Hi Guys, I am still here in New York and will be for a few more days enjoying this perfect fall weather and gorging on delicious food. But I still have my head in the kitchen back home and knew I had to tell you about this recipe.
I know that we are now deep into September, right? But I cannot help but share this tomato basil rice recipe, because if you are anything like me then you still have tons of tomatoes in your garden and at the store and haven’t fully and completely eclipsed into pumpkin season yet. Personally, we have more tomatoes in our kitchen than I knew what to do with. Since my girls want to eat rice several nights a week, I was wondering what spin I could put on it with tomatoes that was a little different than usual. I also happen to have the most stubborn and virile basil plant ever alive that has been sitting next to my kitchen sink for the last month regenerating leaves faster than I can use them. So really, the plant made the choice obvious: Tomatoes and Basil are the perfect match together.
The tomatoes and basil combine with onions, garlic and olive oil to really give you the most flavorful rice imaginable. It is the perfect side dish to any type of roasted meat or fish, or honestly I could just eat a heaping bowl full with a green salad and be happy. Plus, I happen to think that the presentation with the brightly colored cherry tomatoes and fresh green basil are pretty great as well. Enjoy!
- 3 tablespoons olive oil
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups long grain white rice
- 4 cups vegetable broth
- 2½ teaspoons kosher salt
- 2 cups cherry tomatoes
- 1 cup loosely packed shredded basil
- In a heavy pan over medium heat add the olive oil and the onions. Saute, stirring often for about 3 minutes and then add the garlic and cook for another minute. Add the rice and the salt and stir to coat the rice with the oil and onions and garlic, frying it for about 2 minutes until the rice starts to get translucent.
- Add the broth and let it come to a simmer. Carefully arrange the cherry tomatoes on the top of the rice and then add a lid to the pan and turn the heat to low. Let the rice cook for 15-20 minutes until the rice is tender. Remove the lid and sprinkle the top with the fresh basil and serve hot.
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This looks so good. I’m looking for recipes fr my new diet, and I think it will work for me 🙂
Thank you for sharing.
The all the fresh flavor combos!
I’m loving the flavor combo in this colorful dish!
I can’t wait to make this dish for my family! All I will need to add is a protein side and dinner is done!
This looks delicious! I’m going to make it with cauliflower rice.
Nice way to serve rice!!
Such an awesome spin on plain rice! Yum!
This looks so light! YUMMY!
Ahhhh, two of my favorite flavors! This rice looks fantastic 🙂
I love this, the perfect meal to use up the last of my tomatoes!
Trying tonight..:)
This was delicious! I omitted the salt and used chicken broth instead of vegetable, since that’s what I had. I’m thrilled to find a recipe to use up all my tomatoes and fresh basil! Thanks for this.