Tomato Rice
Tomato Rice is one of those simple yet deeply satisfying dishes that always hits the spot. The combination of ripe tomatoes, aromatic garlic, and warm cumin creates a base that’s rich, fragrant, and full of flavor.
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
Easily made vegan if using vegan broth.