Tomato Rice

Bowl of flavorful Tomato Rice garnished with fresh herbs
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Tomato Rice | One Pot Meal

Introduction

Tomato Rice is a delightful one-pot meal that captures the essence of comfort food. With its vibrant colors and rich flavors, it’s not just filling but also incredibly satisfying. This quick and easy recipe brings together the goodness of tomatoes with aromatic spices, making it a perfect dish for family dinners or meal prep. Whether you’re a novice cook or a seasoned chef, this dish promises to impress and satisfy everyone at the table.

Why You’ll Love This Recipe

  • Quick & Easy: A simple cooking process that takes only minutes.
  • Simple Ingredients: Uses common ingredients you probably already have at home.
  • Perfect for Any Occasion: Great for lunch, dinner, or meal prep.
  • Crowd-Pleaser: Packed with flavor, it’s bound to impress your family and friends.
  • Unbelievably Delicious: The combination of spices and tomatoes creates a mouthwatering dish.

This Tomato Rice recipe stands out with its balance of spices, which infuse the rice with so much flavor that every bite feels like a warm hug.

Ingredients Needed

For the base:

  • 1 Tbsp Oil
  • 1 Tbsp Ghee
  • 2 Bay Leaves
  • 1 Inch Cinnamon Stick
  • 2 Green Cardamom Pods
  • 4 Black Peppercorns
  • 2 Cloves
  • 1 Tsp Cumin Seeds
  • 2 Dry Red Chilies
  • 1 Star Anise
  • A Few Curry Leaves

For the mixture:

  • 1 Onion (sliced)
  • 1 Tsp Ginger Garlic Paste
  • ¼ Tsp Turmeric Powder
  • 1 Tsp Kashmiri Chili Powder
  • 1 Tsp Coriander Powder
  • ½ Tsp Cumin Powder
  • ¼ Tsp Garam Masala
  • 2 Tomatoes (chopped)

For the rice:

  • 1 Cup Basmati Rice (soaked for 20 minutes)
  • 2 Green Chilies (slitted)
  • 2 Tbsp Coriander Leaves (finely chopped)
  • 1.25 Cups Water
  • Salt to taste

How to Make Tomato Rice

  1. Prep the Rice: Start by rinsing 1 cup of basmati rice under cold water, then soak it in enough water for 20 minutes.
  2. Heat the Oils: In a pressure cooker, heat 1 tablespoon of oil and 1 tablespoon of ghee over medium heat until hot.
  3. Sauté Whole Spices: Add the whole spices (2 bay leaves, 1 inch cinnamon stick, 2 green cardamom pods, 4 black peppercorns, 2 cloves, 1 teaspoon cumin seeds, 2 dry red chilies, and 1 star anise) to the hot oil. Sauté for about 1-2 minutes until they become aromatic.
  4. Add Curry Leaves and Onion: Toss in a few curry leaves and the sliced onion. Add 1 teaspoon of ginger garlic paste and sauté until the onion turns golden brown, about 3-4 minutes.
  5. Incorporate Dry Spices: Reduce the heat, and then add the dry spices (¼ teaspoon turmeric, 1 teaspoon Kashmiri chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, and ¼ teaspoon garam masala). Mix and sauté for 2 minutes to bloom the spices.
  6. Add Tomatoes: Stir in the chopped tomatoes and cook until they soften and become mushy, around 5 minutes.
  7. Combine with Rice: Carefully add the soaked rice, slitted green chilies, and 2 tablespoons of chopped coriander leaves. Gently mix everything so that the rice is coated with the spice mixture.
  8. Add Water: Pour in 1.25 cups of water and season with salt to taste. Stir well and bring to a simmer.
  9. Pressure Cook: Close the lid of the pressure cooker and cook for 2 whistles on medium-high heat. Then turn off the heat and let the pressure release naturally for 10 minutes.
  10. Fluff and Garnish: Open the pressure cooker and fluff the rice with a fork. Allow it to rest for another 5 minutes before garnishing with more coriander leaves.

