Tomato and basil rice

Rice with vegetables in a pot, food close up

Pretty much any meal can be upgraded with this delicious rice recipe. Adapt it to your tastes but just make sure that the tomato and basil are the heroes of the rice. We use paste (instead of tinned chopped tomatoes) because it works better to keep the rice fluffy and a combination of dried and fresh basil introduced at the start and added at the end of cooking for optimal flavour profile.

AuthorHungry PandaDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins

INGREDIENTS
 2 rice measuring cups long grain rice
 1 brown onion - finely chopped
 3 cloves garlic - finely chopped
 3 tbsp tomato paste
 500 ml vegetable stock
 1 small red or green pepper
 1 tbsp dried basil and handful of freeh chopped basil)
 1 tsp paprika
 1 tsp sugar
 pinches of salt and pepper to taste
 2 tsp vegetable oil

HOW TO MAKE
1

Put the oil into your rice cooker inner bowl and pressthe SLOW COOK function. Wait untl the oil gets hot.

2

Add garlic and onion then saute until translucent. Then add the dried basil and pepper and stir for 20 seconds so it doesn’t burn.

3

Add theremaining ingredients (except the fresh basil and stock) and mix until the tomato paste is stirred in.

4

Fill with vegetable stock to the WHITE RICE 2 cup level line marked on your bowl. Change the rice
cooker function to WHITE RICE or LONG GRAIN and Close the lid and press START.

5

When cooking is finished open the rice cooker, stir and then leave to rest on KEEP WARM for 10 minutes with the lid closed.

6

Add fresh basil and sitr into the rice.

7

Serve with a parsely garnish and fresh cut cherry tomatoes (optional) if you wish on the side.

Ingredients

INGREDIENTS
 2 rice measuring cups long grain rice
 1 brown onion - finely chopped
 3 cloves garlic - finely chopped
 3 tbsp tomato paste
 500 ml vegetable stock
 1 small red or green pepper
 1 tbsp dried basil and handful of freeh chopped basil)
 1 tsp paprika
 1 tsp sugar
 pinches of salt and pepper to taste
 2 tsp vegetable oil

Directions

HOW TO MAKE
1

Put the oil into your rice cooker inner bowl and pressthe SLOW COOK function. Wait untl the oil gets hot.

2

Add garlic and onion then saute until translucent. Then add the dried basil and pepper and stir for 20 seconds so it doesn’t burn.

3

Add theremaining ingredients (except the fresh basil and stock) and mix until the tomato paste is stirred in.

4

Fill with vegetable stock to the WHITE RICE 2 cup level line marked on your bowl. Change the rice
cooker function to WHITE RICE or LONG GRAIN and Close the lid and press START.

5

When cooking is finished open the rice cooker, stir and then leave to rest on KEEP WARM for 10 minutes with the lid closed.

6

Add fresh basil and sitr into the rice.

7

Serve with a parsely garnish and fresh cut cherry tomatoes (optional) if you wish on the side.

Tomato and basil rice

The sugar helps balance the sourness of the tomatoes. Adjust accordingly.
Have a friend who likes meat? Simply add some chicken to the rice for a
perfect combo. Add some cheese (non vegan) for an extra flavour dimension.

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