This recipe I am sharing today was our first meal out while camping. We had just driven out of a gray, quaint Portland, and into the coast through a thick rain forest. Our camp was located along Oregon’s Dunes. Having left behind a beautiful drive through some of the most dramatic landscapes of Oregon, we set out to explore the shore for several hours, then start what would become our routine for the next several days: set up camp by assembling our tent then unpacking the sleeping bags, start collecting kindling to build a fire, then, finally setting up “the kitchen” for dinner.
This night’s menu revolved around red rice (new discovery I am in love with), canned tomatoes, pistachios, and avocados. As this was the first dinner, I was uncertain about how long everything would take to cook, and if it would even taste any good. But I knew I had to make it work, as we were both tired and hungry. After some trial and error with our little burner I had a nice pot of rice, water, and salt coming to a simmer on a patch of grass by the fire. Within forty-five minutes we found ourselves devouring a bowl of warm, chewy red rice interlaced with sweet tomatoes and sprinkled with pistachios for color and crunch. Just thinking about this recipe makes me hungry. Simplicity at its best, every bite is hearty and earthy. Delicious!
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Red Rice and Tomatoes
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Hearty red rice simmered with tomatoes and fragrant spices. Topped with crunchy pistachios and creamy avocado for a vibrant, flavorful bowl.
Ingredients
- 1 cups (237 ml) rice of choice (brown, red, or white)
- 2.5 cups (592 ml) water
- 1 pinch salt
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 can diced tomatoes
- 0.25 cups (59 ml) shelled pistachios
- 1 handful cilantro
- Pinch flaky sea salt
- 1 avocado
Instructions
- Place water, rice, 1 tablespoon of olive oil, and a 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. Adjust cooking time depending on the type of rice (longer, about 30 minutes for brown or red rice, or shorter, 15-20 minutes for white rice). Taste for seasoning and doneness.
- If rice is not done, add half a cup of water at a time and continue to cook over low heat until rice is soft with a little bit of a chew.
- Add canned tomatoes and cumin powder to the rice pot. Stir, then cook over low heat for another 5-7 minutes.
- Add the remaining tablespoon of olive oil, pistachios, cilantro (if using), and a pinch of flaky sea salt.
- Serve in a bowl with avocado slices.
Notes
- For a deeper flavor, toast the cumin powder in a dry pan for 1 minute before adding it to the rice.
- If you don’t have pistachios, toasted slivered almonds or pumpkin seeds make a great substitute.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
Frequently Asked Questions
What type of rice works best for red rice and tomatoes?
Long-grain white rice or basmati both work well. The rice absorbs the tomato liquid as it cooks, so avoid parboiled varieties that won’t soak up flavor the same way.
Should I use fresh or canned tomatoes for this dish?
Either works. Canned crushed or diced tomatoes give a consistent result year-round, while fresh ripe tomatoes in summer add a brighter flavor. If using fresh, chop them finely so they break down into the rice.
How do I keep the rice from turning out mushy?
Use the correct liquid ratio and avoid lifting the lid too often while the rice simmers. Once the liquid is absorbed, let the rice rest off the heat for a few minutes before fluffing with a fork.
I am very happy to see this recipe I love in the site. If you are wondering were to buy red rice, I purchased a Lotus Foods brand bag from Whole Foods. But you might be able to find it online or at your local Asian market. Enjoy!