Savory tomato rice
Recipe type: Side dish
Cuisine: Contemporary
Serves: 4-6
  • 1 tablespoon butter
  • 1 medium onion, coarsely chopped
  • 1 green bell pepper, diced
  • 1 cup long-grain white basmati rice, rinsed and well drained
  • 1 14.5-ounce can diced tomatoes
  • 2 tablespoons tomato ketchup
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1½ teaspoons salt
  • ½ teaspoon sugar
  • 2 tablespoons water
  • 2 tablespoons shredded Parmesan cheese, optional
  1. Heat the butter in a heavy-based saucepan and add the onion and pepper.
  2. Stir over medium-high heat for a couple of minutes.
  3. Lower the temperature to medium, add the rice and stir until lightly browned.
  4. Add the remaining ingredients, excepting the cheese.
  5. Mix well, cover with a lid and simmer over low heat until the liquid has been absorbed and the rice is cooked.
  6. Mix occasionally to prevent burning and add a little more water if necessary (see Notes).
  7. Fluff the rice with a fork and sprinkle with cheese.
The amount of liquid needed will vary according to rice type. // For spicy rice, replace the bell pepper with jalapeno.
Recipe by Cape Point Press at