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Tomato Rice … Obvious similarities to risotto but it was a bit less rich if that makes sense and just SO flavorful. The mascarpone and the crushed red peppers just works so well with this, you have to try it! I topped it with basil leaves, and it adds that extra touch, but if you know me, you know that I don’t ever put something in a dish that isn’t meant to be eaten. If it’s there, it’s meant to add to the experience of the dish.

If you loved this recipe, check out my Tomato Pastina!

Why You’ll Love Tomato Rice

The flavor of this is EPIC. Like I mentioned, this is very similar to risotto. Call me crazy, but seeing the tomatoes burst is extremely satisfying to me. The crushed red peppers add that spicy taste and it’s SO good! Of course you can always opt out of the crushed red peppers if you don’t like the spicy taste. The mascarpone adds that creamy touch and it just comes together so nicely.

Rice & Burst Tomato Sauce

How To Prepare Tomato Rice

🍅 First, poke a hole in the tomatoes.

🧄 Secondly, sauté the shallots and garlic on medium with a bit of olive oil until translucent, about 5 minutes.

🔥 Then, add in tomatoes and cook on medium until they burst, about 8-10 minutes. Then, mash them with the back of the spoon. Add in tomato paste, seasoned salt and simmer for 5 minutes.

🍚 Wash your rice.

🧂 Bring plenty of water to a boil and salt it plenty, like you would pasta water.

💛 Add in your rice and cook until al dente.

🥘 Transfer rice to the tomato sauce pan with rice water, about a cup. Let it all meld together for 2-3 minutes.

🧈 Add in parmesan, lemon zest, parsley and butter. Then, mix them real well off the heat.

🌿 Lastly, serve it with mascarpone, olive oil, basil, chives, crushed red peppers and black pepper.

Substitutions and Variations

  1. You can use your favorite kind of rice. I used jasmine but you can use long grain, basmati or any other rice of your choice!
  2. You can use crème fraîche, ricotta, burrata or fresh mozzarella instead of mascarpone.

Chef Nadia’s Tip

Make sure you take your time with the tomatoes! Trust the process.

Similar Recipes

Common Questions

What can I use instead of mascarpone?

You can use crème fraîche, ricotta, burrata or fresh mozzarella

Can I use a different type of rice?

Yes you most definitely can! You can use long grain, basmati or any other rice of your choice.

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

Tomato Rice

By Nadia Aidi
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Servings: 2
Tomato Rice… Obvious similarities to risotto but it was a bit less rich if that makes sense and just SO flavorful. The mascarpone and the crushed red peppers just works so well with this, you have to try it! I topped it with basil leaves, and it adds that extra touch, but if you know me, you know that I don't ever put something in a dish that isn't meant to be eaten. If it's there, it's meant to add to the experience of the dish.

Ingredients 

  • 1.5 pint cherry tomatoes, I used regular and sungold
  • 1 cup rice, Jasmine
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • Seasoned salt, to taste
  • 1/4 cup parmigiano reggiano, more for topping
  • 1 lemon, zest
  • 3 tbsp parsley, fresh
  • 2 tbsp butter, unsalted
  • basil, fresh
  • Mascarpone, to taste
  • Crushed red peppers , to taste
  • Black pepper, to taste
  • Olive oil

Directions 

  • First, poke a hole in the tomatoes.
  • Secondly, sauté the shallots and garlic on medium with a bit of olive oil until translucent, about 5 minutes.
  • Then, add in tomatoes and cook on medium until they burst, about 8-10 min. Then, mash them with the back of the spoon. Add in tomato paste, seasoned salt and simmer for 5 minutes.
  • Wash your rice.
  • Bring plenty of water to a boil and salt it plenty, like you would pasta water.
  • Add in your rice and cook until al dente.
  • Transfer rice to the tomato sauce pan with rice water, about a cup. Let it all meld together for 2-3 minutes.
  • Add in parmesan, lemon zest, parsley and butter. Then, mix them real well off the heat.
  • Lastly, serve it with mascarpone, olive oil, basil, chives, crushed red peppers and black pepper.

Nutrition

Calories: 604kcal, Carbohydrates: 102g, Protein: 17g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 39mg, Sodium: 468mg, Potassium: 1260mg, Fiber: 7g, Sugar: 14g, Vitamin A: 2945IU, Vitamin C: 124mg, Calcium: 259mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American

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