If You Only Have Tomatoes and Rice, Learn This DELICIOUS PRACTICAL RECIPE!

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Stuck at home with limited ingredients? Fear not! This simple yet flavorful recipe turns humble tomatoes and rice into a satisfying meal fit for any busy night. With just a few pantry staples and yoghurt (or ayran!) on the side, you’ll have a delicious and nutritious dinner ready in under 30 minutes.

This recipe is a great reminder that delicious meals can be created with simple ingredients. So next time you find yourself with limited options, don’t despair! Get creative and whip up this satisfying tomato and rice dish. Enjoy!


  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium onion, finely chopped (optional)
  • 2 medium tomatoes, roughly chopped
  • 1 medium tomato, thinly sliced (for presentation)
  • 2 cups long-grain white rice, rinsed
  • 3 cups water (room temperature)
  • Salt to taste
  • Freshly ground black pepper (optional)
  • Thyme sprigs or rosemary sprigs (optional, for garnish)
  • Plain yoghurt or ayran (for serving)


  1. Heat the oil and butter in a large pot or Dutch oven over medium heat. You can add the chopped onion at this stage and cook until softened, but it’s not mandatory.
  2. Add the roughly chopped tomatoes. Cook, stirring occasionally, until they soften and release their juices, about 5-7 minutes.
  3. Stir in the rinsed rice and season with salt. Gently toast the rice for a minute or two, stirring constantly.
  4. Pour in the water and bring to a boil. Reduce heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is cooked through and all the water is absorbed.
  5. While the rice is cooking, prepare the garnish. Heat some olive oil in a pan over medium heat. Add the thinly sliced tomato and cook until slightly softened and golden brown, about 2-3 minutes per side. Season with salt and garnish with a sprig of thyme or rosemary if desired.
  6. Once the rice is cooked, fluff it with a fork and transfer it to serving bowls. Top each bowl with a fried tomato slice and enjoy with a dollop of yoghurt or ayran on the side.


  • For a richer flavor, use vegetable broth instead of water.
  • Add other vegetables to the pot with the tomatoes, like chopped bell peppers, carrots, or peas.
  • If you don’t have fresh tomatoes, you can use a 14.5oz can of diced tomatoes (drained).
  • For a spicier twist, add a pinch of red pepper flakes or a chopped chili pepper to the pot while cooking the tomatoes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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