Tomato Rice
Bursting with vibrant flavors, Tomato Rice is a one-pot wonder that effortlessly blends fragrant basmati rice with a spicy tomato base seasoned with mustard seeds, cumin, curry leaves, and fresh cilantro. This South Indian-inspired dish features a harmonious medley of ripe tomatoes, aromatic garlic, ginger, and a hint of green chili for just the right amount of heat. Perfect for busy weeknights, this quick and easy recipe comes together in under an hour, offering a hearty, tangy, and mildly spiced flavor profile that pairs beautifully with raita or a side of crispy papadum. With its comforting texture and zesty finish from a squeeze of lemon juice, Tomato Rice is a delightful vegetarian dish that satisfies both palate and soul.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 3 medium Ripe tomatoes
- 1 medium Onion
- 2 Garlic cloves
- 1 inch piece Ginger
- 1 Green chili
- 2 tablespoons Oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 10 Curry leaves
- 2 tablespoons Coriander leaves (cilantro)
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. Soak the rice in 2 cups of water for 20 minutes, then drain.
Chop the tomatoes into small pieces. Finely chop the onion, garlic, ginger, and green chili.
Heat the oil in a large saucepan over medium heat. Add the mustard seeds and let them crackle, then add the cumin seeds and sauté for a few seconds until aromatic.
Add the chopped onions and sauté until they become translucent. Add the garlic, ginger, and green chili and continue to sauté for another 2 minutes.
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft and oil starts to separate from the mixture.
Add the soaked and drained rice to the tomato mixture, stirring gently to combine.
Pour in 2 cups of water, add the curry leaves, and bring to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice cook until all the water is absorbed and the rice is tender, about 15-20 minutes.
Remove from the heat and let the rice sit, covered, for another 5 minutes. Fluff the rice gently with a fork.
Garnish with chopped coriander leaves and squeeze lemon juice over the rice before serving.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 18.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2434 mg | 52% | |
*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.
