This tomato rice brings together fluffy grains, sweet-tart tomatoes, and warm spices in one simple pot. I started making it years ago when I needed something fast to round out weeknight dinners, and it's been on repeat ever since. The rice soaks up all that tomatoey goodness while it steams, turning a gorgeous coral-orange color that looks as good as it tastes.
It's the kind of side dish that makes Easy Grilled Tandoori Chicken or Easy Cranberry Brie Stuffed Chicken Breasts feel like a complete meal, and honestly, it's easier than ordering takeout. Sometimes I'll make extra just to have leftovers for lunch the next day with a quick Easy Italian Tuna Salad on the side.
Why You'll Love This Tomato Rice
This recipe takes basic white rice and turns it into something worth talking about. The tomatoes give it a tangy sweetness, while the cumin and chili powder add just enough warmth without any real heat. It's a vegetarian rice side dish that doesn't feel boring or bland.
You probably already have everything you need in your pantry. A can of diced Tomato Rice , some rice, an onion, and a handful of spices come together in less than an hour with barely any hands-on work. Once the rice goes in the pot, you just walk away and let it do its thing.
It's also one of those easy rice recipes that works for busy weeknights but looks fancy enough for company. The color alone makes your plate look more interesting, and the flavor is way more exciting than plain steamed rice.
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Tomato Rice Ingredients
Here's what you'll need to make this savory rice dish with tomatoes and warm spices.
See Recipe Card Below This Post For Ingredient Quantities
- Garlic: Minced garlic adds a sharp, aromatic base that deepens the overall flavor. Fresh is always better than jarred here.
- Yellow onion: Finely diced onion brings sweetness and a soft texture once it's sautéed. It also helps build the flavor foundation for the rice.
- Cooking oil: Any neutral oil works—vegetable, canola, or even olive oil. It keeps the onions and garlic from sticking and adds a touch of richness.
- Long grain white rice: This type of rice stays fluffy and separate after cooking, which is exactly what you want. Basmati or jasmine would work too if that's what you have.
- Chili powder: Adds a mild warmth and a little color without making the dish spicy. If you're sensitive to heat, you can cut it back.
- Ground cumin: Earthy and slightly nutty, cumin is what gives this rice its cozy, warm-spiced character.
- Petite diced tomatoes: The canned kind with juices is key here. The tomatoes break down into the rice and give it that beautiful coral color and tangy-sweet flavor.
- Tomato paste: Concentrated tomato flavor that adds depth and a richer, slightly sweeter taste. Just a tablespoon makes a big difference.
- Vegetable broth: This is what the rice cooks in, so it soaks up all that savory flavor. You can use chicken broth if you prefer, but veggie broth keeps it vegetarian.
- Salt: Balances everything and brings out the natural sweetness of the tomatoes. Don't skip it.
HOW TO MAKE Tomato Rice
Follow these steps to make perfectly fluffy, flavorful tomato rice every time.
- Prep the aromatics: Mince the garlic and finely dice the onion. Heat the cooking oil in a saucepot over medium heat. Add the onion and garlic, sautéing until the onions turn soft and translucent, about 3 to 4 minutes. You'll smell the garlic getting fragrant, which is your cue that they're ready.
- Toast the rice and spices: Stir in the rice, chili powder, and cumin. Keep cooking and stirring for 1 to 2 minutes. This step toasts the rice lightly and wakes up the spices, making them smell warm and toasty instead of raw.
- Add the liquids: Pour in the diced tomatoes with all their juices, the tomato paste, and the vegetable broth. Stir everything together well, scraping up any spices or browned bits stuck to the bottom of the pot. Everything should look well combined and smell rich and tomatoey.
- Simmer covered: Place a lid on the pot and crank the heat up to high to bring the broth to a boil. Once it's bubbling, turn the heat down to low (or just above low) and let it simmer gently for 20 minutes. Do not lift the lid or stir during this time—seriously, just leave it alone. The steam does all the work.
- Rest off heat: After 20 minutes, take the pot off the heat and let it sit with the lid still on for another 5 minutes. This resting time lets the rice finish absorbing any remaining moisture and helps prevent it from getting gummy.
- Fluff and serve: Use a fork to fluff the rice and gently mix the tomatoes throughout so every bite has that pretty coral color. Serve hot and enjoy.
Substitutions and Variations
Brown rice: You can swap in brown rice for a nuttier, chewier texture, but you'll need to add more liquid (about ½ cup extra broth) and cook it 2 to 3 times longer. Keep the lid on and check for tenderness before serving.
