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Tomato Rice
Tomato Rice - easy summer side dish with Mediterranean flavors: olive oil, garlic, tomatoes and oregano!
Author: Kitchen Nostalgia
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 Tbsp tomato paste
  • 3 garlic cloves, minced
  • 1 1/2 cup long-grain rice, parboiled
  • 1 cup crushed tomatoes (canned is good)
  • 2 cups chicken broth
  • salt, pepper
  • 1/2 tsp dry oregano / basil / parsley
  • a knob of butter
  • OPTIONAL INGREDIENTS: 5-6 chopped olives, red pepper flakes, Parmesan cheese
  1. Saute onion in olive oil until translucent; add tomato paste and saute for about 2 minutes.
  2. Add remaining ingredients (except butter, red pepper flakes and Parmesan cheese).
  3. PRESSURE COOKER / INSTANT POT METHOD: cook on "Rice" setting for 12 minutes; natural pressure release.
    REGULAR STOVETOP METHOD: cook for about 20 minutes or until rice is cooked through; add more broth or water if necessary.

  4. Add butter and stir.
  5. Serve with grated Parmesan cheese.