Whip up this vibrant, one-pot tomato rice—fluffy grains infused with garlic, spices, and sweet-tart tomatoes. Choose between Indian-style (with curry leaves and ghee) or Mexican-style (with jalapeños and cilantro) for a versatile crowd-pleaser!
Ingredients
Base:
- 1.5 cups basmati rice, rinsed
- 2 tbsp oil or ghee
- 1 onion, diced
- 3 garlic cloves, minced
- 1.5 cups ripe tomatoes, puréed
Indian Version:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 10 curry leaves
- ½ tsp turmeric
Mexican Version:
- 1 jalapeño, diced
- 1 tsp cumin powder
- ¼ cup cilantro, chopped
- 1 lime (juiced)
For Both:
- 2.5 cups water or broth
- Salt to taste
Instructions
1️⃣ Sauté Aromatics:
- Heat oil/ghee. Sauté onion until golden. Add garlic and spices (mustard seeds + cumin for Indian; jalapeño for Mexican). Cook 1 min.
2️⃣ Cook Tomatoes:
- Add tomato purée. Simmer 5 mins until oil separates (Indian) or thickened (Mexican).
3️⃣ Simmer Rice:
- Add rice, water, and salt. Boil, then cover and cook on low for 15 mins. Let rest 5 mins.
4️⃣ Finish:
- Indian: Garnish with curry leaves.
- Mexican: Mix in cilantro and lime juice.
