Easy One Pot Tomato Basil Rice Recipe - This gluten free and vegan side dish is so easy to make. A copycat version of Uncle Ben’s Tomato Basil Rice, this delicious side dish is healthy, gluten free, low fat, sugar free and clean eating friendly. A great meal prep recipe and lunch or dinner addition.
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I don’t know about you, but I often find myself at about 3pm, struggling to work out what to make for dinner.
No one tells you when you’re a kid that when you grow up, you’ll spend 35938423498237492835982 hours of your life thinking about and then cooking dinner.
I try not to cook the same things over and over again because they get boring fast, so I am always coming up with new quick and easy dinner ideas.
Quick and easy is key here, because after a day of work, there is no way I’m spending more than 30 minutes cooking dinner because all I want to do is sit and relax 😛
This Tomato Basil Rice makes a great dinner side, or even a lunch option. Whether you serve it with grilled chicken or fish, a nice steak or your favourite veggies, the options are pretty much endless - but always delicious.
So let me share the recipe with you >>
Easy Tomato Basil Rice (Gluten Free & Vegan)
Yield: serves 4-6
prep time: 5 Mcook time: 20 Mtotal time: 25 M
Easy One Pot Tomato Basil Rice Recipe - This gluten free and vegan side dish is so easy to make. A copycat version of Uncle Ben’s Tomato Basil Rice, this delicious side dish is healthy, gluten free, low fat, sugar free and clean eating friendly. A great meal prep recipe and lunch or dinner addition.
ingredients:
- 1 tbsp olive oil
- 2 cloves of garlic, crushed
- 1 small onion, finely chopped
- 1 cup rice of your choice*
- 1 1/2 cups chicken stock
- 2 tbsp tomato paste
- 1/4 cup sun-dried tomatoes, finely chopped (if using sun-dried tomatoes in oil, drain them and use the oil in place of the olive oil at the start)
- 1/2 tsp paprika
- A handful of fresh basil, finely chopped
- Salt and pepper, to taste
instructions:
How to cook Easy Tomato Basil Rice (Gluten Free & Vegan)
- Heat your oil in a medium saucepan over a medium heat. Add your onion and cook until translucent, then add your garlic and cook until fragrant.
- Add your rice, chicken stock, tomato paste, sun-dried tomatoes and paprika and mix until all ingredients are incorporated.
- Bring your rice to the boil, then cover and simmer over a medium-low heat for ~15 minutes (check halfway through to make sure the liquid hasn’t absorbed too quickly, if it has, add some boiling water so your rice has enough liquid to cook through).
- Once your rice has absorbed all of the liquid, stir through your basil, season to taste with salt and pepper and you’re ready to serve.
NOTES:
*I used white rice for the pictured version but we’ve also done with brown rice. If using brown rice, you’ll likely need to use more liquid and cook your rice for longer.
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