Turkish-Style Tomato Rice
Turkish-Style Tomato Rice
Ingredients
For the Turkish-Style Tomato Rice
- 2 tablespoons oil, such as olive or vegetable oil
- 1 white onion, diced
- 3 garlic, cloves, minced
- 1 red bell pepper, diced
- 1 1/2 cups tomato sauce, or tomato puree
- 2 fresh tomatoes, large, diced
- 1 cup white rice, uncooked, rinsed
- 1 tablespoon butter
- 3 cups water
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat the oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and sauté until it becomes lightly golden and translucent, about 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic and diced red bell pepper to the pan. Sauté for another 2-3 minutes until the bell pepper starts to soften slightly.
⏱️ 3 min
- 3
Pour in the tomato sauce (or puree) and stir well to combine with the sautéed vegetables.
⏱️ 1 min
- 4
Add the diced fresh tomatoes to the pan. Stir, then cover the pan and let it cook for approximately 6 minutes, allowing the tomatoes to soften and release their juices.
⏱️ 6 min
- 5
Add the rinsed white rice and butter to the pan. Stir thoroughly to ensure the rice grains are well coated with the tomato-vegetable mixture and butter.
⏱️ 2 min
- 6
Pour in the water, then season with salt and black pepper. Stir gently to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the pan tightly, and cook for about 10 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy.
⏱️ 10 min
- 7
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork. Serve hot, optionally molding it into a dome shape, and garnish with fresh chopped cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish-Style Tomato Rice
Ingredients
For the Turkish-Style Tomato Rice
- 2 tablespoons oil, such as olive or vegetable oil
- 1 white onion, diced
- 3 garlic, cloves, minced
- 1 red bell pepper, diced
- 1 1/2 cups tomato sauce, or tomato puree
- 2 fresh tomatoes, large, diced
- 1 cup white rice, uncooked, rinsed
- 1 tablespoon butter
- 3 cups water
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat the oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and sauté until it becomes lightly golden and translucent, about 5 minutes.
⏱️ 5 min - 2
Add the minced garlic and diced red bell pepper to the pan. Sauté for another 2-3 minutes until the bell pepper starts to soften slightly.
⏱️ 3 min - 3
Pour in the tomato sauce (or puree) and stir well to combine with the sautéed vegetables.
⏱️ 1 min - 4
Add the diced fresh tomatoes to the pan. Stir, then cover the pan and let it cook for approximately 6 minutes, allowing the tomatoes to soften and release their juices.
⏱️ 6 min - 5
Add the rinsed white rice and butter to the pan. Stir thoroughly to ensure the rice grains are well coated with the tomato-vegetable mixture and butter.
⏱️ 2 min - 6
Pour in the water, then season with salt and black pepper. Stir gently to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the pan tightly, and cook for about 10 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy.
⏱️ 10 min - 7
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork. Serve hot, optionally molding it into a dome shape, and garnish with fresh chopped cilantro.
⏱️ 3 min