This is one of my favorite recipes to make, especially during the holidays when I have people over. (Although I did share a Christmas rice recipe a few years ago.)Hence the name “Celebratory Tomato Rice.” It’s quick, easy and delicious, so there’s really no excuse not to make this dish.
You will need…
2-3 ripe tomatoes
3 tablespoons coconut oil (adjust)
1 1/2 tablespoons salt (Split)
1 1/2 teaspoons black pepper (Split)
2 tablespoons tomato concentrate (paste)
1 medium onion (diced)
5-7 cloves of garlic (It was crushed)
2 spring onions (chopped)
1 stalk of celery (chopped)
2 chili peppers (chopped – optional)
1/2 teaspoon roasted cumin (Gira)
3/4 teaspoon smoked paprika
3 cups basmati rice (washed)
4 1/2 cups chicken stock *see below
2 tablespoons parsley
Note! To make this dish vegan/vegetarian, use vegetable broth instead of chicken. If you are making this dish gluten free, please check the full list of ingredients to ensure it meets your gluten free dietary requirements. We recommend you watch the video below, as it explains the recipe in more detail.
Preheat your oven to 425F. Remove stems and cores from your tomatoes and cut them into quarters. Place them skin-side down on a baking tray and sprinkle with oil, half the black pepper and ½ teaspoon salt. Place in the middle rack of the oven and bake, uncovered, for 20-25 minutes. Remove from oven and allow to cool.
Place a wide frying pan on the hob over medium-low heat and add the oil from the baking tray you used, followed by the onion, garlic, celery, remaining black pepper and spring onions. Reduce the heat to low and add the remaining salt and bird’s eye pepper, stirring constantly.
Add the paprika and cumin, stir and continue cooking over low heat.
After 3-4 minutes, add the tomato paste and the juices from the roasted tomatoes. (Watch the video)Stir well to bring out the natural sweetness of the tomato paste.
Remove the skins from roasted tomatoes (destruction) Coarsely chop them before adding to the pan.
Increase heat to medium and simmer for 2 minutes, stirring frequently to prevent the tomatoes’ natural sugars from burning.
Add the washed rice and stir well to ensure that every grain of rice is coated with the delicious tomato base you have created.
Stock is included (The video below explains how to determine how much liquid you need), If you make this vegan or vegetarian, remember not to use chicken stock like I did.Bring to a boil, then reduce heat to low, cover, and simmer until the rice is fluffy and all the water has evaporated. Tip! Adding bay leaves and fresh thyme adds extra flavour.
After 13 minutes, turn off the heat and top with chopped parsley. Put the lid back on And leave it as it is (Turns off the stove) With the same burner used.
Let sit for about 10 minutes, then use a fork to fluff the rice and mix it in. Enjoy as is or as a side dish to other dishes at the dinner table.
