our plates directly out of the pan the food was cooked in.
Sautéed Padron and Shishito peppers aren’t really part of this dish but I dumped them on top anyway. I can’t believe I forgot the essential ingredient, coarse salt. It should have been tossed with the peppers while they were still in the pan.
These mild peppers are a great finger food. Grab one by the stem, bite off the pepper and eat it whole.
The tomato rice was good again the next day in a quesadilla with added Taleggio cheese, sautéed onions and spinach, and a few generous shakes of home fermented hot sauce.