Red Rice and Tomatoes
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2-4
Enjoy of a bowl of warm, red rice with tomatoes, sprinkled with pistachios and avocado for color. Simplicity at its best, every bite is hearty and earthy.
  • 1 cup of rice of choice (brown, red, or white)
  • 2 ½ cups of water
  • 1 pinch of salt
  • 2 tbsp. olive oil
  • 1 tsp. cumin powder
  • 1 can diced tomatoes
  • ¼ cup shelled pistachios
  • 1 handful of cilantro, optional
  • Pinch of flaky sea salt for serving, optional
  • 1 avocado, drizzled with olive oil and sprinkled with sea salt, optional
  1. Place water, rice, 1 tablespoon of olive oil, and pinch of salt in a pot. Bring to a boil, lower heat to medium and cook until most of the water has been absorbed. Cover pot and cook for 20-30 minutes over low heat.
  2. Adjust cooking time depending on the type of rice you are using (longer, about 30 minutes for brown or red rice, or shorter, 15-20 minutes for white rice). Taste for seasoning and doneness after this time has passed.
  3. If rice is not done, add half a cup of water at a time until and continue to cook over low heat until rice is soft with a little bit of a chew.
  4. Add canned tomatoes and cumin powder into rice pot. Stir, then cook over low heat for another 5-7 minutes.
  5. When ready to serve add remaining tablespoon of olive oil, pistachios, cilantro if using, and a pinch of flaky sea salt. Serve in a bowl with avocado slices.
Recipe by Honest Cooking at