Pilafs can be kept real simple or made it a grand-fancy affair but they always do the job of bringing food to table in under 30 minutes. Today, i am making a very simple rice dish which needs very few ingredients and 30 minutes and the dish still promises a punch of bold flavors ! Lets make Spanish Tomato Rice.
Ever tried making tomato rice before? Well its really simple yet is flavorful and can really amp up a plain rice dish. Surprisingly enough, my mother never prepared tomato rice at home nor it is usually seen in restaurants in India, so i never had a chance to try that combination. If u haven’t tried it yourself, trust me.. you are missing something delicious ! This Spanish Tomato Rice is everything !
Tomato Rice – First Encounter
Recently, I got a chance to try out spanish tomato rice at a Mexican friend’s place. It so happened that me and my husband were invited for a potluck at my friend’s place and many of dishes people got were of Mexican origin. I got to try some really good vegetarian chili but apart from that the only other dish was vegetarian was “sopa de arroz” or Spanish tomato rice.
A few days ago, a fellow blogger friend Sarika who blogs her amazing Indian cooking at The taste of world , asked me for a guest post on her space. I said Yes without thinking twice and while i thought of many ideas for a recipe, this dish kept resonating ! So, i gave in to my temptations and prepared this dish to share with her readers on her blog. Have a look at my guest post here.
Spanish Tomato Rice
Spanish tomato rice
- long grain rice – 2 cups
- tomatoes, skin removed and pureed- 3 large (approx 1.5 cups )
- water/ vegetable broth- 2.5 cups
- tomato paste – 2 tablespoons
- oil – 2 tablespoons
- butter / vegan butter – 1 tablespoon
- Salt and Black pepper to taste
- garlic, minced – 3-4 cloves
- jalapeno/ green chili, minced – 1 small
- onion, finely chopped – 1 small
- Juice of 1 lime
- handful of fresh coriander, finely chopped
- Wash the rice thoroughly and drain the water.
- Take a thick bottomed pan and add the butter + oil to it. Add in the washed rice and roast on medium flame for a couple of minutes or till the rice starts to get slightly brown.
- Once the rice is roasted, remove and keep aside.
- In the same pan, add the chopped onions and garlic. Saute till the onions are translucent.
- Next, add in the pureed tomatoes, jalapeno and tomato paste. Mix well and cook till the tomatoes are cooked down and the water evaporates (a few minutes)
- Now, add in the toasted rice, water, salt and pepper. Cook on high till the water boil. Once the water boils, reduce the flame and cover the pan with a lid.
- Using a fork, fluff the rice and check if done. Add in lemon juice and gently mix. Garnish with fresh coriander and serve warm.
Now that is a gorgeous hue right there ! Who can say no to something like this? I served it as a side dish to my Chiles Rellenos / stuffed Poblano and it was just the best combination ever !! Try it !