Tomato Rice
This Tomato Rice is made with brown rice, fresh tomatoes and warm Mediterranean spices. It's the perfect side dish and I'll show you how to prepare it!
Servings: 8 servings
Ingredients
- 2 cups long-grain brown rice
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- ¼ cup tomato paste
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 2 Roma tomatoes seeded and finely chopped
- 1 teaspoon salt
- 3 cups low-sodium vegetable broth
- ¼ cup cilantro leaves for garnish
Instructions
- Place the rice in a mesh sieve and rinse with cold water while agitating the rice with your hands to release as much starch as possible, until the water runs clear. Set aside.
- Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until softened, 2-3 minutes. Add garlic and cook until fragrant, one minute more. Stir in rinsed rice, tomato paste, cumin, cinnamon, chopped tomatoes, and salt, and cook until well combined, about 2 more minutes.
- Add vegetable stock and bring mixture to a boil. Reduce heat; cover and simmer for 45 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat and allow the rice to steam covered for 5 more minutes. Uncover and fluff with a fork. Sprinkle with fresh cilantro and serve.
Notes
Storage: Place any leftover tomato rice in an airtight container and place it in the fridge. This rice will last up to 4 days.
Nutrition
Calories: 234kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 387mg | Potassium: 331mg | Fiber: 3g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
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