Sugar-Free Tomato Rice
Savor the vibrant flavors of Sugar-Free Tomato Rice, a wholesome twist on a beloved classic that’s perfect for any time of day. This easy-to-make recipe combines fragrant basmati rice with the natural sweetness of fresh tomatoes, aromatic spices like cumin, coriander, and turmeric, and a hint of heat from green chili. Without any added sugar, the dish achieves its rich, tangy taste from pureed tomatoes and a perfectly balanced blend of spices. Each step is carefully designed to create fluffy, flavorful rice infused with a luscious, tomato-based sauce. Garnished with fresh cilantro, this healthy recipe is both visually stunning and packed with nutrients. Ideal for lunch, dinner, or as a side, Sugar-Free Tomato Rice pairs beautifully with grilled vegetables, protein of choice, or a refreshing green salad.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 3 medium Fresh tomatoes
- 2 tablespoons Olive oil
- 1 small Onion
- 2 cloves Garlic
- 1 small Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Salt
- 2 tablespoons Fresh cilantro
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 15 minutes, then drain.
In a blender or food processor, puree the fresh tomatoes until smooth. Set aside.
Finely chop the onion, garlic, and green chili. Set them aside separately.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté until soft and lightly golden, about 4 minutes.
Stir in the garlic and green chili, cooking for another minute until aromatic.
Add the turmeric powder and coriander powder to the skillet, stirring to combine.
Pour in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sauce.
Stir in the drained rice, ensuring it is well coated in the tomato mixture.
Add 2 cups of water to the skillet, along with the salt. Mix well.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the skillet with a tight-fitting lid and cook for 15 minutes without stirring.
Turn off the heat and let the rice sit covered for another 5 minutes to finish steaming.
Fluff the tomato rice gently with a fork and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 15.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1334 mg | 28% | |
*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.
