Growing up, I ate mashed potatoes with almost anything — meatloaf, pot roast, chicken. It went well with a variety of dishes, and because of this, it was a go-to side. Not only were mashed potatoes delicious, but they were pretty easy to make and utterly delicious. Which is why I was shocked during the first year of marriage when my husband would ask what we were eating along with our entree.
The conversation normally went something like this:
“What sides are we having?”
“I’m making green beans and mashed potatoes.”
“Mashed potatoes… Really?”
“What else would you want?”
My husband, who was born and raised in Louisiana, grew up eating rice with almost anything — meatloaf, pot roast, chicken, etc. Not surprisingly, he prefers rice to potatoes. After all, he IS the great grandson of a rice farmer. However, his request of rice with almost any dish surprised me several times.
These days, we eat a lot of rice. More rice than potatoes, actually.
And this Tomato Rice is quite delightful when paired with a variety of TexMex dishes — burritos, tacos, fajitas and enchiladas alike!
This simple side dish of Tomato Rice pairs perfectly with homemade burritos, fajitas and tacos. It's just barely sweet, slightly sticky and delicious!
- 1 cup white rice, rinsed
- 1 ¾ cups water
- 1 cup cherry tomatoes
- A pinch of salt
- Pour the rice, water and tomatoes in a medium-sized saucepan and place over high heat. Season with salt, then cover until the water is boiling.
- Lower the heat to the lowest setting, cover and cook for an additional 15 minutes.
- Stir the rice, breaking up the tomatoes, and serve warm.
Serving Size:1 serving
Amount Per Serving: Calories: 29 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 20mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 1g
Are you a rice or potatoes person?