At one point or another in our lives, we’ve all been told to eat our veggies or to eat more veggies. In fact, there are times when it is us doing the nagging. Yes, I’m talking about you. Yes, you! It’s ok. We’re all friends here. No need to be shy.
The point is that we all know veggies are good for us and we should be eating more of them. “But, how do I accomplish such taunting task?”, you may ask. Look no further. I have exactly what you need: a fabulous, yet simple recipe to make delicious tomato rice. That’s right. Tomato. Rice.
My grandma passed this recipe down to me many years ago but I still make it at least once a week – especially during tomato season. She made this tomato rice quite often when I was a kid too. I think this was her way to hide vegetable in our food. I guess grannies are simply smart like that.
(Good for 4 people or 3 very hungry peeps)
¼ medium white onion
1 clove of garlic, peeled
1 ½ tablespoon of oil, preferably canola
1 cup white rice, long grain
2 ½ cups of chicken or vegetable stock
¾ cup of mixed frozen vegetables
Salt and pepper, to taste
1. Put tomatoes, onion and garlic in blender and blend away until you get a very smooth puree.
2. In a large pot, add the oil. Once the oil is hot enough, add the rice. Stir constantly until the rice turns light brown and smells nutty.
3. Add the tomato puree and the chicken or vegetable stock to the rice. Adjust seasoning. Cover with a lid and let it simmer for 5 minutes.
4. Add mixed veggies. Cover and let it cook for 10 minutes without removing the lid at all.
5. Remove from heat and let it sit covered for another 10 minutes.
6. Fluff with a fork. Serve hot and enjoy.
- If you don’t like tomato skins like me, you can pass the tomato puree through a strainer to remove them.
- You can add fresh veggies to this but frozen works best. That way they don’t end up being overcooked.
- You can add some of the chicken or vegetable stock when pureeing if the blender is not cooperating.
Bon appetit and keep on eating those veggies!