Tomato Rice

4.79 from 14 votes

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it's sure to liven up any dinner plate!

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Side Dish

Cuisine: Southwest

Total Cost: $2.40 recipe / $0.30 serving

Servings: 1 cup each

Calories: 186kcal

Author: Beth Moncel

Ingredients

2 cloves garlic $0.08
1 yellow onion $0.70
2 Tbsp cooking oil $0.04
1.5 cups long grain white rice* $0.72
1/2 tsp chili powder $0.05
1/4 tsp ground cumin $0.02
1 15oz. can petite diced tomatoes $1.06
1 Tbsp tomato paste $0.09
2 cups vegetable broth $0.26
1/2 tsp salt $0.03

Instructions

Mince the garlic and finely dice the onion. Add the onion, garlic, and cooking oil to a saucepot and sauté over medium heat until the onions are soft and translucent.
Add the rice, chili powder, and cumin to the pot. Continue to stir and cook for a couple of minutes more to toast the rice and spices.
Add the diced tomatoes (with juices), tomato paste, and broth to the pot. Stir to combine and dissolve and spices that are stuck to the bottom.
Place a lid on the pot, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to low (or just above low) to bring the broth down to a gentle simmer.
Let the rice gently simmer for 20 minutes without lifting the lid or stirring. After 20 minutes, remove the pot from the heat, and let the rice rest for five minutes without lifting the lid.
After resting, fluff the rice with a fork to redistribute the tomatoes throughout. Serve hot!

See how we calculate recipe costs here.

Notes

*I only use long-grain white rice when I make this recipe. Brown rice requires more liquid and a longer simmer time (2-3 times longer) than white rice. So, while I'd need to test this with brown rice before offering exact recommendations, it's definitely possible to make this tomato rice with long-grain brown rice.

Nutrition

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