Today I have decided to cook this delicious spiced rice for dinner rather than just a simple plain rice. This rice is packed full of flavours, with the right amount of spices, saltiness and sweetness. You can reduce the amount of butter or just replace it with 4 1/2 tbsp of olive oil (to turn it into a vegetarian or vegan dish) but to me, the butter elevates the flavour of the rice even further making it tastier.
There are a few slight changes that I’ve made to this recipe as I only used what is on hand.
- Used jasmine rice instead of long grain rice.
- Used 400g of chopped tomatoes instead of 800g.
- Use vegetable stock cube instead of vegetable stock.
It only involves a few easy steps so let’s get started.
- Melt butter in a pot. I recommend using a cast iron pot to avoid burning.
- Add the onion and garlic and cook at low heat, stirring occasionally until soften, about 5 minutes.
- Stir in the rice, ensuring they are all coated in butter, and cook for about 2 minutes. Stirring constantly.
- Add the salt, sugar, spices, tomatoes, tomato paste, and stock. If you don’t have stock, just add in water and a vegetable stock cube, like I did. Mix well, cover and increase the heat to high, bring to a boil. Then reduce the heat and simmer for 20 mins. Check to ensure the rice is cooked through.
- Stir in the bell pepper and simmer for a further 5 minutes. Serve hot.
1. Melt the butter 
2. Stir in the onion and garlic and cook until soften 
3. Stir in rice, ensuring rice is fully coated with butter 
4. Add in sugar, salt, spices, tomato paste and chopped tomatoes. Simmer for 20 min 
5. Stir in bell pepper and simmer for further 5 mins 
6. Serve warm
Recipe Note:
- At 15 minutes, my rice was a bit burnt at the bottom but still a bit under cooked. So I’ve added a bit more water to let it cook through. A good quality pot would come in handy.
- You can use ripe tomatoes, peeled and chopped.
- If you don’t have vegetable stock, just use water then add a vegetable stock cube to the rice.
- You can replace butter with 4 1/2 tbsp of olive oil to make it a vegetarian or vegan friendly dish.
Cooking Equipment:
- Pot
- Wooden spoon
- Digital scale (optional)
- Measuring spoons
- Measuring cup
Spice up your weekend dinner with this delicious tomatoes and bell pepper rice dish. Serve it hot, accompanied by olivesSpiced Rice with Tomatoes and Bell Peppers - Pikadiko Domatorizo
Ingredients
Directions
Recipe Note:
- You can replace butter with 4 1/2 tbsp of olive oil to make it a vegetarian or vegan friendly dish.
- I used jasmine rice instead of long grain rice.
- You can use ripe tomatoes, peeled and chopped. In this recipe, I’ve used 400g of canned tomatoes instead of 800g.
- If you don’t have vegetable stock, just use water then add a vegetable stock cube to the rice.
Nutrition Per Serving (Based on 4 servings):
| NUTRITION INFORMATION | AVE QUANTITY PER SERVING |
|---|---|
| Calories | 480kcal |
| Protein | 7.4g |
| Fat (total) | 17.5g |
| – Saturated Fat | 10.9g |
| Carbohydrate | 70.9g |
| Sugars | 6.4g |
| Sodium | 1070mg |
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