Tomato rice

25 min · Serves 2

A Kubbord recipe

Steps written by Kubbord

What goes in

• 250 grice
• 400 gtomatoes
• 1onion
• 2garlic
• 400 mlstock

How to cook it

1. Finely dice the onion, mince the garlic, and chop the tomatoes into small pieces.
2. Place a medium saucepan over medium heat, add the diced onion, minced garlic, and 2 tablespoons of tap water, and cook for 3 to 4 minutes until the onion is softened and translucent.
3. Add the rice to the saucepan and stir constantly for 1 minute until thoroughly combined with the onion mixture.
4. Pour in the chopped tomatoes and the 400 ml stock, stirring well, and bring the liquid to a simmer over medium-high heat until bubbling gently, about 2 to 3 minutes.
5. Cover the saucepan tightly with a lid, reduce the heat to low, and cook for about 15 minutes until all the liquid has been absorbed and the rice is tender.
6. Remove the saucepan from the heat and let it rest, covered, for 5 minutes before fluffing the rice and serving onto plates.

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