Rice is one of the most widely consumed staple foods in the world. It is also one of the most versatile grains. It cooks easy and even if you mess up the recipe.it tastes great! There are dozens fo types of rice but Basmati rice is my favorite because it has a delicate aroma and fluffy texture. Besides, I make a lot of pulaos and biryanis and for that Basmati rice is the best. Today I am making tomato rice. For this recipe, I am using basmati rice.
In this recipe, rice absorbs the flavors of tomatoes, spices, and peas, creating a wholesome and satisfying dish.
What is Tomato Rice?
Tomato rice is a flavorful one-pot dish made by cooking rice with tomato puree, spices, and onions. The addition of peas and cashews gives it extra texture and taste, making it a well-balanced dish.
You can add any vegetable of your choice. I love adding onions and peas. Their sweetness helps balance the tartness of tomatoes.
Why I Love Making Tomato Rice
I love making tomato rice because it is quick, flavorful, and requires minimal effort. It’s a one-pot dish that is perfect for busy days when I want something comforting yet healthy. The combination of tomatoes, spices, and peas creates a delicious balance of tangy, spicy, and slightly sweet flavors.
Plus, it pairs well with so many sides, from tofu kabobs to yogurt-based dips.
Try my other rice dishes
Rice with Chickpeas ( Chana pulao)
What Is Needed to Make Tomato Rice?
Main Ingredients:
- Basmati Rice – The base of the dish, provides a light and fluffy texture.
- Tomato Puree – Adds a tangy and rich flavor to the rice.
- Onions – Gives depth and sweetness to balance the tangy tomatoes.
- Peas – Adds a pop of color, sweetness, and nutrition.
- Cashews – Provide crunch and richness.
Whole Spices:
- Cumin Seeds – Adds warmth and a nutty flavor.
- Bay Leaf – Infuses a subtle earthy aroma into the dish.
Ground Spices:
- Turmeric – Adds color and mild earthiness.
- Red Chili Powder – Gives heat (optional, adjust to taste).
Other Ingredients:
- Oil – Used for sautéing spices and onions.
- Salt – Enhances flavors.
- Fresh Cilantro – Used for garnish and fresh aroma.
Some Low-Fat Alternatives
- Replace oil with a small amount of vegetable broth to sauté onions and spices.
- Use toasted almonds instead of cashews for a lighter crunch.
- Swap white basmati rice with brown rice for more fiber.
How I Cook My Tomato Rice
I start by rinsing and soaking basmati rice for 30 minutes, which helps make it fluffy when cooked. While the rice soaks, I heat oil in a pan and add cumin seeds, letting them splutter to release their aroma. Then, I sauté sliced onions until they turn soft and golden.
Next, I add the drained rice and stir it gently to toast it slightly. This enhances its nutty flavor. Then, I mix in bay leaf and pour in tomato puree, stirring everything together so the rice absorbs the rich tomato flavor.
I add water, peas, salt, turmeric, and chili powder, stirring to combine. Once it starts boiling, I lower the heat, cover the pot, and let it simmer for about 10-12 minutes until the rice is perfectly cooked. After turning off the heat, I let it sit covered for a few minutes to allow the flavors to meld.
Before serving, I fluff it with a fork and top it with toasted cashews and fresh cilantro. The result is a comforting, fragrant dish that pairs beautifully with tofu kabobs!
Tomato Rice with Peas and Cashews
Equipment
- One Set of measuring cups
- Set of Measuring Spoons
- Cutting Boards and Knives
- Wok or wide pan
Ingredients
- 1 cup basmati rice or any long-grain rice
- 1 cup tomato puree
- 1 cup onions sliced
- 1 cup water
- 1 cup peas fresh or frozen(thawed)
- ¼ cup toasted cashews
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ teaspoon turmeric
- ½ teaspoon red chili powder optional
- 2 tablespoons oil
- 1 teaspoon salt or to taste
- Fresh cilantro for garnish
Instructions
- Rinse the basmati rice thoroughly and soak it for 30 minutes. Drain and set aside.
- Blend Tomatoes. You should have 1 cup tomato puree
- Dry roast cashew halves
- Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter
- . Add onions and fry for a minute or so
- Add the drained rice and sauté for a minute until lightly toasted. Stir in the bay leaf.
- Pour in the tomato puree, mix well, and cook for a minute.
- pour in 1 cup of water, then add the peas, turmeric, chili powder, and salt. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Turn off the heat and let it sit, covered, for 5 minutes. remove the lid and fluff
- Top with toasted cashews and fresh cilantro. Serve warm.
Video
Notes
Reasons to Love Tomato Rice
-It’s a one-pot dish, making cleanup easy.
-Full of flavor with aromatic spices and tangy tomatoes.
-A vegan-friendly meal that doesn’t compromise on taste.
-Nutritious, packed with protein from peas and healthy fats from cashews.
-Versatile – can be eaten on its own or paired with various sides.
Tomato Rice Cooking Tips and Techniques
-Soaking the rice for at least 30 minutes helps achieve a fluffy texture.
-Toasting the rice before adding liquid enhances its flavor.
-Using fresh tomato puree gives a richer taste, but canned works in a pinch.
-Letting the rice sit after cooking ensures even moisture distribution.
-Adjusting spice levels makes it suitable for kids or those sensitive to heat.
Why You Should Try This Tomato Rice Recipe
This tomato rice recipe is an excellent meal option because it’s flavorful, nutritious, and easy to prepare. It’s entirely plant-based, making it a great vegan meal that doesn’t sacrifice taste. The combination of tomatoes, peas, and spices makes it rich in vitamins, fiber, and antioxidants.
The best part is its versatility—you can serve it with tofu kabobs, salads, or even a cooling yogurt dip. If you’re looking for a delicious, comforting dish that’s both simple and wholesome, this tomato rice is the perfect choice!
FAQs About Tomato Rice
Q: Can I make this with brown rice?
A: Yes, but increase the water and cooking time since brown rice takes longer to cook.
Q: I do not eat onions and garlic. Can I still make this dish?
A: Absolutely! You can skip the onions and add a pinch of hing (asafoetida) for extra flavor.
Q: Can I use canned tomatoes instead of fresh tomato puree?
A: Yes, but fresh puree gives a better taste. If using canned, choose unsalted varieties.
Q: How can I make this dish less spicy?
A: Reduce or skip the red chili powder and use mild paprika instead.
Q: Can I make this in an Instant Pot?
A: Yes! Sauté the spices and onions on ‘Sauté’ mode, then add all ingredients and cook on high pressure for 10 minutes.
Q: What can I serve with tomato rice?
A: It pairs well with tofu kabobs, yogurt-based dips, or a fresh cucumber salad.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to prevent dryness.
Q: Can I add other vegetables to this?
A: Yes! Bell peppers, carrots, or spinach make great additions.
