in Recipes

Tomato rice

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Ingredients for 2 servings:

  • 200 g rice
  • 2 tsp broth, instant
  • n. B. water
  • 1 onion(s), finely chopped
  • 2 tbsp tomato paste
  • 1 tomato(s), peeled and diced
  • ½ tsp sambal oelek
  • 2 tbsp oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Ideal side dish to many dishes

Fry the diced onions in a pan with the heated oil until translucent. Then add the rice and fry. Deglaze the dish with water as needed (as much as you would normally use for cooking rice) and add the instant stock. Finish cooking the rice, draining off any excess water. Add the remaining ingredients and mix thoroughly. Tip: To ensure the color isn’t just a feast for the eyes, transfer the tomato rice to a cold, rinsed dish and turn it out onto a plate. A small soufflé dish is perfect for this, but a dessert bowl can also be used for a different purpose. For a color contrast, I like to add one or two fresh basil leaves to each dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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