Introduction
Summer is here, and I’m loving the bounty of ripe, juicy tomatoes filling the market stalls. There’s something about their bright red color and tangy-sweet flavor that just feels like sunshine on a plate. Tomatoes are also a rich source of vitamin C, perfect for the hot months ahead. In our family, this Tomato Rice has become a go-to summer meal – it’s essentially *“a tangy tomato based rice dish, spiced up with vegetables and masalas”*. Easy, comforting, and bursting with fresh flavor, it’s a simple one-pot meal that always hits the spot after a day in the sun.
Ingredients
1 cup basmati rice, rinsed and soaked for 15-20 minutes
2 tablespoons oil (vegetable oil or ghee)
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds (optional)
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger, grated or minced
2 green chilies, slit (adjust to taste)
4 ripe tomatoes, chopped (about 2 cups)
1/2 cup green peas (fresh or frozen)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2–1 teaspoon red chili powder (to taste)
Salt, to taste
Pinch of asafoetida (hing) (optional, for extra aroma)
2 cups water (for cooking)
Fresh cilantro (coriander leaves), chopped for garnish
Lemon wedges, to serve
Note: You can also toss in a handful of peanuts or roasted cashews for crunch if you like.
Step-by-Step Preparation
1. Prep the Rice: Drain the soaked rice. In a pan or pot, heat oil over medium heat. Add cumin seeds (and mustard seeds, if using). When they start to sizzle, add the sliced onion and a pinch of salt. Sauté until the onion turns translucent.
2. Aromatics: Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 30 seconds, stirring constantly, until fragrant (be careful not to burn the garlic).
3. Spices & Tomatoes: Add turmeric, coriander powder, red chili powder, and a pinch of asafoetida. Stir quickly, then add the chopped tomatoes. Cook the tomatoes down until they soften and start releasing juice, about 5-7 minutes. Mash them lightly against the pan to create a saucy base.
4. Add Rice & Veggies: Stir in the green peas. Drain the rice and add it to the pan, gently mixing it so each grain is coated with the tomato-spice mixture.
5. Simmer: Pour in 2 cups of water and add salt to taste. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes, or until the rice is tender and has absorbed all the liquid. (If needed, check near the end and add a splash more water if the rice isn’t done.)
6. Rest & Fluff: Turn off the heat and let it sit, covered, for 5 minutes. Then fluff the rice gently with a fork. Finally, stir in chopped cilantro and a squeeze of lemon juice for brightness, and your tangy Tomato Rice is ready!
Tips for Best Results
Quality Rice: Use good-quality basmati or long-grain rice for fluffy, separate grains. Rinse and soak the rice first to remove excess starch.
Cook Tomatoes Well: Let the tomatoes cook down until very soft and saucy before adding rice. This builds flavor and ensures the rice turns a lovely golden-orange color.
Adjust Seasoning: Taste the tomato sauce before adding rice. If it’s too tangy, add a pinch of sugar; if it needs heat, a little extra chili powder.
One-Pot Shortcuts: For even less cleanup, you can prepare everything in one heavy-bottomed pot (like a Dutch oven) instead of a separate pan. Just be careful with timing so nothing sticks.
Make-Ahead: This rice reheats well, so you can make it ahead and gently reheat on the stove or in a microwave, adding a splash of water if it’s dry.
Serving Suggestions
Yogurt Raita: Serve Tomato Rice with a side of cooling cucumber or onion raita. The creamy yogurt (like the onion raita shown above) balances the tangy spice beautifully.
Crunchy Accompaniments: We love it with crisp roasted papad (pappadum) or masala papad for some crunch. A simple salad of sliced cucumbers, tomatoes, and onions tossed with lemon juice is also lovely.
Pickles and Chutneys: Indian pickles (achar) or a sweet mango chutney add another layer of flavor contrast.
Family Favorites: Pair it with grilled paneer or any veggie curry if you want to stretch it into a larger meal.
Why I Love It
There are so many reasons to adore this Tomato Rice. First, it’s so easy and quick – all cooked in one pot with pantry staples and those bounty-market tomatoes. I remember my mom making this on hot summer afternoons; the aroma of tomatoes, cumin and ginger would fill the kitchen. The vibrant orange-red color always felt like a party on the dinner table.
It’s also unexpectedly versatile: we eat it for lunch, pack leftovers for work, or even enjoy it for a light dinner. The tang from the tomatoes gives it a zest that feels like sunshine. Plus, it’s a great way to use up that big bag of summer tomatoes before they spoil! I love how it comforts the soul — each bite reminds me of fun summer days, family gatherings, and the simple joy of good, homestyle cooking.
The Pinch of Masala 