Tomato Rice

"This is a very versatile Brazilian side dish. If serving with chicken, use chicken broth, if serving with beef, use beef broth. This isn't spicy, just a nice colorful side dish."
 
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photo by Charlotte J photo by Charlotte J
photo by Charlotte J
photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by Muffin Goddess photo by Muffin Goddess
Ready In:
35mins
Ingredients:
8
Serves:
6
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ingredients

  • 1 cup basmati rice (may use any long grain rice)
  • 12 cup onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons cooking oil
  • 2 cups broth, beef (depends on what you are serving this with) or 2 cups chicken (depends on what you are serving this with)
  • 1 large tomatoes, peeled and chopped
  • 1 teaspoon salt
  • 12 teaspoon black pepper
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directions

  • In a 2 quart saucepan cook the uncooked rice, onion, and garlic in hot oil for 5 to 8 minutes or until the rice is golden and the onion is tender, stirring constantly. Remove from heat.
  • Carefully stir in broth, tomato, salt, and pepper. Return to heat. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until the rice is tender.

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Reviews

  1. 1.9.24 Oh, this was really good! I used a can of fire roasted tomatoes in place of the whole tomato. I used beef broth. This is going on my favorites list. Thanks!
     
    • Review photo by WhatamIgonnaeatnext
  2. This made a nice side dish. I did not peel the tomato but did de-seed it. Made for Please Review My Recipe 2012
     
  3. This was a great, easy side dish for enchiladas but I ended up finding it a bit bland. I added some cilantro and cumin to spice it up and it was perfect! Thanks for the post.
     
  4. Very flavorful! I used Basmati rice and chicken broth (needed the milder flavor since I was serving this with fish). Out of habit, I rinsed the rice until the water ran clear before I fried it. This will be a good switch-up to add to my side dish rotation instead of making Mexican rice all the time. Thanks for posting! Made for the Emerald City Shakers for ZWT7
     
  5. Tasty. I did use white Basmati rice, canola oil and some butter, I actually just used some water and added about 1 1/2 tbs chopped parsley to the onions as I like it in a broth, plum tomatoes seeds squeezed out somewhat, sea salt, freshly ground black pepper, plus the rest of the ingredients. It went real well with recipe#258767, recipe#450478 and a vidalia onion raita. I would make this again. Made for ZWT7 South & Central America for my team, Food.Commandos
     
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