Upgrade your meal with this Tomato Basil Rice! Tastes like a tomato basil pasta – in rice form. Copycat of a popular convenience pack seasoned rice, this is a terrific recipe base that can be adapted with your herbs of choice!
Tomato Basil Rice
When you see the ingredients below, you’d be forgiven for thinking this is a pasta sauce recipe. All the usual suspects are present.
Olive oil, garlic, onion, dried and fresh basil, tomato {paste}.
Except – we’re using rice instead of pasta.
Just a minor difference…. 😂
TOMATO PASTE WORKS BEST!
It’s a straightforward recipe to make, starting off like a pilaf with garlic and onion sautéed in olive oil along with dried basil (just a little sauté really makes the flavour bloom!) before adding rice, broth, tomato paste and some seasonings.
I like to make this Tomato Basil Rice with tomato paste rather than canned tomato or passata / puree because it yields the best result – fluffiest, most evenly cooked rice.
Canned tomato was all round disappointing – both in rice textures, flavour and look. And though you get slightly better tomato flavour using tomato passata / puree, it’s actually quite difficult to ensure all the rice cooks through evenly.
So after a few instances of unevenly cooked rice, I deemed it “too risky” and defaulted back to tomato paste which works every time. 🙂
BASIL BASIL, BASIL!
Basil is actually quite a delicate herb and a rather fussy one at that – it doesn’t like to be cooked (loss of flavour, turns black, limp and sad) so to get good basil flavour into anything it needs to be used fresh.
So to make a Tomato Basil Rice that actually does taste of basil, I get it in there 3 ways:
Dried Basil sautéed with the onion and garlic;
A generous sprig of basil cooked with the rice; and
A good hit of fresh basil right at the end just before serving.
GOES WITH (almost) ANYTHING!
I probably wouldn’t serve this Tomato Basil Rice with Asian food because basil isn’t really a flavour associated with Asian cuisine. But having said that, if the basil is left out or substituted with chives or green onions, it would be terrific with loads of Asian foods. Various forms of tomato rice is big in Asia!
Other than that, I think it’s the sort of side that will go with almost anything. In addition to which, you should totally feel free to switch the basil with whatever herb you want – just adjust the quantity to taste depending on how strong the flavour of the herb with. – Nagi x
PS In case you’re stuck for ideas:
This will go great with….
Crispy Garlic Chicken Thighs (above) | Honey Garlic Chicken | Crispy Fish with Lemon Butter Sauce | Baked Fish with Lemon Cream Sauce | Garlic Prawns / Shrimp | Rissoles, | Salmon Cakes (or use tuna!)
WATCH HOW TO MAKE IT
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Tomato Basil Rice
Ingredients
- 1 1/2 tbsp olive oil (or butter)
- 2 garlic cloves , finely chopped
- 1/2 brown onion , finely chopped
- 1 1/4 tsp dried basil
- 1 cup (180g) long grain white rice , uncooked (Note 1)
- 1 3/4 cups (435 ml) chicken broth , full salt (or Veg broth)
- 2 1/2 tbsp tomato paste
- 3/4 tsp paprika , sweet or normal (not smoked)
- 1 tsp sugar (any)
- 1 sprig of basil with leaves
- 1/3 cup finely chopped basil
Instructions
- Heat oil in a large saucepan over medium heat. Add garlic and onion, cook until translucent, 2 – 3 minutes. Add basil and cook for 20 seconds – don’t let it burn.
- Add remaining ingredients except basil. Mix until tomato paste is dissolved.
- Crush basil sprig in hand, drop on surface then push in (leave on surface, don’t stir).
- Cover and bring to simmer, then immediately turn down heat to medium low (or low if stove is strong) and cook for 15 minutes or until liquid is fully absorbed – tilt saucepan to check.
- Remove from heat and set aside, covered, for 10 minutes.
- Remove basil sprig. Fluff with fork, taste for salt. Then leave to stand for another 5 minutes, uncovered. Stir through fresh basil. Serve immediately.
Recipe Notes:
– A small amount of tomato paste yields the fluffiest rice (compared to canned tomato, passata, puree etc)
– Sugar takes the edge off tomato paste which is a bit sour
– Basil goes black when heated. So the purpose of cooling the rice before adding fresh basil is to reduce this problem and get max basil flavour.
