Tomato Rice Pilaf

Prepared with fresh tomatoes and heart-healthy olive oil instead of butter, this classic pilaf provides a balanced and flavorful plant-based carbohydrate option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 1/3 cups rice (250 g) · 900 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1 small onion, finely chopped (80 g) · 32 kcal in the whole recipe
• 2 medium tomatoes, grated (260 g) · 47 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cups hot water (480 ml)

Method

1. Rinse 1 1/3 cups of rice (250 g) in cold water until clear, then drain thoroughly.

   

2. Heat 2 tbsp olive oil (26 g) in a wide pot over medium heat and sauté 1 small chopped onion (80 g) until translucent.

   

3. Add 1 tbsp tomato paste (17 g) and 2 grated medium tomatoes (260 g), cooking for 2-3 minutes until fragrant.

   

4. Mix in the drained rice, 1 tsp salt, and 1/4 tsp black pepper, stirring gently for 2 minutes.

   

5. Pour in 2 cups of hot water, bring to a boil, then cover and cook on low heat for 12-15 minutes until liquid is absorbed.

   

6. Remove from heat, place a paper towel under the lid, and let rest for 10-15 minutes before fluffing gently.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.