Easy tomato rice recipe in 20 minutes

The first time I tried making this easy tomato rice recipe, I was convinced it would be a disaster. I’d just moved into my first apartment, and my cooking skills were… let’s say, experimental. I burned the garlic, undercooked the rice, and somehow turned the tomatoes into a weird, chunky paste. But my roommate, bless her, ate it anyway and said, “It’s got potential.” Fast forward a dozen attempts (and a few more fails), and now it’s my go-to weeknight dinner—quick, comforting, and way harder to mess up than I thought.

Recipe Card

Ingredients

• 1 cup long-grain white rice (don’t use short-grain—trust me)
• 2 cups water or broth (broth makes it richer, but water works in a pinch)
• 2 medium tomatoes, diced (or 1 can diced tomatoes if you’re lazy like me)
• 1 small onion, chopped (red or yellow, whatever’s in your fridge)
• 2 cloves garlic, minced (or 1 if you’re garlic-shy)
• 1 tbsp olive oil (or butter, because butter makes everything better)
• 1 tsp cumin (optional but highly recommended)
• Salt and pepper to taste (I always under-salt at first and regret it later)
• Fresh cilantro or parsley for garnish (if you remember)

I once tried using brown rice because “healthier,” and let me tell you—it does NOT cook in 20 minutes. Stick with white rice unless you’ve got time to kill. And the garlic? Yeah, I’ve burned it more times than I’d like to admit. Low heat is your friend here.

Directions

1. Heat the oil in a pot over medium heat. Add onions and cook until soft (about 3 minutes). Don’t walk away—onions go from perfect to burnt real fast.
2. Add garlic and cumin, stir for 30 seconds until fragrant. If it smells amazing, you’re doing it right.
3. Toss in the diced tomatoes and cook for 2 minutes, stirring occasionally. They’ll start to break down—that’s what you want.
4. Add the rice and stir to coat it in the tomato mixture. This step feels fancy but takes 10 seconds.
5. Pour in water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. NO PEEKING. I ruined a batch by lifting the lid too soon.
6. Turn off the heat, let it sit covered for 5 minutes (this is when the magic happens). Fluff with a fork, season, and garnish if you’re feeling fancy.

The first time I made this, I stirred the rice constantly like it was risotto. Big mistake—it turned into mush. Rice needs to be left alone to do its thing. Also, that “let it sit” step? Non-negotiable. I skipped it once and ended up with crunchy rice. Not cute.

This easy tomato rice recipe became my secret weapon during busy weeks. It’s a one-pot wonder, so cleanup’s a breeze, and leftovers taste even better the next day. My kid calls it “red rice” and will actually eat it, which is a parenting win in my book.

If I could change one thing, I’d double the recipe every time. It disappears fast, especially if I add a fried egg on top (game-changer). And yeah, I’ve totally eaten it straight from the pot at midnight. No regrets.

Nutrition Info (per serving)

Honestly, I was surprised how light this is for something so satisfying. To make it healthier, I’ve used less oil or swapped in quinoa (takes longer, though). For gluten-free folks, you’re good—just check your broth labels. And if you’re vegan, skip the butter and you’re golden.

Ingredient Swaps

I once used brown rice thinking I’d be ~*healthy*~—nope, it took forever and tasted like cardboard. Canned tomatoes work great in a pinch, but fresh gives a brighter flavor. And shallots? Yeah, they’re amazing here, but regular onions do the job just fine.

Tips

• Rinse your rice! I skipped this for years and wondered why my rice was sticky. A quick rinse makes all the difference.
• Use a timer for the 15-minute simmer. I’ve gotten distracted and ended up with a burnt bottom more than once.
• Let it rest off the heat. Those 5 minutes are when the rice finishes cooking perfectly. Impatience leads to sadness.

My biggest “aha” moment? Rinsing the rice. I used to think it was a waste of time until I made a batch that clumped together like glue. Now I do it every time—just swish it in a bowl of water until the water runs clear. Takes 30 seconds and saves so much frustration.

FAQ

Can I add protein to this? Absolutely! I’ve tossed in chickpeas, shredded chicken, or even tofu. Just add it when you’re cooking the tomatoes so it soaks up flavor.

Why is my rice still hard? Either you didn’t use enough liquid (stick to the 2:1 ratio) or you peeked too much. Rice needs steam to cook, so keep that lid on!

Can I make this in a rice cooker? Yes, but sauté the onions and tomatoes in a pan first, then transfer everything to the cooker. I tried skipping that step once—tasted bland and sad.

That’s everything I know about making easy tomato rice in 20 minutes! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just order pizza and try again tomorrow.