Rice with Tomatoes

by Editorial Staff

Rice with tomatoes is a lean and light dish that is also suitable for vegetarians and those who follow a low-calorie diet.

Summary

Prep Time	10 mins
Cook Time	25 mins
Total Time	35 mins
Course	Side Dish

Ingredients

Long grain rice – 1 cup
Cream tomatoes (peeled and finely chopped) – 6 pcs.
Bulb onions – 1 pc.
Vegetable broth – 1 glass
Salt to taste
Ground black pepper – to taste

Instructions

Peel and finely chop the onion, put it in the bowl of the kitchen processor along with the tomatoes.
Puree until smooth.
Pour mashed potatoes into a saucepan, add broth, bring to a boil over medium heat, stirring occasionally.
Pour rice into a saucepan, reduce heat, cover the pan with a lid and cook the rice for 20-25 minutes, until soft and complete evaporation of the liquid. Season the rice with salt and pepper to taste. Serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.