Sunday, May 15, 2011

Tomato and Rice Stew

This is a satisfying meal made with savory blend of rice and tomato.

Serves 2-3

2 tbsp olive oil
1 onion, chopped
1 tbsp minced garlic and ginger
50g long grain white / red rice washed
200g can tomatoes, diced
2 tbsp tomato puree
1 potato diced
1 celery stalk sliced
1 tbsp sugar
1 tbsp chili powder
1 vegetable soup cube
Salt and pepper to taste
Handful of roasted peanuts and coriander leaves for garnishing


Heat oil in a large pan sauté onion, garlic ginger for 2 minutes. Add tomatoes, tomato puree, sugar, chili powder, stock cube, potatoes, celery and rice. Stir occasionally till liquid is absorbed by rice.

Add one bowl of water, close the lid, lower the heat, and cook for 15 minutes till rice is soft.

Turn off heat add salt and pepper to taste. Serve in soup bowls garnish with coriander and roasted peanuts.


  1. What a refreshing dish...I love all of the garlic and ginger here, my favorites :)

  2. Potatoes should be cooked for a while in advance. Cooking the rice and the potatoes together, as it is written in the recipe, doesn't soften the potatoes enough.

  3. Ami's Vegetarian DelicaciesDecember 13, 2011 at 10:25 AM

    Did u dice the potatoes? usually diced potatoes are well cooked during the same time as rice is cooked. But sometimes certain type of rice cooks very fast, may be that could be a reason that your potatoes did not cook well.


Related Posts Plugin for WordPress, Blogger...