Tomato Rice

Tomato Rice // The Speckled Palate

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?”

“Rice.”

“RICE?”

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!

Tomato Rice // The Speckled Palate
Yield: 8 servings

Tomato Rice

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This simple side dish of Tomato Rice pairs perfectly with homemade burritos, fajitas and tacos. It's just barely sweet, slightly sticky and delicious!

Ingredients

  • 1 cup white rice, rinsed
  • 1 ¾ cups water
  • 1 cup cherry tomatoes
  • A pinch of salt

Instructions

  1. 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.
  2. Lower the heat to the lowest setting, cover and cook for an additional 15 minutes.
  3. Stir the rice, breaking up the tomatoes, and serve warm.

Nutrition Information:

Yield:

8

Serving Size:

1 serving

Amount Per Serving: Calories: 29Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g

Nutrition facts are an estimate and not guaranteed to be accurate.

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Tomato Rice // The Speckled Palate

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7 Comments

  1. You just wrote the story of my marriage, too. Me: “potatoes! mashed, buttery, delicious potatoes!” Grant: “RICE RICE RICE ANY KIND OF RICE.”

    He gets his way more often, too. It’s growing on me. This looks delicious and simple and like a husband-pleaser.

  2. My family makes a version of this that we call Red Rice, only we use A LOT of bacon fat in it as well. Sooooo good. I need to learn how to make it.

  3. I’m eating a lot of rice these days because it’s cost effective. (And yes, I do like rice just because too.) But I’m a midwest girl through and through. Give me my potatoes! It’s seriously not uncommon for me to make 4 servings of mashed potatoes and for me to eat it all in one sitting like it’s nothing.

  4. I’m Asian so RICE! Lol. We actually really really love mash as well but because over here, rice is generally the staple, I think our rice : mash consumption ratio is, like, 10 : 0.5. haha. I’m trying to expand our grain intake to basmathi, couscous, quinoa, millet, orzo etc.. But regular jasmine rice is simply cheaper.

  5. Can I say… bread?? I LOVE bread. Bread bread bread. And after bread, definitely potatoes! I do like brown rice, particularly in salads and mostly for the nutty flavour. I’ve never been a fan of white rice though, it just seems so boring in comparison to gorgeously flavoursome potatoes. Oh, potatoes.

    (that said, I like the look of this tomato-ey rice! You might even convert me…) xx

  6. I’m trying to lighten up on all white starches, but oh, how I love white rice with gravy! My Grandmothers both used to put rice on the table at almost every meal. Brown rice is okay, but not as good as hot buttered white rice!
    Your recipe looks fabulous and simple. Great combination.

  7. We have a similar version here, but we also add raising
    It’s one of my childhood favorite dish

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