Tomato Basil Rice
A delightful dish that combines the freshness of tomatoes with fragrant basil, perfect for quick dinners or as a side dish.
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.
Notes
Store leftovers in an airtight container in the fridge for about 3 to 4 days. To reheat, add a bit of water or broth.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 500mgFiber: 1gSugar: 2g
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