Tomato Rice
Course: Side Dish
Cuisine: American, Vegetarian
Keyword: easy rice recipe, rice side dish, tomato rice, vegetarian rice
- 2 cloves garlic peeled and minced
- 1 yellow onion peeled and finely chopped
- 2 tablespoon cooking oil any neutral oil like vegetable or canola
- 1.5 cups long-grain white rice use long-grain for best texture not brown rice
- ½ teaspoon chili powder for a mild heat
- ¼ teaspoon ground cumin adds earthy flavor
- 1 15 oz. can petite diced tomatoes with juice for richness
- 1 tablespoon tomato paste concentrated tomato flavor
- 2 cups vegetable broth or chicken broth for more flavor
- ½ teaspoon salt to taste adjust as needed
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!
Tomato rice is a quick and flavorful side dish that pairs well with many main courses, and it’s made with just a few pantry staples!
Serving: 1 serving | Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 290mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 4mg