Green and Red Tomato Rice
Brighten up your weeknight dinners with this vibrant and flavorful Green and Red Tomato Rice! This one-pot dish combines the tangy sweetness of chopped green and red tomatoes with fragrant spices like cumin, paprika, and turmeric, creating a beautifully colorful rice dish that's as delicious as it is visually appealing. Cooked in vegetable broth for added depth, the tender long-grain rice absorbs the tomato-infused juices and robust seasoning, making every bite a harmonious blend of bold flavors. Topped with fresh parsley and served with zesty lime wedges, this recipe is perfect as a light vegetarian main or a stunning side dish. Ready in just 45 minutes, this easy-to-make recipe is a must-try for anyone looking to elevate their dinner table with vibrant ingredients and comforting spices.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain rice
- 2 medium green tomatoes, chopped
- 2 medium red tomatoes, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 lime wedges
Instructions
Rinse the long-grain rice under cold water until the water runs clear and set it aside to drain in a sieve.
Heat the olive oil in a medium saucepan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the finely diced onion to the pan and sauté until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the chopped green and red tomatoes to the pan. Cook for 5-6 minutes until they begin to break down and release their juices.
Sprinkle the paprika, ground turmeric, salt, and black pepper over the tomato mixture and stir to combine.
Add the drained rice to the saucepan and stir well to coat the grains in the tomato and spice mixture.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 18-20 minutes or until the rice is tender and the liquid is fully absorbed.
Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam and flavors to meld.
Fluff the rice gently with a fork, and sprinkle the chopped fresh parsley over the top.
Serve warm, garnished with lime wedges for an extra burst of freshness.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 34.8 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
