Photo by Chelsie Craig, Food Styling by Michelle Gatton
A handful of the tomatoes are cooked with scallions in the rice, while the rest are served on top. But the secret is generously salting the sliced tomatoes before cooking—it concentrates all that tomato flavor and lets out some of the liquid. We have Heidi Swanson, the author of 101 Cookbooks, to thank for this lightning-fast weeknight dinner recipe.