Rice in Tomato Sauce
Transform simple ingredients into a hearty and flavorful dish with this irresistible Rice in Tomato Sauce recipe, perfect for a quick weeknight dinner or a savory side. Featuring tender long-grain white rice simmered in a rich blend of crushed tomatoes, tomato paste, and aromatic herbs like basil and oregano, this dish delivers comfort in every bite. Highlighted by sautéed onion and garlic for depth, and a touch of paprika for a subtle kick, this recipe captures the essence of Mediterranean-inspired cuisine. Ready in just 40 minutes, the rice absorbs the bold flavors of vegetable broth and spices, creating a perfectly balanced, saucy texture. Garnish with fresh parsley for a pop of color and serve it as a stand-alone meal or alongside roasted chicken or grilled vegetables. For those searching for "easy rice recipes," "tomato sauce rice," or "quick dinner ideas," this one is sure to impress.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 14-ounce can crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a medium saucepan, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for another 30 seconds, stirring continuously to avoid burning.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Add the crushed tomatoes, vegetable broth, sugar, dried basil, dried oregano, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, then add the rinsed and drained rice.
Pour in the water and stir to evenly distribute the rice.
Cover the saucepan with a tight-fitting lid, reduce the heat to low, and let the rice cook undisturbed for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Once cooked, remove the pan from heat and let it sit covered for 5 minutes to allow the rice to finish steaming.
Fluff the rice with a fork and garnish with chopped fresh parsley, if desired.
Serve warm as a side dish or enjoy it as a main course with your favorite protein.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3001 mg | 130% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 30.7 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2055 mg | 44% | |
*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.