How to Serve Tomato Rice

Serve Tomato Rice hot, paired with raita (yogurt sauce), papad (crispy flatbread), or pickle for some extra flavor. You can also enjoy it alone as it is flavorful enough on its own.

How to Store Tomato Rice

To store leftover Tomato Rice, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When you want to reheat, simply warm it on the stove or microwave, adding a splash of water if needed to maintain moisture.

Tips to Make Tomato Rice

  • Make sure to rinse the rice well before soaking to remove excess starch for fluffier grains.
  • Feel free to customize the spices to your liking – add more heat with extra green chilies or some tang with lemon juice.
  • For a vegetarian protein boost, add some cooked chickpeas or diced vegetables.

Variations

  • Vegetable Tomato Rice: Add mixed veggies like peas, carrots, or bell peppers for additional nutrition.
  • Chicken Tomato Rice: Toss in some diced chicken pieces before adding the rice for a meatier version.

Frequently Asked Questions

Can I use brown rice instead of basmati rice?

Yes, but brown rice will require additional water and a longer cooking time. Adjust accordingly.

How do I make this gluten-free?

This recipe is naturally gluten-free as no gluten-containing ingredients are used. Just ensure that your spices are certified gluten-free if you’re sensitive.

Can I freeze Tomato Rice?

Yes, you can freeze it. Just ensure it’s cooled completely before packing it in freezer-safe containers. Thaw it overnight in the fridge before reheating.

In conclusion, Tomato Rice is an easy, flavorful one-pot meal that everyone will love. It’s perfect for days when you want a quick, comforting dish. If you try this recipe, please leave a comment and a star rating! We’d love to hear about any variations you made or your favorite way to serve it. Happy cooking!

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Tomato Rice

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  • Author: chef-ava
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A vibrant one-pot meal featuring fragrant spices and juicy tomatoes, perfect for family dinners or meal prep.

Ingredients

Scale
  • 1 Tbsp Oil
  • 1 Tbsp Ghee
  • 2 Bay Leaves
  • 1 Inch Cinnamon Stick
  • 2 Green Cardamom Pods
  • 4 Black Peppercorns
  • 2 Cloves
  • 1 Tsp Cumin Seeds
  • 2 Dry Red Chilies
  • 1 Star Anise
  • A Few Curry Leaves
  • 1 Onion (sliced)
  • 1 Tsp Ginger Garlic Paste
  • ¼ Tsp Turmeric Powder
  • 1 Tsp Kashmiri Chili Powder
  • 1 Tsp Coriander Powder
  • ½ Tsp Cumin Powder
  • ¼ Tsp Garam Masala
  • 2 Tomatoes (chopped)
  • 1 Cup Basmati Rice (soaked for 20 minutes)
  • 2 Green Chilies (slitted)
  • 2 Tbsp Coriander Leaves (finely chopped)
  • 1.25 Cups Water
  • Salt to taste

Instructions

  1. Rinse the basmati rice under cold water and soak it for 20 minutes.
  2. In a pressure cooker, heat oil and ghee over medium heat until hot.
  3. Add the whole spices and sauté for about 1-2 minutes until aromatic.
  4. Add curry leaves and sliced onion; sauté until golden brown (3-4 minutes).
  5. Reduce heat, add dry spices, and sauté for 2 minutes.
  6. Stir in chopped tomatoes and cook until soft (about 5 minutes).
  7. Carefully add soaked rice, slitted green chilies, and coriander leaves; mix gently.
  8. Pour in water, season with salt, and bring to a simmer.
  9. Close the lid of the pressure cooker and cook for 2 whistles on medium-high heat.
  10. Turn off heat and let pressure release naturally for 10 minutes.
  11. Fluff rice with a fork and let rest for 5 minutes before garnishing with additional coriander leaves.

Notes

Serve hot with raita or papad. Can refrigerate leftovers for up to 3-4 days.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pressure Cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 0mg

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