By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
253 cal · 40 min
Vegetable Rice with Tomatoes
Recipe GLPR7decfe868b041c
A flavorful one-pot side dish combining toasted rice, tomatoes, and aromatic vegetables in a savory broth. Perfect as an accompaniment to grilled proteins or as part of a wholesome meal. The rice absorbs all the delicious flavors while staying tender and light.
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Ingredients
2 tablespoons vegetable oil
2 cups long-grain white rice, uncooked
3 cups low-sodium chicken broth
1 1/2 cups white onion, finely chopped
2 teaspoons garlic, minced
1 can (14.5 ounces) low-sodium Mexican or Italian style tomatoes
1/2 teaspoon salt
1 green bell pepper, seeded and chopped (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat the vegetable oil in a medium-sized saucepan over medium heat until shimmering, about 1 minute.
Add the uncooked rice to the hot oil and stir frequently until the grains are lightly toasted and fragrant, approximately 5 minutes.
If the mixture appears too dry, add up to 1/2 cup of the chicken broth to prevent sticking.
Stir in the chopped onion and minced garlic, cooking for 1 to 2 minutes until fragrant.
Add the canned tomatoes with their juice, the remaining chicken broth, salt, and the chopped bell pepper if using. Stir well to combine.
Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to low.
Cover the saucepan with a lid and simmer for 20 to 25 minutes, or until all the liquid is absorbed and the rice is tender. Do not stir during cooking.
Comments
Every ingredient is stocked at any major Charlotte grocer—rice, broth, onion, garlic, tomatoes, and green pepper are pantry basics at Harris Teeter, Food Lion, Walmart, or ALDI—so no special trips required. The cost per serving is genuinely low, probably under $1, driven by rice as the bulk ingredient and pantry staples throughout. However, the stated 40 minutes ignores that rice alone needs 18–20 minutes after liquid comes to a boil, plus prep time for chopping; a realistic total is 50 minutes, not 40. The dish feeds eight well as a side or light main and requires only passive cooking once everything hits the pot, making it solid for weeknight routines, though it does not reheat beautifully—reheated rice can dry out and lose the fresh tomato brightness, so this is best eaten the same evening.
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