Different tomatoes: If you don't have petite diced, regular diced tomatoes work fine. Fire-roasted tomatoes add a nice smoky depth if you want to switch things up.
Spice level: If you like more heat, add a pinch of cayenne or red pepper flakes along with the chili powder. For a milder version, skip the chili powder altogether and just use the cumin.
Chicken broth: Swap the vegetable broth for chicken broth if you're not worried about keeping it vegetarian. It adds a richer, more savory flavor.
Extra veggies: Stir in a handful of frozen peas or corn during the last 5 minutes of cooking for added color and nutrition.
EQUIPMENT FOR Tomato Rice
Saucepot with lid: A medium to large saucepot with a tight-fitting lid is essential. The lid traps the steam, which is what cooks the rice evenly and keeps it fluffy.
Knife and chopping board: For prepping the onion and garlic. A sharp knife makes dicing the onion much easier and faster.
Fork for fluffing rice: A fork works better than a spoon for fluffing because it separates the grains without mashing them. It also helps redistribute the tomatoes throughout the rice.
How to Store Tomato Rice
Let the rice cool completely before storing it. Transfer it to an airtight container and keep it in the fridge for up to 4 days. The flavors actually get a little better after a day or two as everything settles together.
To reheat, add a splash of water or broth to the rice and warm it in the microwave in 30-second intervals, stirring between each one. You can also reheat it on the stovetop over low heat with a bit of extra liquid, stirring occasionally until it's heated through.
If you want to freeze it, portion the cooled rice into freezer-safe containers or bags. It'll keep for up to 3 months. Thaw it overnight in the fridge before reheating.
Expert Tips
Don't skip toasting the rice. That 1 to 2 minutes of stirring the Tomato Rice with the spices makes a big difference. It gives the rice a slightly nutty flavor and helps the grains stay separate instead of clumping together.
Resist the urge to lift the lid. I know it's tempting to check on things, but every time you lift the lid, you let out steam and drop the temperature inside the pot. This messes with the cooking time and can leave you with unevenly cooked rice.
Use a fork, not a spoon. Fluffing with a fork keeps the rice light and airy. A spoon can smash the grains and make the texture gummy.
Let it rest. That final 5-minute rest after you turn off the heat is what separates good rice from great rice. It lets the moisture distribute evenly and firms up the texture just right.
Adjust the salt. The amount of salt you need depends on your broth. If you're using a low-sodium broth, you might want to add a bit more salt at the end. Taste before serving and adjust.
FAQ
What to put in tomato rice?
You can add diced bell peppers, peas, corn, or even cooked chickpeas for extra texture and nutrition. Fresh herbs like cilantro or parsley stirred in at the end brighten up the flavor. Some people like to add a squeeze of lime juice right before serving for a little zing.
How to make Greek tomato rice?
Greek tomato rice usually includes oregano, a bit of lemon juice, and sometimes olives or feta cheese stirred in at the end. You can swap the cumin for dried oregano and add a squeeze of fresh lemon juice after fluffing to give it that Mediterranean flavor.
Is tomato rice Portuguese?
Yes, tomato rice is popular in Portuguese cooking, where it's often served with grilled sardines or chicken. The Portuguese version sometimes includes bay leaves and a little white wine for extra depth. It's a simple, comforting side dish that shows up on tables across Portugal.
What does tomato rice contain?
At its core, tomato rice contains rice, tomatoes (either fresh or canned), onions, garlic, and some kind of broth or water. Spices vary depending on the region—cumin and chili powder in this version, but other recipes might use paprika, oregano, or turmeric. It's all about cooking the rice in tomatoey liquid so it absorbs all that flavor.
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Pairing
These are my favorite dishes to serve with Tomato Rice:
Tomato Rice
Ingredients
Method
- Mince the garlic and finely dice the onion. Add the onion, garlic, and cooking oil to a saucepot and sauté over medium heat until the onions are soft and translucent.
- Add the rice, chili powder, and cumin to the pot. Continue to stir and cook for a couple of minutes more to toast the rice and spices.
- Add the diced tomatoes (with juices), tomato paste, and broth to the pot. Stir to combine and dissolve any spices stuck to the bottom.
- Place a lid on the pot, turn the heat up to high, and let the broth come to a full boil. Once boiling, reduce the heat to low (or just above low) and bring the broth down to a gentle simmer.
- Let the rice simmer for 20 minutes without lifting the lid or stirring. After 20 minutes, remove the pot from the heat, and let the rice rest for five minutes without lifting the lid.
- After resting, fluff the rice with a fork to redistribute the tomatoes throughout. Serve hot!
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