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Home Rice Recipes

Tomato Basil Rice

By:Nagi
Published:29 Aug '18Updated:13 Nov '20
89 Comments
Recipe v Video v Dozer v

Upgrade your meal with this Tomato Basil Rice! Tastes like a tomato basil pasta – in rice form. Copycat of a popular convenience pack seasoned rice, this is a terrific recipe base that can be adapted with your herbs of choice!

Pile of Tomato Basil Rice in a white bowl garnished with fresh tomato and basil, ready to be served

When you see the ingredients below, you’d be forgiven for thinking this is a pasta sauce recipe. All the usual suspects are present. Olive oil, garlic, onion, dried and fresh basil, tomato {paste}.

Except – we’re using rice instead of pasta.

Just a minor difference…. 😂

Ingredients in Tomato Basil Rice

TOMATO PASTE WORKS BEST!

It’s a straightforward recipe to make, starting off like a pilaf with garlic and onion sautéed in olive oil along with dried basil (just a little sauté really makes the flavour bloom!) before adding rice, broth, tomato paste and some seasonings.

I like to make this Tomato Basil Rice with tomato paste rather than canned tomato or passata / puree because it yields the best result – fluffiest, most evenly cooked rice.

Canned tomato was all round disappointing – both in rice textures, flavour and look. And though you get slightly better tomato flavour using tomato passata / puree, it’s actually quite difficult to ensure all the rice cooks through evenly.

So after a few instances of unevenly cooked rice, I deemed it “too risky” and defaulted back to tomato paste which works every time. 🙂

Preparation steps for How to make Tomato Basil Rice

BASIL BASIL, BASIL!

Basil is actually quite a delicate herb and a rather fussy one at that – it doesn’t like to be cooked (loss of flavour, turns black, limp and sad) so to get good basil flavour into anything it needs to be used fresh.

So to make a Tomato Basil Rice that actually does taste of basil, I get it in there 3 ways:

  1. Dried Basil sautéed with the onion and garlic;

  2. A generous sprig of basil cooked with the rice; and

  3. A good hit of fresh basil right at the end just before serving.

Crispy Garlic Chicken Thighs with Tomato Basil Rice in a black dish, ready to be eaten

GOES WITH (almost) ANYTHING!

I probably wouldn’t serve this Tomato Basil Rice with Asian food because basil isn’t really a flavour associated with Asian cuisine. But having said that, if the basil is left out or substituted with chives or green onions, it would be terrific with loads of Asian foods. Various forms of tomato rice is big in Asia!

Other than that, I think it’s the sort of side that will go with almost anything. In addition to which, you should totally feel free to switch the basil with whatever herb you want – just adjust the quantity to taste depending on how strong the flavour of the herb with. – Nagi x

PS In case you’re stuck for ideas:

This will go great with….

Crispy Garlic Chicken Thighs (above) |  Honey Garlic Chicken  | Crispy Fish with Lemon Butter Sauce |  Baked Fish with Lemon Cream Sauce | Garlic Prawns / Shrimp |  Rissoles, | Salmon Cakes (or use tuna!)

 

Close up of Tomato Basil Rice in a white bowl, ready to be served


WATCH HOW TO MAKE IT

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Close up of Tomato Basil Rice in a white bowl, ready to be served

Tomato Basil Rice

Author: Nagi
Prep: 7 minutes mins
Cook: 15 minutes mins
Total: 22 minutes mins
Side
Italian-esque
4.84 from 25 votes
Servings4
Tap or hover to scale
Print
  • 63
Recipe video above. This is a copycat of the Tomato Basil Rice convenience packs sold at supermarkets. It's a seasoned rice flavoured enough that you can eat it plain. Ideal served on the side of many mains! Makes 3 cups of cooked rice.

Ingredients

  • 1 1/2 tbsp olive oil (or butter)
  • 2 garlic cloves , finely chopped
  • 1/2 brown onion , finely chopped
  • 1 1/4 tsp dried basil
  • 1 cup (180g) long grain white rice , uncooked (Note 1)
  • 1 3/4 cups (435 ml) chicken broth , full salt (or Veg broth)
  • 2 1/2 tbsp tomato paste
  • 3/4 tsp paprika , sweet or normal (not smoked)
  • 1 tsp sugar (any)
  • 1 sprig of basil with leaves
  • 1/3 cup finely chopped basil

Instructions

  • Heat oil in a large saucepan over medium heat. Add garlic and onion, cook until translucent, 2 - 3 minutes. Add basil and cook for 20 seconds - don't let it burn.
  • Add remaining ingredients except basil. Mix until tomato paste is dissolved. 
  • Crush basil sprig in hand, drop on surface then push in (leave on surface, don't stir).
  • Cover and bring to simmer, then immediately turn down heat to medium low (or low if stove is strong) and cook for 15 minutes or until liquid is fully absorbed - tilt saucepan to check. 
  • Remove from heat and set aside, covered, for 10 minutes.
  • Remove basil sprig. Fluff with fork, taste for salt. Then leave to stand for another 5 minutes, uncovered. Stir through fresh basil. Serve immediately.

