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Tomato Rice

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 -8
Author Marina

Ingredients

  • 2 cups raw basmati rice
  • 1 cup chopped onions I used red for more flavor
  • 4 ripe Roma tomatoes-chopped
  • 1 cup fresh cilantro chopped
  • 1 pinch garam masala If you don't have garam masala, take 2 cloves, 2 cardamoms, 1 inch cinnamon, 2 pepper pods and 1 bay leaf. Grind all this till it becomes fine powder
  • Juice from 1 lemon
  • 2 tbsp olive oil
  • Salt-to taste
  • 1 1 /2 cups water
  • 1 tsp turmeric powder Gives the rice a yellow color and additional flavor - optional
  • 1/2 tsp chopped serrano peppers - optional

Instructions

  1. In an open pot, saute the onions in oil, till golden brown
  2. Add the tomatoes (and serrano peppers if you plan on adding the same) and sprinkle a little salt on the same to help it get nice and mushy.
  3. Now add the garam masala (and turmeric powder) to the mix and saute for a few seconds.
  4. Add the basmati rice and mix well.
  5. Pour in the water, lemon juice and add the cilantro leaves.
  6. Stir the mix and to the same add salt to taste.
  7. Now cook the rice on a low flame. (The water will dry up, getting absorbed into the rice grains. In 10 minutes, check the rice. Once all the water is absorbed, move the pot off the burner and leave the rice in the pot, covered with a lid, for an additional 5-10. This allows the rice to cook right through)
  8. Serve hot with a sumptuous curry, a juicy steak off the grill, beans or a side of scrambled eggs.