“Eat you veggies”, “eat more veggies”, “veggies are good for you”. We’ve all heard these lovely phrases at one point or another in our lives. In fact, we’ve all said them too. Yes, you. I know you’ve said this to someone. It’s ok. We’re all friends here. No need to be shy.
The point is that we all know veggies are good for us and we should be eating more of them. “But, how do I accomplish such taunting task?”, you may ask. Look no further. I have exactly what you need: a fabulous, yet simple recipe to make delicious tomato rice. That’s right. Tomato. Rice.
My grandma passed this recipe down to me many years ago and I still make it at least once a week – especially when tomatoes are in season. She made this tomato rice quite often when I was a kid. I think it was her way of hiding vegetables in our food. I guess grannies are simply smart like that.
- 3 tomatoes
- ¼ medium white onion
- 1 clove of garlic, peeled
- 1 ½ tablespoon of oil, preferably canola
- 1 cup white rice, long grain
- 2 ½ cups of vegetable stock
- Salt and pepper, to taste
- Put tomatoes, onion and garlic in blender and blend away until you get a very smooth puree.
- In a large pot, add oil. Once the oil is hot enough, add the rice. Stir constantly until the rice turns light brown and smells nutty.
- Add the tomato puree and the vegetable stock to the rice. Add salt and pepper to taste. Cover with a lid and let it simmer over very low heat for 10-15 minutes. Do not remove that lid!
- Fluff with a fork. Serve hot and enjoy!
- If you don’t like tomato skins like me, you can pass the tomato puree through a strainer to remove them.
- You can add chopped up veggies to this, no problem. Small diced zucchini makes this rice dish look very pretty.
- You can add some of the vegetable stock when pureeing if the blender to make the pureeing process a bit easier.