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Tomato Rice
Credit:
Joanna Garcia
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes 6 cups; Serves 6 to 8
Ingredients
Ingredient Checklist
3 tablespoons unsalted butter
2 tablespoons safflower oil
1 teaspoon whole cumin seeds
1/2 teaspoon brown or black mustard seeds
6 curry leaves
Pinch of asafetida
1 medium onion, minced (1 1/3 cups)
3 cloves garlic, minced (4 teaspoons)
1 to 2 Thai bird chiles or 1 long Indian chile, seeded if desired and thinly sliced
Kosher salt
3 medium tomatoes, coarsely chopped (3 cups)
1/4 teaspoon ground turmeric
4 cups Plain Basmati Rice
Coarsely chopped fresh cilantro, for serving
Gallery
Tomato Rice
Credit:
Joanna Garcia
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes 6 cups; Serves 6 to 8
Gallery
Tomato Rice
Credit:
Joanna Garcia
Tomato Rice
Credit:
Joanna Garcia
Tomato Rice
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes 6 cups; Serves 6 to 8
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes 6 cups; Serves 6 to 8
prep: 30 mins
total: 35 mins
prep:
30 mins
total:
35 mins
Yield: Makes 6 cups; Serves 6 to 8
Makes 6 cups; Serves 6 to 8
Ingredients
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons safflower oil
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon brown or black mustard seeds
- 6 curry leaves
- Pinch of asafetida
- 1 medium onion, minced (1 1/3 cups)
- 3 cloves garlic, minced (4 teaspoons)
- 1 to 2 Thai bird chiles or 1 long Indian chile, seeded if desired and thinly sliced
- Kosher salt
- 3 medium tomatoes, coarsely chopped (3 cups)
- 1/4 teaspoon ground turmeric
- 4 cups Plain Basmati Rice
- Coarsely chopped fresh cilantro, for serving
Directions
Melt butter with oil in a large straight-sided skillet over medium-high heat. Add cumin and mustard seeds. When mustard seeds begin to pop (about 30 seconds), add curry leaves (take care, as mixture will splatter) and asafetida. Fry 30 seconds.
Add onion, garlic, chiles, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add tomatoes and turmeric and cook, stirring occasionally, until tomatoes are softened and beginning to caramelize around the edges of the pan, 3 to 5 minutes. Stir in 1/4 cup water and scrape up any browned bits. Add rice and stir to coat. Cover, remove from heat, and let stand 5 minutes. Taste and adjust seasoning with salt if needed. Serve, sprinkled with cilantro.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tomato Rice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tomato Rice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