– Use this recipe as a base for any herb you want. Just switch out the dried and fresh basil. Be mindful of herb strength – eg rosemary is very strong. 3. STORAGE – Keeps great in the fridge but benefits greatly from the addition of some fresh basil. 4. Nutrition per serving.
Nutrition Information:
LIFE OF DOZER
🍎🍎🍎He drooled on someone over an apple, so we made him wear an apple sticker Badge of Shame all day. He didn’t even notice….. so much for punishment!
Thank you, thank you for this lovely rice recipe. God bless and a special hug to Dozer.
hugs passed on and happily received! 😂
Omg Nagi this was my request! I am the chosen one! You’re the best. That old git Uncle Ben is officially banished from my pantry. Aunty Nagi rice all the way!!
I had to! I wanted it for myself! 🙂
Ooooh, looks so great! I have two tubs of fresh basil just begging to star in a wonderful copycat rice dish from down under. This will be a big deal in my house because I have not cooked in over five months, many stresses unfortunately, but I know things must be better when I look at your recipe and actually yearn to make it. So I printed it, have every ingredient on hand and all that is left is cook, smell the lovely aromas of tomato and basil then eat the results. Looking forward to the entire journey, may even include your Garlic Chicken Thighs if I’m feeling brave.
As for Dozer, how can you shame such a wonderful friend for being his doggy self? I know how frustrating it can be when our canine family members do not behave as we wish them to (we once had a pack of seven dogs in the household!) but they must be forgiven, for all the unconditional love they offer us even when we misbehave is no small achievement.
Thank you so much for all the terrific recipes that have become my sole cookbook. Your generosity is very truly appreciated.
I’m sorry to hear about your stresses Faith. I do hope things are taking a turn for the better soon! – N x
Hi Nagi, I made this for dinner tonight using orzo instead of rice, as my box of rice was nearly empty. Since the orzo has a shorter cooking time than rice I simmered everything except the orzo and sprig of basil for 10 minutes, then added the orzo and basil and simmered until the orzo was tender. It was very tasty, will be making this again soon! Dozer is too regal to be shamed! You are wasting your time trying to do so! Haha!
Oooh I love it! So glad you enjoyed it Barb, thanks for letting me know!! N xx
Interesting recipe Nagi. It seems like your Basil Rice is very easy to make. I’ll definitely try this out. Anyhow, looking forward to more of your recipes.
Hope you get a chance to!! 🙂 N x
I am just so grateful for your blog, Nagi! I look forward every week to what recipes I will be trying in my kitchen next. I know that when you post a recipe, it is achievable, tasty and you will have tried all the options so I am left with no questions and the risk of wasting and failing is minimal or non-existent! Thankyou!
Thanks you for the compliment Corrie! I’m so pleased you’re enjoying my recipes! N x
Have made similar but shall tweak the recipe exactly your way next time . . . brown rice for me and the tomato paste exchange is interesting. Think I have used passata . . . for me as a side and yes, I have used other tomato-friendly herbs singly or in combination . . . . . luvverly !!!
I tried a few times with passata, I find it works better in the oven but for stove, sometimes the rice didn’t cook through evenly 🙂 Have a great weekend Eha! N xx
Thanks for all the great recipes! I appreciate how well you explain each step and add additional tips. Also I am so glad you include the nutritional info. I tend to stay away from recipes that don’t include nutritional content.
You’re so welcome Sharon! I’m glad you find the nutritional info useful! N x
Hi Nagi,
In the picture just before the recipe is listed, the picture shows cherry tomatoes, or grape tomatoes halved. They look
beautiful, but don’t see them listed in the recipe. Were they used just for photo shoot. If they are part of the recipe,
how many should we use.
Thanks again for all your wonderful recipes and my best to DOZER. He is so beautiful…….
Hi Robert! I just added them to indicate the flavour in the rice 🙂 They aren’t part of the rice recipe – though stirring through some cherry tomatoes WOULD be lovely! N xx
Thanks Nagi for the quick reply. The sure do look good and I will definitely add some in.
As always, your are the greatest and so is Dozer. Good thing your in Australia, or I would come there
and steal him from you. HaHa.
