Tomato Infused Rice

This is an easy recipe using tomato sauce and spices to create a beautiful reddish hue in the rice. Grape tomatoes and onions are added for simple veggies.

Ingredients

• 1 Tbsp salted butter

• 1 Tbsp olive oil

• 2 minced garlic cloves

• ¼ cup chopped yellow onion

• ¼ cup grape tomatoes – chopped

• 1 ½ cups uncooked white jasmine rice

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp dried thyme

• 1 ½ cups chicken broth

• 1 cup tomato sauce


Ingredients

• 1 Tbsp salted butter

• 1 Tbsp olive oil

• 2 minced garlic cloves

• ¼ cup chopped yellow onion

• ¼ cup grape tomatoes – chopped

• 1 ½ cups uncooked white jasmine rice

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp dried thyme

• 1 ½ cups chicken broth

• 1 cup tomato sauce

Instructions – Stovetop

Step 1: Heat a pan over medium-high heat with butter and olive oil. Add the garlic, onion, and chopped tomatoes. Cook until the onion turns translucent. Add in the rice, chili powder, cumin, garlic powder, and dried thyme and lightly toast for 1-2 minutes.


Step 2: Add the chicken broth, tomato sauce and stir the ingredients together, scraping the bottom of the pot while you do this. Cover the pot with a lid and turn heat to low (a high setting will burn because of the tomato sauce). Let simmer until all liquid has disappeared – gently scrape the bottom of the pot with a flat silicone or wood spatula, but don’t over-stir the rice as you do this. Once liquid has cooked, remove from heat and let sit for 5-10 minutes covered to steam rice. After that, fluff the rice with a fork and then serve