Tomato Rice Recipe
This is a tasty one pot meal perfect for a filling yet lazy breakfast or lunch option.
Servings 4
Calories 367kcal
Ingredients
- 2 cups boiled rice I use leftover rice mostly
- 1 large onion finely chopped
- 2 tsp ginger paste
- 3 green chillies slit
- 4 ripe tomatoes finely chopped or pureed
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tbsp sambar powder or garam masala powder
- 1 tsp. cayenne powder optional
- Chopped cilantro
- Salt to taste
For Tempering
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1 tsp. gram lentils chana or
Instructions
- If you don't have cooked rice, cook rice and keep aside to cool.
- Now take oil in a kadhai and heat it. Add mustard seeds, cumin seeds and gram dal and fry till they all sputter.
- Now add the chopped onions and fry till translucent.
- Add the ginger paste and slit chillies. Mix well and fry for about 3-4 minutes.
- Now add the finely chopped tomatoes or puree.
- Add turmeric powder, coriander powder, chilli powder, sambar powder and salt.
- Cook well till the tomatoes are well cooked and the paste looks darker and releases oil.
- Now turn off the gas and add the cooked rice.
- Mix well so that all the rice is covered with the tomato paste.
- Taste and adjust seasoning especially salt and heat.
- Serve hot with raita or a boiled egg. Delicious to eat.
Notes
You can adjust how many chillies or chilli powder you wish to use depending upon taste.
I prefer to use the local sona masoori rice while making it but you can use basmati as well.
Make sure the rice is not mushy or else your tomato rice will be a mushy mess.
Nutrition
Calories: 367kcal | Carbohydrates: 66g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 565mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1625IU | Vitamin C: 31mg | Calcium: 75mg | Iron: 3mg