Easy Quick Tomato Basil Rice That Bursts with Fresh Flavor

Ingredients

• 185 g (1 cup)long-grain white rice
• 480 ml (2 cups)vegetable stock
• 30 ml (2 tablespoons)olive oil
• 2 mediumripe tomatoes
• 25 g (1 cup)fresh basil leaves
• 2 clovesgarlic, finely minced
• 5 g (1 teaspoon)salt
• 1 teaspoonfreshly ground black pepper
• 25 g (1/4 cup)grated Parmesan cheese (optional)

Instructions

1. 1

   Toast the rice

   Heat the olive oil in a medium pot and toast the rice until its edges turn translucent. Add the vegetable stock, cover and simmer for 15 minutes, until the grains are fluffy.

2. 2

   Dice the tomatoes

   Meanwhile, dice the ripe tomatoes and keep the pieces and their juices ready to add to the rice.

3. 3

   Cook the garlic

   Warm the olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1 minute, until fragrant but not browned.

4. 4

   Add the tomatoes

   Stir in the diced tomatoes, gently folding them into the rice. Cook for 2 minutes, until heated through and the textures have come together.

5. 5

   Fold in basil

   Take the pan off the heat. Scatter the fresh basil leaves over the rice and fold them in once to retain their fresh aroma.

6. 6

   Season and serve

   Taste and season with salt and pepper. Transfer the rice to a serving dish while still warm.

What is tomato basil rice?

This is a simple rice dish built around tomatoes, garlic and fresh basil, flavours often associated with Italian cooking. The recipe pairs gently cooked rice with fresh ingredients rather than relying on a long-simmered tomato sauce.

Fluffy long-grain rice gives the dish a light, separate-grain texture, while the tomatoes bring juiciness and the basil adds a fresh finish. Parmesan is an optional savoury touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 6g protein, 42g carbs, 10g fat.

Most of the carbohydrates come from the rice, while the olive oil contributes most of the fat. The rice and Parmesan provide some protein, though the dish is not especially protein-rich; serve it with beans, fish or another protein to balance the plate.

Choosing the ingredients

Long-grain rice: its grains tend to stay separate when cooked, making it a good match for a dish that is gently folded rather than stirred into a thick sauce.

Tomatoes and basil: use ripe tomatoes for juicy pieces and add the basil after taking the pan off the heat so its flavour stays fresh.

Vegetable stock: it seasons the rice as it cooks. If your stock is already salty, taste before adding all the measured salt.

Getting fluffy rice

Toasting: warm the rice in the oil until the edges look translucent before adding the stock. This prepares the grains for cooking and gives them a light coating of oil.

Covered simmer: keep the pot covered for the full 15 minutes so the rice cooks in the stock. Once it is done, handle it gently when combining it with the tomatoes.

Keep the garlic fragrant

Garlic: cook it for 1 minute over medium heat, stopping when it smells fragrant rather than waiting for it to brown. Browning can give it a more pronounced, bitter flavour.

Tomatoes: add them after the garlic and cook for 2 minutes, just until they are heated through. The aim is to warm the pieces and bring them together with the rice, not cook them down into a sauce.

Finish with fresh basil

Off the heat: fold in the basil after removing the pan from the hob. One gentle fold distributes the leaves without cooking away their bright aroma.

Seasoning: taste the finished rice before adjusting the salt and pepper, particularly if you used a seasoned stock. Add Parmesan at the table if you want its extra savoury flavour.

Serving ideas

Serve the rice warm as a side with grilled vegetables, fish or chicken, or make it part of a simple meal with beans or a green salad. Its tomato and basil flavours also pair well with other Italian-inspired dishes.

For a more substantial plate, add a protein alongside rather than stirring extra ingredients into the rice, which helps preserve its fluffy texture.

Recipe notes & tips

• Measure the stock before you start so it is ready when the rice has toasted.
• Keep the pot covered while the rice simmers.
• Dice the tomatoes while the rice cooks to make good use of the cooking time.
• Use medium heat for the garlic and take it off the heat as soon as it smells fragrant.
• Fold the basil in gently after cooking to keep its fresh character.
• Taste before adding salt, especially when using a salty vegetable stock.

Variations

• Add peas: fold in cooked peas with the tomatoes for extra colour.
• Make it cheesier: serve with extra grated Parmesan at the table.
• Add chilli: include a little chilli with the garlic for gentle heat.
• Use cherry tomatoes: halve them and cook as directed for juicy pieces.
• Add beans: fold in drained, cooked white beans with the tomatoes for a heartier dish.

Common mistakes to avoid

• Lifting the lid: the covered pot helps the rice cook evenly, so leave it undisturbed for the 15-minute simmer.
• Browning the garlic: it can turn bitter; cook it for 1 minute and remove it from the heat once fragrant.
• Overcooking the tomatoes: cook them for just 2 minutes, until heated through, rather than reducing them into a sauce.
• Stirring roughly: vigorous mixing can break up the cooked grains; fold the ingredients together gently.
• Adding basil too early: heat can dull its fresh aroma, so fold it in after taking the pan off the hob.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry; only reheat it once.

Frequently asked questions