Tomato Rice with Basil
Savor the comforting flavors of Mediterranean-inspired Tomato Rice with Basil, a vibrant one-pot dish that's perfect for busy weeknights or casual gatherings. This recipe combines fluffy long-grain white rice with a rich tomato base infused with sautéed onions, garlic, and a hint of tomato paste for depth. Fresh basil adds a fragrant touch, while optional red pepper flakes bring a gentle heat. Finished with a sprinkle of parmesan cheese, this crowd-pleaser is as versatile as it is delicious—serve it as a side dish or enjoy it as a satisfying vegetarian main course. Ready in just 35 minutes, this flavorful tomato basil rice recipe is an aromatic and wholesome addition to your meal rotation!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 3 medium, finely chopped or grated tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 10 leaves, torn or chopped fresh basil leaves
- 0.25 cup, grated parmesan cheese (optional)
Instructions
Rinse the rice under cold running water until the water runs clear to remove excess starch. Set aside to drain.
Heat the olive oil in a medium-sized pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the chopped or grated tomatoes and tomato paste to the pot. Stir and cook for 5-6 minutes, or until the tomatoes break down and form a thick sauce.
Season the mixture with salt, black pepper, and optional red pepper flakes for a bit of heat.
Stir in the rinsed and drained rice, ensuring each grain is coated in the tomato mixture.
Pour in the water and mix well. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Cook for 15-18 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid while cooking to prevent steam from escaping.
Once cooked, remove the pot from the heat and let the rice rest for 5 minutes with the lid on.
Gently fluff the rice with a fork and fold in the fresh basil leaves.
Serve warm, optionally topped with grated parmesan cheese for added flavor.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 18.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 871 mg | 67% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1448 mg | 31% | |
*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.
