Tomato rice

Tomato rice is an ideal way to get more vegetables in your tummy. Hurray!

Because of it’s neutral flavours it goes well with many kitchens; Turkish (like this köfte), Italian, Mexican, Spanish, Indian..etc.

This tomato rice is easy and quick to prepare, cheap, healthy ánd has a great taste!

I often make this rice when I’m too lazy to do groceries; since you often have the ingredients laying around somewhere. It goes well with any kind of meats, an egg or cheese, and you can add any left-over vegetables and herbs.

For the Turkish, Greek or Morrocan kitchen you could add some mint. For Asian kitchens some curry powder and/or a red pepper, hot sauce or hot pepper paste and some cilantro/coriander.

I prefer to use a rice with a round grain; like a risotto rice.

Tomato rice

Recipe by Smodder (Stef Bruurs)Course: SidedishCuisine: South Europe

Servings

2

Prep time

2

minutes

Cooking time

15

minutes

An easy & tasty tomato rice that goes great as a sidedish or base for many dishes from many cuisines like Turkish, Italian, Indian, Greek , Spanish and Morrocan.

Ingredients

• 1 small onion or 1 scallion

• 1 garlic clove

• 2 big or 3 medium ripe tomatoes

• 130 gram/4,5 oz rice

• 400 ml/13,5 oz stock/broth

• Pepper and salt to taste

Directions

• Finely chop the onion and garlic, and let them simmer in oil.
• Remove the seeds from the tomatoes, chop them up finely (or use a blender) and add them to the pan.
• Cook the tomatoes untill the are mushy. Add the rice and broth to the pan.
• Turn down the heat, cover the pan with a lid, and let it simmer for 15 minutes. Stir now and then.
• If you notice the fluids are absorbed, but the rice not done yet; add a few tablespoons of water. Let it simmer some more and repeat if needed.
• Add some salt and pepper to taste; and enjoy!

Notes

• For this recipe I use a non-stick pan.