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.
