Rice with Cilantro and Tomatoes
by Editorial Staff
A simple yet delicious variation of boiled rice and vegetables, which can be prepared with just four basic ingredients. Rice and vegetable dressing are cooked at the same time, which reduces cooking time to 20 minutes. Fast, easy, and delicious! Try it!
Cook: 20 mins
Servings: 4
Ingredients
- Rice – 250 g
- Tomatoes – 350-400 g
- Garlic – 3 cloves (10 g)
- Fresh cilantro – 25 g (4-5 twigs)
- Salt to taste
- Vegetable oil (for frying) – 2 tbsp
Directions
- Prepare foods from the list. Wash and dry the tomatoes and cilantro. Rinse the rice 2-3 times until the water is clear, then drain the water thoroughly.
- Pour about 600 ml of water into a saucepan, set to maximum heat, and bring to a boil. Place the washed rice in a saucepan, add salt, stir and bring the water to a boil again. Cover the pot with a lid, reduce heat to low, and cook the rice for about 13-14 minutes, until the water is completely absorbed and the rice is tender.
- While the rice is cooking, prepare the vegetable dressing. Chop the cilantro greens along with the stems. Peel and finely chop the garlic cloves. Cut the tomatoes into medium-sized cubes. If desired, set aside 1 sprig of cilantro and 1-2 pinches of chopped herbs to garnish the dish.
- Heat vegetable oil in a skillet over medium heat. Add the garlic and tomatoes and stir-fry for about 7-8 minutes, until the tomato slices are tender.
- Add chopped cilantro.
- While stirring, fry for about 1 to 2 minutes.
- Add boiled rice to the skillet.
- While stirring, cook the mixture over low heat for about 4-5 minutes to mix all the aromas and flavors. Taste the cooked dish and add salt if necessary.
- Rice with cilantro and tomatoes is ready. Garnish with the remaining herbs and serve.
Enjoy your meal!
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