Tomato rice: a very simple recipe, but a great one to keep in your books. All vegetarians are recommended to eat rice as it hides a lot of proteins. But watch out, not all of them, not the white fluffy one from the supermarket, nor the Uncle Ben’s packaging. The good pick for proteins is: brown rice (which we have to say, is a little bit hard to get used to). This is why I am sharing this recipe of tomato rice, to show you that brown rice can be very good, cheap to make and most importantly: easy to prepare.
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 large cup brown rice
- 400g tomato passata
- 1 large onion
- 3 garlic cloves
- 2 vegetable stock cubes
- olive oil
- fresh parsley
- salt & pepper
- 2 tablespoons white wine (optional)
- grated cheese (optional)
Ingredients
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Instructions
- Start by chopping the onion and the garlic cloves.
- Rinse well the rice under cold running water.
- In a pan, heat 2 cups of water and add the vegetable stock cube. When boiling, add the rice and let it cook for 25 minutes. Check that the water is not completely out and add water if necessary.
- In a skillet, put one tablespoon of olive oil and start cooking the onions. When they are transparent add the chopped garlic. When the onions and the garlic are ready (slightly golden) add 1/2 cups of water and the second vegetable stock cube.
- When the vegetable stock is dissolved, add the tomato passata, the olive oil, season with salt and pepper (and if you want with some dried oregano, thyme).
- Add the rice to the skillet and stir.
- Serve the plates with chopped parsley (and some grated cheese if wanted) and bon appétit!
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