Tomato Rice

September 28, 2014
7 Ratings
Photo by James Ransom
  • Makes about 3 cups
What You'll Need
  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 1/2 red bell pepper, seeded and diced
  • Salt
  • 1 cup chopped tomatoes (fresh or canned)
  • 1 cup long grain brown rice
  1. Heat the butter in a medium heavy saucepan over low heat. Add the onion and pepper and a large pinch of salt and stir to coat. Cook gently, stirring frequently, until softened, about 5 minutes. (Do not let the vegetables brown -- if necessary, add a splash of water to prevent this.)
  2. Add the tomatoes and another large pinch of salt to the pan and stir to combine. Raise the heat so the mixture bubbles steadily and cook for 5 to 7 minutes, until you have what resembles a thick sauce.
  3. Stir in the rice, 2 1/2 cups cold water and a couple more pinches of salt. Bring to a brisk simmer and cook uncovered for 5 to 8 minutes without stirring, until the liquid on the surface is mostly gone. Stir the rice briefly, cover and turn the heat down as low as it will go. Cook the rice, without removing the lid, for 25 minutes. Turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork and serve.

See what other Food52ers are saying.

  • Kris
  • Kate Runyon
    Kate Runyon
  • Sherry E
    Sherry E
  • Gabriela Hernández Avila
    Gabriela Hernández Avila
  • PG Tipsy
    PG Tipsy

19 Reviews

Sara T. March 14, 2020
Sounds delicious -- and comforting right now when we can all use it. Can this be made without the pepper) swapping in any more shelf-stable veggie? We are not likely to be able to get more fresh produce in the next week or two, but this seems something very close to good quarantine food!
Elizabeth D. March 20, 2019
Can I use white rice instead? If so, does the water or cook time change?
Kris January 28, 2019
Both my husband and I really love this rice dish! I have paired it with pan-fried scallops (yum) or topped it with cheese and served it by itself with a green salad for dinner. Have spiced it up by adding a jalapeno pepper and have also added mushrooms. Thanks for a great recipe.
Jill H. January 6, 2019
My grandfather used to make something oh so close to this he called Risut (pronounced ree-zut) which I interpreted as I became an adult to be a peasant type of risotto (no wine, no constant stirring). It was always homey and delicious -looking forward to trying this;)
Kate R. January 6, 2019
Made this as written last night! Such a gorgeously simple and divine dish! Found a bonus in the fridge and though I usually like to try a recipe the first time totally unaltered, I couldn’t resist...Burrata! I topped each bowl with a glistening ball. My husband and I each cut into it and let the creamy center ooze all into the rice. My goodness...almost too good to be legal.
Sherry E. April 29, 2018
top with grated cheese? dinner!
Gabriela H. March 1, 2017
I really loved this recipe. It went so well with a fish stew I made. Had to adjust it a bit though. I used yellow pepper instead of red, a tablespoon of butter and a tablespoon of avocado oil instead of 2 Tbs of butter. Plus I had to cook it for 35 minutes instead of 25 and add an extra half cup of water .
PG T. August 31, 2015
Great recipe - so homey. I served it with the Pioneer Woman's Chickpea Curry and it was a surprisingly apt pairing. Will make the two together again, and next time, I'm going to add a nice cooling side raita side.
PG T. September 8, 2019
Haven't made your tomato rice in a long time, but I made it again tonight as a way of using up an heirloom tomato that was malingering on my kitchen counter. Why haven't I made your tomato rice in so long? It was absolutely DELICIOUS! Thanks again, Merrill.
Tonya August 9, 2015
This is really delicious. I had a plethora of Lemon Boys from the garden, so I subbed a yellow pepper. I used Brown Jasmine rice and I have to say 25 minutes is not near enough time....more like 40. Otherwise, spot on.
Ruth F. November 22, 2014
Would it be possible to make this recipe in a slow cooker?
sientatealamesa October 18, 2014
I love rise so probably I' ll cook this recipie
Patience S. October 5, 2014
So is this recipe still considered "raw" if you cook it? I'm new to this whole raw eating lifestyle and I just wanted some clarification : ) Regardless, I can't wait to try this!

Thank you!
Merrill S. October 6, 2014
This is not a raw recipe, no -- sorry if there was any confusion!
infinitezest October 4, 2014
I made this last night with short grain brown rice and it was wonderful! I ate it with some pan-seared broccoli and carrots, and today I had it with steamed spinach and 5-minute eggs. This is a great, easy meal for any weeknight! I'm also sure there are endless variations on it. I'd like to try it in a burrito with some beans and greens!
Merrill S. October 6, 2014
I bet this is delicious with a soft-cooked egg! Great idea.
Susan W. October 2, 2014
Yes, this is similar to Diana Kennedy's Mexican rice, but without using a blender. Nicely streamlined and sounds yummy.
Meagan C. October 2, 2014
Really wonderful recipe! This reminds me of something my Nana used to make, called "Spanish Rice." I used half butter, half extra virgin olive oil, a whole red pepper (up from a half) and through in a bay leaf. Can't wait to make this again.
Merrill S. October 6, 2014
Glad you liked it!