As the seasons change and fall approaches, comforting dishes take center stage in our kitchens once again. This Tomato Rice fits perfectly into that cozy theme. It’s rich, flavorful, and deeply satisfying. The aroma of ripe tomatoes, garlic, and cumin fills the air as it simmers, creating instant warmth.
What makes this recipe special is its simple balance of freshness and heartiness. The base is a silky tomato purée made from ripe tomatoes, garlic, and onion. When combined with warm cumin, it gives the rice depth and color. Every grain soaks up that flavor beautifully. Carrots, corn, and peas add brightness and texture, turning this into more than just a side dish.
The process is easy and rewarding. Toasting the rice in oil first brings a nutty aroma and keeps it light. As the rice simmers, it absorbs the tomato and spices, becoming tender and full of flavor. Let it rest for a few minutes before serving to achieve that perfect fluffy texture.
This Tomato Rice works with almost anything. Pair it with grilled meats, roasted vegetables, or serve it on its own as a vegetarian main. It’s wholesome, budget-friendly, and relies on ingredients you likely already have. Every spoonful tastes like comfort and care, making it a dish you’ll return to all season long.
Tomato Rice
Equipment
- Sharp knife
Ingredients
- 1 lb ripe tomatoes quartered (450g)
- 2 garlic cloves
- 1 teaspoon cumin
- ½ white onion diced
- 3 cups vegetable broth 720ml
- 2 cups long grain white rice uncooked (400g)
- 1 cup diced carrot 130g
- ½ cup frozen peas 75g
- ½ cup fresh corn kernels sliced off the cob (75g)
- 1 teaspoon salt
- 3 tablespoons vegetable oil
Instructions
- Place the tomatoes, garlic, onion, cumin, and salt into a blender and blend until smooth.
- Pour into a measuring cup and note the total amount. Then pour vegetable broth into a separate jug so the total quantity of both tomato purée and broth equals four cups.
- Heat the oil in a large saucepan over medium heat. Add the rice, stirring continuously until it turns milky white (about 4 minutes).
- Pour in the tomato purée and cook until the sauce thickens and is mostly absorbed by the rice.
- Add the vegetable broth, corn, carrots, and peas. Bring to a boil, then reduce the heat and cover.
- Cook for about 15 minutes, until most of the liquid is absorbed but the rice isn’t dry.
- If the rice isn’t tender, add a few tablespoons of water and cook for a few more minutes.
- Remove from heat and let stand covered for several minutes. Fluff with a fork before serving.
Notes
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