Recipe Notes:

1. Rice - Long grain white rice yields the fluffiest result for this recipe. Other long grain rices - basmati and Jasmin - will also work fine but the rice will have a subtle aroma of the respective rices and both well very well with this recipe, especially basmati!
Medium grain white rice is the next best, followed by short grain rice. For brown rice, cook on low for around 40 minutes.
This recipe is not suited to paella, risotto or minute rice.
2. GENERAL RECIPE NOTES:
- A small amount of tomato paste yields the fluffiest rice (compared to canned tomato, passata, puree etc)
- Sugar takes the edge off tomato paste which is a bit sour
- Basil goes black when heated. So the purpose of cooling the rice before adding fresh basil is to reduce this problem and get max basil flavour.
- Use this recipe as a base for any herb you want. Just switch out the dried and fresh basil. Be mindful of herb strength - eg rosemary is very strong. 
3. STORAGE - Keeps great in the fridge but benefits greatly from the addition of some fresh basil.
4. Nutrition per serving.
Nutrition Facts
Tomato Basil Rice
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 232mg10%
Potassium 315mg9%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 390IU8%
Vitamin C 9.8mg12%
Calcium 32mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 245cal (12%)Carbohydrates: 43g (14%)Protein: 4g (8%)Fat: 5g (8%)Sodium: 232mg (10%)Potassium: 315mg (9%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 390IU (8%)Vitamin C: 9.8mg (12%)Calcium: 32mg (3%)Iron: 1.6mg (9%)
Keywords: Tomato Rice
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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89 Comments

  1. Isabel says

    July 2, 2023 at 8:32 am

    Another great recipe. Thank you. Great rice

    Reply
  2. Zainab says

    November 30, 2022 at 8:58 am

    5 stars
    it was BANGING omg tysm for this recipe – i’m a student so i’m on a budget and didn’t have too many ingredients at home but this was a 10/10

    Reply
  3. Tina says

    July 16, 2022 at 9:31 pm

    4 stars
    Nagi, I did need to tweak it with a bit more water but I am sure it will get better with practice especially the timing. 😊 Thanks for another winner to add to my list of favourites 🤩

    Reply
  4. MARY TOGNAZZINI says

    April 13, 2022 at 1:07 am

    DOZER, I DO THE SAME OVER HER RECIPES.

    Reply
  5. Joseph says

    August 21, 2021 at 12:19 am

    5 stars
    Great flavor but. we dats me always cook onions first add paste and garlic at same time stirring Witt a wood spoon till that paste breaks down that way ya can’t let that garlic turn brown by mistake it really changes every thing as it turns color I don’t want a toasty garlic flavor to intense got 6 bushy Basil plants you can hang tied on a string or Mom always froze it in a clean ricotta container crushed paper towel whole leaf and stem. paper towel next day picking repeat yes it turns black but when inda sauce who cares can’t see it using canned whole tomato just throw in blender Witt garlic and tomatoes. den add to simmering pasta and onion. YUMMY

    Reply
    • Joseph says

      August 23, 2021 at 3:06 am

      5 stars
      yikes dats simmering paste not pasta. ” Good Eating “

      Reply
  6. Sandra Ringger says

    March 19, 2021 at 1:58 am

    Love your cooking videos You take the guess work out

    Reply
    • Nagi says

      March 19, 2021 at 6:29 pm

      Thanks so much Sandra!! 🥰 N x

      Reply
  7. Ana says

    January 29, 2021 at 10:25 am

    5 stars
    Really delicious. I added crumbled ground beef and a splash or two of fish sauce to the cooking liquid. It really brought it to the next level.

    Reply
  8. shaik esmail says

    December 28, 2020 at 6:51 pm

    would this be too overpowering to serve with your christmas baked salmon? i think that the flavour combination could work well but i am not sure how subtle the basil flavour is in this recipe

    Reply
  9. Johara says

    January 2, 2020 at 6:31 pm

    Hi Nagi,

    Happy New Year!!
    I love this recipe and decided to make it for New Year’s Eve.
    I used the serving slide to Change to 3 cups of uncooked rice. I was really surprised that it said I needed 5.25 cups of stock. Of course I did not use that much or else I would have ended up with really mushy rice or a risotto. 😊 just wondering how accurate is the serving slide?
    Cheers

    Reply
    • Thao says

      April 17, 2020 at 10:26 pm

      Can I cook it in rice cooker?

