Tomato Rice without onion and garlic is tangy, spicy, delicious, satisfying, and filling. This easy-to-make recipe is straightforward and one-pot!
I love this recipe for a quick dinner or as a perfect side dish for a complete meal. Tomato Rice is one of those dishes that you would like to have as a comfort meal. We can serve this rice with curry, plain yogurt, and Raita, or it is excellent as it is.
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Flavorful and Tangy Tomato Rice
You'll love this Tomato Rice, a popular South Indian dish with incredible flavors and the perfect tangy kick from fresh tomatoes!
It's a simple one-pot recipe that comes out perfectly whenever you use the correct water ratio. This straightforward recipe requires minimal prep. Rinse and soak the rice while you chop vegetables and gather ingredients. By the time you're ready to cook, your rice will be perfectly soaked!
This Romato Rice recipe yields fluffy rice with grains that stay nicely separated. However, if you prefer softer, slightly mushier rice, simply add ¼ to ⅓ cup more water than specified.
Tomato Rice is made without onion and garlic, yet it is flavorful, aromatic, and delicious. I have added finely chopped celery and cabbage; however, it’s optional, and you can omit the vegetables or add more chopped vegetables of your choice.
Why You Will Love This Rice Recipe
- Tomato Rice is an easy one-pot recipe with minimal cleanup.
- It is perfectly spicy, tangy, and bursting with flavor.
- The dish is simple to make with pantry staples.
- It is versatile and can be served as a main dish or a side.
- It is perfect for potlucks and gatherings.
Ingredients and Notes
- Rice: I always use Basmati rice for this recipe. We use basmati rice for most of the rice dishes. But you can use any type of rice you prefer. However, I will recommend using long-grain rice for this recipe. If you prefer, you can also use brown rice instead of white rice. And if you decide to use brown rice, you may need to add more water.
- Tomatoes: This is the main ingredient of this recipe. So make sure to use ripe tomatoes to make this rice. I always use plum tomatoes but use the one you prefer or that is available to you.
- Vegetables: I have added chopped cabbage and celery to this rice. The purpose is to add some nutrition and a crunch to Tomato Rice. We can add more veggies to this recipe or exclude them entirely. So if you want to add more veggies, I suggest green peppers, carrots, green beans (everything finely chopped), and green peas. If you do not have celery available, adding only cabbage is also fine.
- Spices: I have used whole spices as well as spice powders. Everything I have used in this recipe is mostly available in our pantry. When using spices, always go with your family's preferences. So you can add more spices or skip one or two from this recipe.
Making Tomato Rice in a Pressure Cooker
We can make this recipe in the pressure cooker. I make this rice in a non-stick pot or a deep pan on the stovetop. The reason is so that I can open the lid of the pan and check if the water is absorbed or not.
But if you like, you can also cook this rice dish in a pressure cooker. So follow the recipe exactly, and after adding water, close the pressure cooker lid and cook up to two whistles. Once the pressure is released, open the cover, fluff the rice with a fork, and serve immediately.
Serving Suggestions
- Tomato Rice is delicious and filling to have as it is. But serving with yogurt or Raita makes it a complete meal. Also, we can serve it with curry.
- Our family favorite is to have Tomato Rice with yogurt or Chhas (Indian Buttermilk). If we have guests for lunch or dinner, Tomato Rice is great to have as a side dish.
Helpful Tips For Tomato Rice
Tomatoes: Use ripe tomatoes, as they add natural sweetness and depth of flavor. I have finely chopped the tomatoes, but you can also crush or grate them. I highly recommend using fresh tomatoes instead of canned ones.
Spice Level: Add or reduce green chili and red chili powder based on your preference.
Rice: For fluffy, non-sticky results, use basmati or long-grain rice. Rinse the rice well before soaking it in cold water for at least 20-30 minutes.
Cooking: Tomato rice on low heat takes approximately 20-25 minutes to cook. After 20 minutes, carefully lift the lid and check if the rice is cooked and the water is absorbed. If the rice is done, turn off the heat. But if the rice is still undercooked and all the water is absorbed, add a little more water and continue cooking.
Using Cooked Rice: This recipe works well with leftover cooked rice. Make the tomato masala as mentioned in the recipe. Once the tomato mixture is thick, add cooked rice and mix gently so the masala coats the rice evenly.
More Rice Recipes
You May Like More No Onion No Garlic Recipes
Tomato Rice (One Pot) / Tomato Rice No Onion No Garlic
Ingredients
- 1 Cup Basmati Rice ((or your choice of long grain rice))
- 4 Tomatoes ((large), finely chopped)
- 1 Cup cabbage (finely chopped)
- ¼ Cup celery (finely chopped)
- 2 teaspoon oil
- 1 Bay leaf
- 1- inch cinnamon stick
- 2 Green Cardamoms whole
- 8-10 Curry leaves
- 1 teaspoon cumin seeds
- 1 tablespoon ginger paste
- 2 teaspoon green chili paste ((or to taste))
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoon red chili powder ((Kashmiri))
- 2 teaspoon Vangi Bhath Masala or Sambar Masala ((Optional))
- ¼ Cup coriander leaves (finely chopped)
- Salt to taste
- 1 & ½ Cups water
Instructions
- Rinse the rice 2-3 times and soak it in 2 cups of water for 15-20 minutes. While the rice is soaking, cut the veggies, and prepare other ingredients. Then drain the rice and set aside.
- In a pot or a deep pan, heat oil and add bay leaf, cinnamon stick, and green cardamoms. Saute for few seconds or until spices are fragrant.
- Add cumin seeds and curry leaves; after they start sizzling, add ginger and chili paste. Saute for a few seconds.
- Add chopped celery and cabbage. Cook it for 2-3 minutes. Now add chopped tomatoes and mix well.
- Now add turmeric powder, cumin powder, coriander powder, chili powder, and Vangi Bhath or Sambar Masala powder (if using). Mix well and let it cook until tomatoes are soft and pulpy. Add chopped coriander leaves and mix.
- Add drained rice to the tomato mixture and add 1 & ½ cups of water. Add salt to taste and mix well.
- Let the mixture come to a boil, and then reduce the heat to low. Cover the pot with a lid and cook the rice for 20-25 minutes or until water is absorbed and rice is cooked.
- Serve the hot Tomato Rice as it is or with yogurt or curry.
Thanks for coming! Let me know what you think.