Tired of plain, boring rice? Let’s transform this humble grain into the star of your dinner table! This Aromatic Tomato Rice Pilaf is a game-changer. It’s fluffy, vibrant, and infused with a beautiful blend of warm spices like ginger, coriander, and cloves. The rich tomato base gives it a gorgeous color and a tangy depth that pairs perfectly with everything from spicy enchiladas to a simple block of pan-fried tofu. It’s the simple, elegant side dish you’ll find yourself making again and again.
Ingredients
• (Serves 8)
• 2 large onions, coarsely chopped
• 3 to 4 cloves garlic, minced
• ¼ cup / 60 ml olive oil
• ½ tsp / 2.5 g ground ginger
• ½ tsp / 2.5 g ground coriander
• ¼ tsp / 1.25 g ground cloves
• ¼ tsp / 1.25 g fresh-ground black pepper
• 2 cups / 400 g long-grain white rice
• 3 cups / 720 ml puréed tomatoes
• 2 tsp / 12 g salt, or to taste
• 1½ cups / 360 ml boiling water
Instructions
1. In a large pot or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions soften and turn a lovely golden brown.
2. Stir in the ground ginger, coriander, cloves, and black pepper. Cook for about 30 seconds until fragrant, then add the dry rice to the pot. Continue to sauté, stirring frequently, for 2-3 minutes until the rice grains become slightly translucent at the edges.
3. Pour in the puréed tomatoes, salt, and boiling water. Give the mixture one good stir to combine everything.
4. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Do not lift the lid during this time.
5. After 25 minutes, turn off the heat and let the rice stand, still covered, for another 5-10 minutes to allow the grains to steam and become perfectly fluffy. All the liquid should be absorbed.
6. Fluff the rice with a fork and serve hot as a delicious side.
Nutritional Information
• Serves: 8
• Calories per serving: Approx. 305 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 7g
• Note: This is an estimate and can vary based on specific used.
Pro Tips
• For extra fluffy rice, rinse the long-grain rice in cold water until the water runs clear before adding it to the pot.
• Don’t be tempted to peek! Keeping the lid on tight during and after cooking is crucial for trapping steam and ensuring perfectly cooked grains.
• For a deeper, more savory flavor, substitute the boiling water with an equal amount of warm vegetable broth.
• Add a bay leaf along with the liquids for an extra layer of aromatic flavor. Just remember to remove it before serving.
FAQ
Q: How can I add more protein to this vegetarian rice dish
A: To transform this into a complete vegetarian meal, stir in a can of rinsed chickpeas, black beans, or kidney beans during the last 5 minutes of simmering. It also pairs wonderfully with a side of pan-fried tofu, tempeh, or a simple lentil dal for a substantial protein boost.
Q: Can I use brown rice instead of white rice
A: Yes, you can substitute brown rice for a whole-grain option. However, brown rice requires more liquid and a longer cooking time. You will likely need to increase the boiling water or vegetable broth to about 2 cups and extend the simmering time to 40-45 minutes, or until the liquid is absorbed and the rice is tender.
Q: How do I store and reheat leftover tomato rice pilaf
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a tablespoon of water over the rice to add moisture, then microwave until hot. Alternatively, you can gently warm it in a covered saucepan over low heat on the stovetop.
Q: Is this tomato rice recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses olive oil and contains no animal-derived ingredients. If you follow the pro tip to substitute water with broth, simply ensure you use a vegetable broth to keep the dish fully plant-based.
