Recipe of the day: Tomato rice

Ever wanted to try being a vegetarian for a day?

How about starting with a dish that’s meat-free, made with simple ingredients, and easy to cook?

Discover the magic of our tomato rice recipe. This is a tasty adventure that’s perfect for your vegetarian exploration.

How to make a tomato rice

Ingredients

• 360 g brown or white rice
• 2 tablespoons sunflower or olive oil
• 2 tablespoons unsalted butter
• 1 onion , finely chopped
• 400 g can of chopped tomatoes
• 1 teaspoon paprika , optional
• Sea salt

Method

1. If you are using brown rice and feel organised/are planning this meal in advance, pour 500ml water over it and keep it in the fridge for 4 hours or – even better – overnight. This cuts the cooking time dramatically. If this is a spur-of-the-moment thing, don’t worry, you can still use white rice or unsoaked brown rice.
2. Heat the oil and butter in a pan that you have a lid for (I use a 20cm cast-iron pan). Add the onion and cook over a medium-low heat, stirring from time to time, until it softens and starts becoming golden. About 10 minutes of cooking should get you to where you want to be, no need to caramelise too avidly here.
3. Empty the canned tomatoes into a bowl and weigh them. If you are using white rice, add enough water to the bowl to make its total weight 700g. If you are using brown rice (soaked or unsoaked), add a little more, enough to make it up to 850g. Whisk in the paprika, if using, and a scant 2 teaspoons of salt. Taste the liquid and add a bit more salt if needed.
4. Now, if you used brown rice and soaked it, drain it. Add whatever rice you are using to the buttery onion, toss to coat and then add the tomato mixture. Cover with a lid and bring to a simmer. From the moment the liquid starts simmering (the lid is always on), either soaked brown or unsoaked white rice will be ready in 20–25 minutes, while unsoaked brown rice will take closer to 40–45 minutes. When it’s ready, the liquid will be absorbed and the rice will be soft to the tooth.
5. Another thing that you may discover, especially if you keep your heat a little higher, is that the rice might develop an amazing crispy layer at the bottom, not unlike an Iranian tahdig or Spanish socarrat. Even if you haven’t, but you have leftover tomato rice, turn the page to find out how to get it.

NOW READ: Recipe of the day: Noodle omelette

Tomato rice

Find out what your other self would enjoy if you were a vegetarian for a day, having meals without any meat. Start with this dish.

• Author: Jamie Oliver
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Category: side
• Method: Boil,frying
• Cuisine: Indian, middle east

Ingredients

Scale 1x2x3x

• 360 g brown or white rice
• 2 tablespoons sunflower or olive oil
• 2 tablespoons unsalted butter
• 1 onion , finely chopped
• 400 g can of chopped tomatoes
• 1 teaspoon paprika , optional
• Sea salt

Instructions

1. If you are using brown rice and feel organised/are planning this meal in advance, pour 500ml water over it and keep it in the fridge for 4 hours or – even better – overnight. This cuts the cooking time dramatically. If this is a spur-of-the-moment thing, don’t worry, you can still use white rice or unsoaked brown rice.
2. Heat the oil and butter in a pan that you have a lid for (I use a 20cm cast-iron pan). Add the onion and cook over a medium-low heat, stirring from time to time, until it softens and starts becoming golden. About 10 minutes of cooking should get you to where you want to be, no need to caramelise too avidly here.
3. Empty the canned tomatoes into a bowl and weigh them. If you are using white rice, add enough water to the bowl to make its total weight 700g. If you are using brown rice (soaked or unsoaked), add a little more, enough to make it up to 850g. Whisk in the paprika, if using, and a scant 2 teaspoons of salt. Taste the liquid and add a bit more salt if needed.
4. Now, if you used brown rice and soaked it, drain it. Add whatever rice you are using to the buttery onion, toss to coat and then add the tomato mixture. Cover with a lid and bring to a simmer. From the moment the liquid starts simmering (the lid is always on), either soaked brown or unsoaked white rice will be ready in 20–25 minutes, while unsoaked brown rice will take closer to 40–45 minutes. When it’s ready, the liquid will be absorbed and the rice will be soft to the tooth.
5. Another thing that you may discover, especially if you keep your heat a little higher, is that the rice might develop an amazing crispy layer at the bottom, not unlike an Iranian tahdig or Spanish socarrat. Even if you haven’t, but you have leftover tomato rice, turn the page to find out how to get it.