Go Back
+ servings
tomato rice in a grey bowl with a fork covered with chopped parsley

Tomato Rice

This easy tomato rice makes such a great side dish! It's super easy to make, packed with flavor, and it's ready in less than 30 minutes. 
Course Side Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 199kcal
Author Sina


  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3 tablespoons tomato paste
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon paprika powder
  • 1 cup long grain rice (basmati or jasmine rice)
  • 2 cups vegetable broth
  • 2 tomatoes, diced
  • salt, to taste
  • black pepper, to taste
  • 1/2 teaspoon sambal oelek optional
  • freshly chopped parsley, to sprinkle


  • Finely chop the onion and the garlic. Roughly dice the tomatoes. 
  • Heat some oil in a large pot and sauté the onion for about 2-3 minutes until translucent. Then add the garlic and cook for another minute. 
  • Add the tomato paste and stir well. Cook for 1 minute. Then add the spices and cook for another minute until fragrant. 
  • Add the rice and stir well. Add the vegetable broth. 
  • Then add the tomatoes and cook for 15-20 minutes until all of the water is absorbed and the rice is tender.
  • Sprinkle with freshly chopped parsley and enjoy! 


  • I haven't tried making tomato rice with brown rice yet. I prefer to use basmati or jasmine rice for this recipe as it has a much shorter cooking time and it soaks up the flavors better. 
  • If you don't like spicy food or if you're cooking for kids, leave out the sambal oelek. One tablespoon roughly equals a small chopped jalapeño. I used 1/2 teaspoon in my recipe and it's not very spicy. Adjust the amount to your personal liking. 
  • For a more buttery version, you could add two teaspoons of vegan butter at the end of the cooking time. 
  • I love to serve this tomato rice with vegan gyros and vegan tzatziki, but it's great with all kinds of vegan meal alternatives, a green salad, or a yogurt dip. It's also great with vegan feta. I also like to add frozen peas to the rice (add them towards the end of the cooking time). 


Calories: 199kcal | Carbohydrates: 44g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 569mg | Potassium: 230mg | Fiber: 2g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg