Crispy Cheddar Tomato Basmati

1. Preheat Oven

Adjust your oven rack to the highest position and preheat the oven to 500 degrees.

2. Cook Onions and Chile

Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the finely chopped onion and chile, spreading them out in an even layer in the pot. Cook for about 5-7 minutes, until the onion becomes translucent and begins to lightly char at the edges.

3. Add Tomatoes

Increase the heat to high and add the tomatoes to the pot. Lightly crush the tomatoes with the back of a spoon to release their juices and create a chunky sauce. Let them cook for 5-6 minutes, stirring occasionally, until they break down and meld with the onion and chile. Add the kosher salt and remove the pot from the heat.

4. Combine with Rice

Stir the cooked basmati rice into the tomato mixture until everything is well combined.

5. Transfer to Baking Dish

Transfer the mixture to an 8-inch square baking dish, spreading it out evenly. Sprinkle the shredded sharp white Cheddar cheese over the top in an even layer.

6. Broil

Switch your oven to the broil setting. Place the baking dish on the top rack and broil for about 3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye on it to prevent burning.

7. Serve

Serve immediately, enjoying the crispy, cheesy top and the flavorful, savory rice and tomato mixture beneath. This dish is best enjoyed hot, straight from the oven.