Tomato Rice

1 A Rice That Does More Than You’d Expect

Tomato rice is a great accompaniment to fish and meat dishes. I like the Mexican version, Arroz Rojo, which traditionally uses long-grain rice, but my twist on this recipe is to use red rice instead — as well as adding to the colour, it adds a nutty flavour, which I like. If you can’t find red rice, long-grain rice works perfectly well (basmati will work too). One point to note: whilst long-grain rice takes about 20-25minutes in a pan, the red rice will take around 45 minutes, but trust me, it’s well worth it.

It is a lovely accompaniment for grilled meats and fish, especially off the BBQ. I served it recently with spicy mint lamb steaks, alongside a lovely twist on corn on the cob, and a fennel slaw. Add to that a nice bottle of vino, and you have a special summer’s lunch; however, I could eat the rice for a lunch with a green salad, it is that good. A word on the tomatoes: I went for good-quality tinned tomatoes rather than fresh; it’s personal preference. Either works just fine.

Go straight to the recipe

• Spicy Mint Lamb Steaks
• Mexican Corn on the Cob

2 Why You’ll Love This Tomato Rice

This is a rice dish that does far more work than its short ingredient list suggests. The garlic and shallot go in first, so every grain of rice gets a base of flavour before the tomato and stock even arrive, and the red rice brings a nutty bite and a deeper colour that plain white rice simply can’t match.

It’s the kind of side that quietly makes the whole plate feel more considered — bright, warmly spiced, and happy sitting next to almost anything off the grill. If you’ve made a proper effort with your main, this is the rice that won’t let it down.

3 A Note on the Rice

Red rice is a wholegrain rice, so it keeps more of its bran layer than white long grain — that’s where the nutty flavour and deeper colour come from. It takes longer to soften than white rice, so keep an eye on your liquid and give it extra time if the grains still have some bite once the water’s gone.

If you’re using white long grain or basmati instead, start checking for if they soften a few minutes earlier, and you may find you need slightly less water since white rice absorbs liquid faster.

4 Fresh Tomatoes or Tinned?

As mentioned previously, both work well here. Good quality Italian tinned plum tomatoes, blitzed smooth, give you a reliably rich, ready-to-go base all year round — genuinely the more practical option outside of high summer. When British tomatoes are at their best, from around July through September, blending your own ripe fresh tomatoes will give the dish a lighter, fresher edge. Either way, blend until smooth so the sauce coats the rice evenly rather than sitting in chunks.

5 Where This One Started

This rice was one of four dishes that came out of a single order from Wylde Market, the online farmers’ market — the spicy mint lamb steaks it’s served alongside came from the same delivery. It’s a good reminder that a well-stocked market basket can turn into far more than the one recipe you set out to make.

6 What to Serve With Tomato Rice

This tomato rice is built to be a supporting player, so it pairs naturally with:

• Grilled or barbecued lamb, chicken or white fish
• Spicy or well-spiced marinated meats, where the rice cools things down a little
• A simple green salad or slaw alongside, for crunch

It also stands up well on its own with a dollop of soured cream or yoghurt and some chopped coriander, if you fancy it as a light lunch rather than a side.

7 Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of water to loosen it, or in the microwave, making sure it’s piping hot all the way through before serving. As with all cooked rice, cool it quickly after cooking and don’t leave it hanging around at room temperature.

8 Frequently Asked Questions

What is red rice?

Red rice is a wholegrain variety that keeps its outer bran layer, giving it a reddish-brown colour, a firmer bite and a nuttier flavour than white rice. It’s used in various forms across Southeast Asia, the Himalayas and parts of France, and works well in savoury dishes like this one.

Can I use white long grain rice instead of red rice?

Yes — this recipe works perfectly well with white long grain rice, or basmati. You’ll lose some of the nutty flavour and deep colour, but the method and timings are otherwise very similar; just check for doneness earlier. The most readily available alternative to red rice is brown rice; cooking time will be similar.

Is this the same as Mexican Arroz Rojo?

It’s inspired by it rather than a direct copy. Traditional Arroz Rojo typically uses white long-grain rice, and often includes stock, onion and sometimes peas or carrots. This version swaps in nutty red rice and keeps the ingredient list simple.

Can I make this in advance?

Yes. It reheats well, so you can make it a day ahead and warm it through gently before serving. It’s also a good rice to make in slightly larger batches for meal prep.

Do I need to rinse the rice before cooking?

I would always rinse rice but as the rice in this recipe is toasted in the pan before the liquid goes in so not as important.

What can I add to make this a more substantial meal?

Stir through cooked prawns, shredded chicken or black beans towards the end of cooking, or top with a fried egg, to turn this from a side dish into a meal in its own right.

Can I make this vegan?

Yes — the recipe as written contains no animal products, so it’s naturally vegan.

Why has my rice come out mushy?

This usually means too much liquid for the amount of rice, or the heat was too high and the liquid evaporated before the rice had time to cook through evenly. Keep the heat low once you add the water, and use a tight-fitting lid to help the rice steam gently.

Why is my rice still hard after the water has evaporated?

This is common with red rice, which takes longer to soften than white rice. Add a splash more hot water, cover, and give it a further five minutes, checking again before adding more liquid.

Can I cook this in a rice cooker?

Yes. Fry the aromatics and toast the rice in a pan first as described, then transfer everything, including the pureed tomatoes and water, to your rice cooker and cook on the normal setting.

How spicy is this dish?

Not spicy at all as written, as I was serving alongside some spicy dishes — it’s a mellow, tomato-forward rice designed to sit alongside spiced mains rather than compete with them. Add a finely chopped chilli with the garlic and shallot if you’d like some heat in the rice itself; a lot of Mexicans will add a jalapeño chilli.

What herbs work well instead of coriander?

If coriander isn’t for you, flat-leaf parsley or chopped chives both make a good, milder alternative garnish.