why make this recipe
Tomato Basil Rice is a delightful dish that brings together the freshness of tomatoes and fragrant basil. It’s not only easy to make but also packs a punch of flavors that can elevate any meal. This recipe is perfect for a quick weeknight dinner, a side dish for grilled meats, or as a tasty vegetarian option. Plus, it uses basic ingredients you likely have in your pantry!
how to make Tomato Basil Rice
Ingredients :
- 1 1/2 tbsp olive oil (or butter)
- 2 garlic cloves, finely chopped
- 1/2 brown onion, finely chopped
- 1 1/4 tsp dried basil
- 1 cup (180g) long grain white rice, uncooked
- 1 3/4 cups (435 ml) chicken broth (full salt or Veg broth)
- 2 1/2 tbsp tomato paste
- 3/4 tsp paprika (sweet or normal, not smoked)
- 1 tsp sugar (any)
- 1 sprig of basil with leaves
- 1/3 cup finely chopped basil
Directions :
- Heat oil in a large saucepan over medium heat. Add garlic and onion, and cook until translucent, 2 – 3 minutes. Add dried basil and cook for 20 seconds—don’t let it burn.
- Add the remaining ingredients except chopped basil. Mix until the tomato paste is dissolved.
- Crush the basil sprig in your hand, drop it on the surface, and push it in (leave it on the surface, don’t stir).
- Cover and bring to a simmer, then immediately turn down the heat to medium-low (or low if your stove is strong) and cook for 15 minutes or until the liquid is fully absorbed—tilt the saucepan to check.
- Remove from heat and set aside, covered, for 10 minutes.
- Remove the basil sprig. Fluff with a fork, taste for salt, then leave it to stand for another 5 minutes, uncovered. Stir through fresh chopped basil. Serve immediately.
how to serve Tomato Basil Rice
Tomato Basil Rice can be served on its own as a main dish or as a wonderful side dish. Pair it with grilled chicken, steak, or roasted vegetables for a well-rounded meal. Add a sprinkle of fresh basil on top for an extra touch before serving.
how to store Tomato Basil Rice
If you have leftovers, store Tomato Basil Rice in an airtight container in the fridge. It will last for about 3 to 4 days. To reheat, add a bit of water or broth to prevent it from drying out. You can microwave it or warm it on the stovetop until heated through.
tips to make Tomato Basil Rice
- For more flavor, consider using low-sodium broth instead of regular chicken broth.
- Make sure not to burn the garlic and onion, as this can change the flavor of the dish.
- For extra richness, you can add a tablespoon of Parmesan cheese just before serving.
variation
You can easily customize Tomato Basil Rice by adding vegetables like bell peppers, zucchini, or spinach. For a bit of heat, add some red pepper flakes. If you’re looking for a protein boost, you can stir in cooked chicken, shrimp, or beans.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but brown rice will require a longer cooking time and more liquid. Follow the package instructions for cooking.
2. Is it possible to make this recipe vegan?
Absolutely! Use vegetable broth instead of chicken broth and skip any butter or use a vegan butter substitute.
3. Can I make Tomato Basil Rice ahead of time?
Yes! You can prepare it ahead of time and reheat it when ready to serve. Just store it properly in the fridge.
Tomato Basil Rice
Ingredients
For the base
- 1 1/2 tbsp olive oil (or butter)
- 2 cloves garlic, finely chopped
- 1/2 medium brown onion, finely chopped
- 1 1/4 tsp dried basil
Main ingredients
- 1 cup long grain white rice, uncooked (180g)
- 1 3/4 cups chicken broth or vegetable broth (435 ml)
- 2 1/2 tbsp tomato paste
- 3/4 tsp paprika (sweet or normal, not smoked)
- 1 tsp sugar (any)
- 1 sprig basil with leaves
- 1/3 cup finely chopped basil
Instructions
Preparation
- Heat oil in a large saucepan over medium heat. Add garlic and onion, and cook until translucent, 2 – 3 minutes.
- Add dried basil and cook for 20 seconds—don’t let it burn.
Cooking
- Add the remaining ingredients except chopped basil. Mix until the tomato paste is dissolved.
- Crush the basil sprig in your hand, drop it on the surface, and push it in (leave it on the surface, don’t stir).
- Cover and bring to a simmer, then immediately turn down the heat to medium-low (or low if your stove is strong) and cook for 15 minutes or until the liquid is fully absorbed.
- Remove from heat and set aside, covered, for 10 minutes.
- Remove the basil sprig. Fluff with a fork, taste for salt, then leave it to stand for another 5 minutes, uncovered. Stir through fresh chopped basil. Serve immediately.