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Tomato rice

by Christina Julia

Tomato rice

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tablespoons corn oil
  • 1⁄2 teaspoon onion seeds
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 1 yellow pepper, seeded and chopped
  • 1 teaspoon grated fresh root ginger
  • 1 garlic clove, crushed
  • 1 teaspoon chilli powder
  • 2 tablespoons chopped fresh coriander leaves
  • 1 potato, diced
  • 11⁄2 teaspoons salt
  • 50g/2oz frozen peas
  • 400g/14oz basmati rice


  • Heat the oil and fry the onion seeds for about 30 seconds. Add the
    onion and fry for about 5 minutes.
  • Add the tomatoes, pepper, ginger, garlic, chilli powder, coriander,
    potato, salt and peas, and stir-fry over a medium heat for a further
    5 minutes. Add the rice and stir-fry for about 1 minute.
  • Pour in 750ml/11⁄4pt water and bring to the boil, then reduce the heat to
    medium. Cover and cook for a further 12–15 minutes. Leave the rice to
    stand for 5 minutes, and serve hot.

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