Tomato Rice

READY IN: 45mins
Recipe by PetsRus

This is a simple rice dish but very flavorful. I like to use Basmati, but any long grain rice is good. Depending what other dishes I serve it with I sometimes add a chopped chili pepper.

Top Review by Susie D

I used a can of diced tomatoes & the mini chopper to satisfy a young diner's preference for "no chunky tomatoes", but otherwise followed the recipe. The rice has a nice spicy/smoky flavor without being hot. I served it with chicken/veggie kabobs, salad, and melon, but it would be perfect with Indian or even paired with some Tex-Mex dishes. Made in memory of Pet"R"us July 2011.

Ingredients Nutrition


  1. Melt the butter in a large saucepan, you need one with a lid, add the onion, garlic and ginger, fry until the onion is soft but do not brown.
  2. Add the red pepper and fry for another minute.
  3. Stir in the rice, then the tomatoes, salt, cumin, pepper and the water.
  4. Bring to the boil, cover the pan, reduce the heat as low as possible and simmer for 15-20 minutes, until the rice is tender and the liquid absorbed.
  5. Spoon into a serving dish and sprinkle with the garnish.

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