Easy Rice With tomato Recipe

Looking for a quick, comforting, and delicious rice with tomato recipe? This one-pot wonder combines fluffy rice with the rich, tangy flavor of tomatoes, making it a perfect side dish or a light main course. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and packed with flavor!

Historical Context & Personal Connection

Rice with tomato is a beloved dish in many cuisines, from the vibrant Spanish arroz con tomate to variations found in Mediterranean and African kitchens. I first encountered this dish during a family gathering, where my grandmother served her signature tomato rice with roasted chicken. It’s a recipe that blends simplicity with nostalgia, proving that the best dishes don’t have to be complicated.

Ingredients and Tools

Ingredients:

  • 1 cup long-grain white rice (or basmati for extra fragrance)
  • 2 cups fresh tomato puree (or canned crushed tomatoes)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp olive oil (or butter for a richer flavor)
  • 2 cups vegetable or chicken stock
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp sugar (optional, to balance acidity)
  • 1/2 tsp smoked paprika (optional, for depth)
  • Fresh basil or parsley for garnish

Tools:

  • Medium-sized saucepan with a lid
  • Wooden spoon for stirring
  • Fine mesh strainer (for rinsing rice)

Tip: Choose ripe, flavorful tomatoes if making your puree for the freshest taste!

Step-by-Step Instructions

1. Prepare the Ingredients

  • Rinse the rice under cold water using a fine mesh strainer until the water runs clear. This removes excess starch and prevents clumping.
  • If using fresh tomatoes, blend them into a puree.

2. Sauté the Base

  • Heat olive oil in a saucepan over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 2-3 minutes).

3. Add the Tomatoes

  • Stir in the tomato puree, salt, sugar, and smoked paprika (if using). Let it simmer for 5 minutes, allowing the flavors to meld.

4. Add the Rice and Stock

  • Add the rinsed rice to the saucepan, stirring to coat it in the tomato mixture.
  • Pour in the stock, stir gently, and bring to a boil.

5. Simmer and Cook

  • Lower the heat to a simmer, cover the saucepan with a lid, and let it cook for 15-18 minutes. Avoid lifting the lid during this time to ensure even cooking.

6. Rest and Fluff

  • Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.

Variations and Modifications

  • Vegetarian: Stick with vegetable stock for a plant-based version.
  • Spicy: Add a chopped chili or a dash of cayenne pepper for heat.
  • Protein-packed: Stir in cooked chickpeas, shredded chicken, or shrimp for a complete meal.
  • Herbaceous: Use thyme or oregano to enhance the Mediterranean vibe.

Nutritional Information (Per Serving)

  • Calories: 200
  • Protein: 4g
  • Carbohydrates: 40g
  • Fat: 4g
  • Fiber: 2g

FAQ

Q: Can I use brown rice?
Yes, but increase the cooking time to 30-35 minutes and adjust the stock as needed.

Q: Can I make this in a rice cooker?
Absolutely! Sauté the onion, garlic, and tomatoes separately, then combine all ingredients in the rice cooker and cook as directed.

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