      Reply
    • Nagi says

      January 3, 2020 at 12:31 pm

      Hi Johara, yes that’s the correct amount of stock for that much rice 🙂

      Reply
      • Johara says

        January 3, 2020 at 2:34 pm

        Thanks Nagi, but I put much less and it was still a bit too mushy for my liking. I guess I can’t take my middle eastern heritage out of me. 🤔 But I do love the flavors and will definitely be doing it many more time.

        Reply
  10. Liv says

    December 1, 2019 at 5:13 am

    4 stars
    Made this in the pressure cooker with raw rice. Changed it a bit, no prawns. Added frozen veggies at the end. Used option 3. Turned out lovely with your Thai wings. Thanks heaps!

    Reply
    • Nagi says

      December 1, 2019 at 6:23 am

      Sounds great Liv!

      Reply
  11. Liv says

    December 1, 2019 at 5:13 am

    4 stars
    Made this in the pressure cooker. Changed it a bit, no prawns. Added frozen veggies at the end. Used option 3. Turned out lovely with your Thai wings. Thanks heaps!

    Reply
  12. Barbara says

    August 29, 2019 at 12:16 am

    Nagi, you are amazing with your truly wonderful recipes.
    You lift my day sky high with your recipes ideas.
    I want to cook them all, and I have to choose between them, which is very difficult. They are so appetizing.
    THANK. YOU

    Reply
    • Nagi says

      August 29, 2019 at 6:19 pm

      Aww shucks!!! Thanks Barbara ❤️

      Reply
  13. Rachael says

    August 29, 2019 at 12:09 am

    5 stars
    love this! I usually cook it with fish as a side dish — one note– be careful with the sugar- last time I didn’t measure and added too much that made it too sweet which took away from the flavor of the rice…

    Reply
    • Nagi says

      August 29, 2019 at 6:20 pm

      Hi Rachel, a great side with fish (or anything really) – I’m so glad you love it!

      Reply
  14. Samina says

    July 31, 2019 at 8:16 pm

    Another winner Nagi! This was delicious. Please keep the rice dishes coming – rice is my favourite food and I’ve loved experimenting with all your flavoured rice dishes!

    Reply
    • Nagi says

      August 1, 2019 at 3:39 pm

      Oh I’m so glad you loved it Samina!!

      Reply
  15. Paula says

    October 20, 2018 at 4:54 pm

    5 stars
    Hi Nagi my mum used to make something very similar hers was just tomato rice. She passed without me getting the recipe, this is so damn close and brought back so many memories. I love your style of cooking even down to the notes and videos. I am so glad I found you! Thank you.

    Reply
  16. Paramis says

    October 17, 2018 at 6:59 pm

    Hello Nagi, I tried this tomato basil rice for dinner and I paired it with pan-fried salmon. it was a huge hit with my family. could I cook this in rice cooker? thanks again for a wonderful and easy recipe

    Reply
    • Keith says

      February 3, 2020 at 10:19 pm

      Hi Nagi. I cooked the tomato basil rice with brown rice and after 45mins it was still not ready. Should I precook brown rice. Am loving your recipes

      Reply
      • Nagi says

        February 4, 2020 at 6:01 am

        Hi Keith! The main thing is that brown rice needs more liquid – 2.25 cups per 1 cup of rice for this recipe. So add water to make up the difference, and it should be done in 25 to 30 minutes. N x

        Reply
  17. Paramis K says

    October 14, 2018 at 7:28 pm

    hello Nagi, tried this recipe for weekday dinner with pan-fried salmon. the tomato rice was super and family enjoyed. can i cook in rice cooker?

    Reply
  18. Mel says

    September 1, 2018 at 2:13 pm

    Hi Nagi – I love your recipes and the videos make even a culinarily-challenged person such as myself feel as though they can do it!

    If I wanted to double this tomato basil rice recipe, should I double the chicken broth as well or use a different measure?

    Thanks 😊

    Reply
    • Nagi says

      September 3, 2018 at 10:21 pm

      Hi Mel! Please adjust all the ingredients 🙂 Click on Servings and SLIDE to scale the recipe to the amount you want! N xx

      Reply
      • Mel says

        September 3, 2018 at 11:18 pm

        Fantastic – how helpful! Thanks 👍🏼

        Reply
  19. Jeanne says

    August 31, 2018 at 1:42 pm

    I made this tonight exactly as your recipe calls for and with basmati rice….everyone devoured it. Thank you for the recipe.

    Reply
    • Nagi says

      August 31, 2018 at 8:34 pm

      Yay! Great to hear Jeanne! N x

      Reply
  20. Mercy Rodriguez Rivera says

    August 31, 2018 at 5:10 am

    5 stars
    Thank you, thank you for this lovely rice recipe. God bless and a special hug to Dozer.

    Reply
    • Nagi says

      August 31, 2018 at 8:35 pm

      hugs passed on and happily received! 😂

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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