Tomato rice

🍚 Long-grain rice cooked with tomato, onion and carrot in one pot.

Ingredients

• 300 g dry white long-grain rice
• 300 g chopped tomatoes
• 150 g onion
• 150 g peeled carrots
• 10 g garlic
• 30 ml oil
• 550 ml hot water
• 4 g salt
• 1 g black pepper

Preparation

Rinse rice 2–3 times and drain well for 5 minutes. Slice onion, chop garlic and dice carrots into 1 cm pieces.

Heat oil in a heavy-bottomed pot. Cook onion 5 minutes, garlic 1 minute, then tomatoes 8 minutes, stirring to reduce moisture.

Add carrots, drained rice, hot water, salt and pepper. Stir once, bring to a light boil, cover and cook on very low heat about 18–22 minutes without constant stirring.

Test a grain. If still hard and the bottom is dry, add 30–50 ml hot water and continue a few minutes. Once tender, turn off heat and rest covered 10 minutes.

Fluff gently and divide into 4 portions. Reference: 15 minutes preparation, 40 cooking including aromatics and rice, 10 resting, total 65 minutes.