Low Fat Tomato Rice
Elevate your weeknight dinner routine with this vibrant and wholesome Low Fat Tomato Rice—a streamlined take on comfort food that's as nourishing as it is flavorful. Featuring tender basmati rice simmered in a fragrant blend of fresh tomatoes, aromatic spices like cumin seeds and cinnamon, and a hint of ginger and garlic, this recipe offers rich, satisfying flavors with minimal fat. A dash of red chili powder and optional green chili add just the right amount of heat, while fresh coriander leaves brighten the dish as a finishing touch. Perfect for busy schedules, this healthy recipe comes together in under 35 minutes and pairs beautifully with grilled vegetables, a light salad, or simply on its own for a quick, guilt-free meal. Ideal for those seeking low-calorie, gluten-free comfort food with a hint of spice!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 medium Fresh tomatoes
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 small Green chili (optional)
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves (chopped)
- 1 teaspoon Olive oil
- 1 small Cinnamon stick
- 1 leaf Bay leaf
Instructions
Rinse 1 cup of basmati rice under running water until the water runs clear. Soak the washed rice in water for 15 minutes.
Drain the soaked rice and set it aside.
Finely chop 2 medium tomatoes, 1 medium onion, 2 garlic cloves, and 1 green chili (if using). Grate or finely chop 1 teaspoon of ginger.
Heat 1 teaspoon of olive oil in a large nonstick pan or pot over medium heat.
Add 1 teaspoon of cumin seeds, 1 small cinnamon stick, and 1 bay leaf. Sauté for 30 seconds until fragrant.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the chopped garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes, 0.5 teaspoons of turmeric powder, and 0.5 teaspoons of red chili powder. Cook for 5-7 minutes until the tomatoes break down and form a thick sauce.
Add 1 teaspoon of salt and mix well.
Add the drained basmati rice to the pan. Stir gently to coat the rice with the tomato mixture.
Pour in 2 cups of water and bring the mixture to a boil.
Lower the heat, cover the pan with a lid, and simmer for 15-18 minutes until the rice is fully cooked and the water is absorbed.
Turn off the heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with 2 tablespoons of chopped coriander leaves before serving.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 14.4 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1143 mg | 24% | |
*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.
