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  • Rosemary Tomato Rice

    1 vote
    Rosemary Tomato Rice
    Prep: 20 min Cook: 15 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    Its buttery, it’s mildly tangy and it’s good to goodness with the aroma or rosemary and garlic.

    Ingredients

    • 2 cups rice - rinsed and drain off excess water
    • 5 garlic - chopped
    • 2 tomatoes - chopped
    • 2-3 sprigs rosemary - pull/remove the leaves from stems
    • (Optional: keep aside a few leaves for garnishing)
    • 2 tbsp butter
    • Salt to taste (use sparingly if using salted butter)

    Directions

    1. Heat butter; fry garlic till crispy.
    2. (Optional: remove a small scoop of the fried garlic and use it as garnishing)
    3. Tip the whole thing (butter with the fried garlic) into the rice cooker.
    4. Add in tomatoes, rosemary, rice and salt.
    5. Pour water (3 cups or as needed).
    6. Stir and let it cook.
    7. Once cooked, fluff up rice.
    8. Garnish with fried garlic and some fresh rosemary leaves.

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