Tomato Rice Pilaf Recipe

Name: Tomato Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 1 1/2 cups chopped yellow onions (2 onions); 2 cups white basmati rice; 2 teaspoons sea salt; 4 cups chicken stock, heated; 1/2 teaspoon saffron thread (or turmeric); 1 tablespoon chopped garlic (5 cloves); 1 (28 ounce) can diced tomatoes, drained; 1 teaspoon fresh ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons freshly grated parmesan cheese

Servings: persons

4 tablespoons olive oil, divided
1 1/2 cups chopped yellow onions (2 onions)
2 cups white basmati rice
2 teaspoons sea salt
4 cups chicken stock, heated
1/2 teaspoon saffron thread (or turmeric)
1 tablespoon chopped garlic (5 cloves)
1 (28 ounce) can diced tomatoes, drained
1 teaspoon fresh ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons freshly grated parmesan cheese

1
Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
2
Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
3
Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
4
Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
5
Meanwhile, in a medium saute pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 1 1/2 cups chopped yellow onions (2 onions), 2 cups white basmati rice, 2 teaspoons sea salt, and more.

Yes, Tomato Rice Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Rice Pilaf

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