Tomatoe Rice
Transform your everyday rice into a vibrant, flavor-packed dish with this irresistible Tomato Rice recipe! Combining tender basmati rice with a medley of fresh tomatoes, aromatic spices, and herbs, this South Indian-inspired dish is both comforting and bold. Sautéed onions, garlic, green chili, and a hint of ginger create a fragrant base, while the addition of turmeric, chili powder, and coriander brings warmth and depth to every bite. A touch of curry leaves and mustard seeds adds authentic, earthy notes, making this dish truly special. Ready in just 35 minutes, this one-pot recipe is perfect for a quick dinner or meal prep, and it's naturally vegetarian and easily customizable. Serve it with raita, papadum, or enjoy it as is for a satisfying and delicious meal!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 3 medium Tomatoes
- 1 medium Onion
- 2 pieces Garlic cloves
- 1 piece Green chili
- 1 inch Ginger
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 8 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in enough water for 15 minutes, then drain and set aside.
Finely chop the tomatoes, onion, garlic, green chili, and ginger. Keep them ready for cooking.
Heat the vegetable oil or ghee in a large pot or pan over medium heat.
Add the mustard seeds and allow them to splutter. Then add the cumin seeds and fry for 30 seconds.
Stir in the curry leaves and sauté briefly until aromatic.
Add the chopped onion, garlic, ginger, and green chili. Sauté until the onion turns translucent.
Mix in the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they are softened and form a thick base.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine with the tomato mixture.
Add the drained rice to the pot and sauté for 2 minutes, ensuring the rice is well-coated with the spice mixture.
Pour in 2 cups of water and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 12-15 minutes or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let the rice rest for 5 minutes with the lid on.
Fluff the rice gently with a fork and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 18.4 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1536 mg | 33% | |
*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.
