Tomato Rice

tomato-rice Tomato Rice Baked in Foil

Serving: 2 persons
Prep Time: 45 + 30 minutes
Cooking Time: 20 + 10 minutes


1 cup of long grained, scented rice
2 cups of water
3 dry red chilies
1 tsp of soy sauce
1 bay leaf
2 cloves
1/2-inch stick of cinnamon
1/2-cup grated cheese
Salt to taste

For tomato puree

300 grams of fresh ripe tomatoes
1 onion
2 stalks of celery
2 sweet peppers
Salt and pepper to taste


Tomato puree

Take all the ingredients for the puree except the seasonings and simmer till they become soft. Pass through a sieve. Add salt and pepper to the puree and mix. Pour the mixture in a bottle, firmly screwing the cap. Now process in a bath of boiling water for about 45 minutes. Keep aside for later use.

Tomato Rice

Wash the rice thoroughly and soak it in salted water for 30 minutes. Mount a deep-bottomed frying pan on medium heat. Pour the tomato puree into the pan. Add the water, salt, broken red chilies and soy sauce to the pan and set to a boil. Keep stirring in between to avoid the puree sticking to the bottom of the pan. When it starts boiling add in the drained rice and combine thoroughly. Bring the mixture to a slow boil and then add bay leaf, cloves and stick cinnamon to the rice and combine. Cover with a lid and let simmer on low heat for about 10-15 minutes till all the water has been absorbed.

Adjust seasoning as per taste. Press a grain to check if done. Add the cup of grated cheese, mix well and transfer to a large sheet of aluminum foil. Fold the corners of the foil around the rice to form a packet. Preheat an oven at 200-degree C. Place the packet in the oven and bake for 10 minutes. When done remove from the oven, through away the foil and place in a serving dish. Serve hot with stir-fried veggies or wholesome salad.