Quick ’30 mins’ Spanish Tomato Rice

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

  • Servings: 4-5
  • Difficulty: simple
  • Print

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 !




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  1. thanks Prachi for this lovely guest post you did for me..

  2. Looks mouthwatering!

  3. Agreed with Sandhya—mouthwatering for sure! The color is gorgeous!

  4. Gorgeous. . I have always tried south Indian style tomato rice. Now this looks super awesome and I bet it would tasted delicious too

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