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.
Servings 4 servings
Calories 199kcal
Ingredients
- 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
Instructions
- 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!
Notes
- 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).