Rice with tomatoes and onions
8 servings
45 minutes
Rice with tomatoes and onions is a refined dish of Spanish cuisine that embodies the warmth of the Mediterranean. Its roots trace back to traditional village recipes where simplicity of ingredients meets rich flavor. Golden rice simmered in a fragrant puree of ripe tomatoes, onions, and garlic gains a rich hue and depth of taste. The light acidity of the tomatoes harmonizes with the softness of the rice and the intense aroma of garlic. This dish can be served as a standalone meal garnished with fresh herbs or used as a side for meat and fish dishes. An ideal choice for a cozy family dinner or festive gathering, rice with tomatoes and onions is the true taste of Spain on your plate.
1
We pour rice into a medium-sized bowl and rinse until the water is clear. I rinse it about 3-4 times. We drain the water and set the rice aside.
- Long grain rice: 2 glasss
2
We puree tomatoes, onion, and garlic in a food processor. We transfer it to a medium-sized bowl and while we prepare the rice.
- Tomatoes: 3 pieces
- White onion: 1 head
- Garlic: 2 cloves
3
Take a thick-bottomed pot, heat canola oil over medium heat, tightly covered with a lid. Add rice and start cooking, stirring constantly for 5-7 minutes until the rice takes on a nice golden color.
- Canola oil: 3 teaspoons
- Long grain rice: 2 glasss
4
We add tomato and onion puree to the rice, stirring until the mixture turns bright orange, about three minutes. Add salt to taste.
- Tomatoes: 3 pieces
- White onion: 1 head
- Salt: to taste
5
Bring to a boil and simmer on low heat for about 8-10 minutes, until the sauce covers all the rice and we see boiling bubbles. Reduce the heat to the minimum, cover tightly, and let the rice cook for 18-20 minutes until it becomes soft. Remove the pot from the heat and let it cool to room temperature for about 10 minutes. Fluff with a fork and serve. Enjoy your meal!
- Chicken broth: 3 glasss