Save to Pinterest A simple, comforting one-pan meal of tender rice simmered with juicy tomatoes, onion, and a hint of garlic—perfect for busy weeknights.
This recipe first came together when I was searching for a quick dinner that felt satisfying but didn't require a mountain of dishes. Every time I make it, the aroma of simmering tomatoes and garlic brings everyone to the kitchen!
Ingredients
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Diced Tomatoes: 1 can (14 oz/400 g) with juices
- Rice: 1 cup (200 g) long-grain white rice, rinsed
- Vegetable Broth or Water: 2 cups (480 ml)
- Salt: 1 tsp (or to taste)
- Black Pepper: 1/2 tsp
- Dried Oregano or Italian Seasoning: 1/2 tsp
- Olive Oil (optional): 2 tbsp
- Fresh Parsley (optional): For garnish
Instructions
- Prepare the Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes, until soft and translucent.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Toast the Rice:
- Stir in rice and toast for 1–2 minutes, until the edges become slightly translucent.
- Combine Ingredients:
- Add diced tomatoes (with juices), vegetable broth, salt, pepper, and oregano. Stir well to combine.
- Simmer:
- Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Let Stand:
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Garnish and Serve:
- Garnish with fresh parsley if desired. Serve hot.
Save to Pinterest My kids always request this meal when school nights are hectic. It is filling and everyone can customize their bowls with favorite toppings like chopped herbs or a drizzle of olive oil.
Serving Suggestions
This tomato-rice skillet pairs perfectly with a simple green salad or roasted vegetables for added color and crunch.
Recipe Variations
Try stirring in canned beans, cooked chickpeas, or swap white rice for brown rice (increase simmer time) for more protein and fiber.
Nutrition Information
Each serving provides about 210 calories, 4 g fat, 40 g carbohydrates, and 4 g protein.
Save to Pinterest For extra comfort, serve this skillet dinner straight from the pan. It's warm, easy, and makes the evening feel special.
Recipe FAQs
- → Can this dish be made spicier?
Yes, add a pinch of red pepper flakes during cooking to introduce a mild heat that complements the savory flavors.
- → Is it possible to use brown rice instead?
Brown rice can be used but requires a longer simmer time—about 10–15 minutes more—and possibly extra broth to achieve the right texture.
- → What protein options can be added?
Stir in cooked chickpeas or canned beans when adding tomatoes to boost protein content while keeping it plant-based.
- → What type of pan works best?
A large skillet with a lid ensures even cooking and absorption of liquids for tender, fluffy rice combined with the vegetables.
- → How can leftovers be stored?
Store cooled portions in an airtight container in the refrigerator for up to 3 days, reheating gently on the stove or microwave.