Tomato rice

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


Prep time


Cooking time



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.


  • 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


  • 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!


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