Tomato Basil Rice Recipe
Quick and easy tomato basil rice recipe ready in 15 minutes. Perfect Mediterranean side dish with fresh herbs and rich tomato flavor!
Print Pin Servings: 4 servings
Calories: 220kcal
Cost: $6
Equipment
- 1 Medium heavy-bottom saucepan with lid Essential for even cooking
- 1 Wooden spoon For stirring without scratching
- 1 Sharp knife For chopping onion and basil
- 1 Measuring cups For accurate rice/liquid ratios
- 1 Rice cooker (optional) Can adapt recipe
- 1 Fine-mesh strainer (optional) For rinsing rice
- 1 Microplane grater (optional) For Parmesan
Ingredients
- 1 cup Long-grain white rice Jasmine or basmati preferred
- 2 cups Chicken broth Use vegetable broth for vegetarian option
- 14.5 oz can Diced tomatoes Drained
- 2 tablespoon Olive oil
- 1 medium Onion Finely diced
- 3 cloves Garlic Minced
- ¼ cup Fresh basil leaves Chopped, plus extra for garnish
- ½ teaspoon Dried oregano
- Salt & black pepper To taste
- ¼ cup Parmesan cheese (optional) Grated
- 1 tablespoon Tomato paste (optional) For deeper flavor
- Red pepper flakes (optional) For heat
Instructions
- Heat olive oil in saucepan over medium heat.
- Add onion; cook 3–4 minutes until soft.
- Stir in garlic; cook 30 sec.
- Add tomato paste; stir 1 min.
- Add rice; stir to coat, toast 2–3 min.
- Season with salt, pepper, oregano.
- Add diced tomatoes; stir.
- Pour in broth; bring to boil.
- Reduce heat, cover, simmer 18–20 min.
- Remove from heat; rest 5 min.
- Fluff with fork; stir in fresh basil.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 220kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Sodium: 420mg | Potassium: 280mg | Fiber: 3g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 2mg