Yumm! Yumm! Nagi. I just got back from the store with fresh basil. Anxious to make this dish.
Uh ohh Dozer …yep that’s an unaware and don’t care face 😂😂
Have a great Thursday! Hugs …😊
Hi Nagi! This sounds wonderful! I still have bell peppers in abundance in the garden so I’m thinking I will stuff some peppers with this. Those along with some juicy chicken thighs would make a great dinner! When I was young and poor I ate lots of rice (and pasta), but I still love both!
Helloooooo Dorothy! It’s like you read my mind, I kid you not, I am testing out stuffed peppers RIGHT NOW!!! N xx
Do you ever make these types of dishes and freeze in portions? I have loads of fresh basil at the moment and can only make so much pesto. I also dry some, but again, only need so much…. I could make this with my fresh basil and freeze in portions I’m thinking? Love your recipes!
Hi Cathy! I haven’t tried to freeze this particular dish yet but I see no reason why it wouldn’t freeze well, like other rice pilafs 🙂 The only thing would be that if you want fresh basil flavour, give it a hit of fresh basil once you reheat it! N xx
Pasta, rice I know what you mean N, but it didn’t matter to me! What counts is how you per fect everything you do b4 you graciously post your recipes to us! That’s what people should appreciate instead! Also, working immensely on everyone’s requests! You need a star on your forehead…virtually or not! I think that’s what Dozer thought it was, so he wore it proudly! Lol. You have a great weekend coming up and do something fun too!
It’s better than that time I shared a pork recipe and completely left out the pork from the ingredients list!!!!
I won’t repeat about the typo — I can read your mind anyway. I used to make something similar to this when my kiddos were little. They loved the Italian seasonings — must have been the Italian blood coming through. I didn’t use fresh basil in it — I think that would have put it over the top. I’ll have to make it again soon. I love all the seasonings you have going with it!! Sending you and Dozer hugs!!
It’s not as bad as that time I shared a pork recipe and left out the PORK!!!!😂
It’s like that time when I posted a pasta recipe and I put RICE in the ingredients instead of pasta. DUH!!! Thanks Marisa! N xx
3 lines below first image: “Except – we’re using pasta instead of rice.”
or even using rice instead of pasta 🙂
Love and cook many of your recipes as they arrive and look forward to them
Oops. Trust me to get a kinda important point like that wrong!!! 😂 Thanks David – N x
Lovely lovely yummy ! have I said enough gleefully. .I love rice any way it’s cooked (FYI I am of South Asian Origin)..yup DOZER , I agree with Peter nothing fazes YOU😂😂
I have made a similar rice using cilantro with a touch of curry💕
Oooh yes! Any rice with any curry is Da Bomb!!!
OMG! Dozer the Wonderdog needs a comic strip. A little busy? Maybe just an emoji with an apple on his cape.
I’m going to start petitioning for a Dozer emoji! 😂
I have the crazy question. In your videos it looks like you are cooking on a counter top burner. Is there one you would recommend? Thanks! Ali
Hi Ali! Not crazy at all 🙂 It’s a cheap potable gas stove I picked up from either an Asian store, super market or possibly a hardware store. I doubt it cost more than $20 yet it has lasted about 10 years! I use it for camping too. The gas cylinders are sold at supermarkets and are good value 🙂 N x
Can this be done in an electric pressure cooker? If so…would you please let me know what adjustments need to be made.
Thanking you in advance for your timely response.
Hi JoAnn! I’m sorry to say I am not sure about that, I haven’t tried making this in a pressure cooker and can’t make an educated guess either. Sorry! N x
Looks delicious. You know someone is going to ask you so I might as well be the first…do you think this would work in a rice maker? Also, if serving with Asian food I bet switching out Italian basil for Thai basil would be delicious. Thanks
P.S. Typo (“Except we’re using pasta instead of rice”) I know you meant the other way around…rice instead of pasta.
P.P.S. Made your Great pork chop Marinade recipe last night…Yummy…A winner!
Hi Lyn! Actually, I don’t usually get asked that! I actually don’t have a rice cooker but I’ll get someone in my fam who has one to try it. And YES to Thai Basil! And YAY to chop marinade! 🙂 N xx
Oops 🙈 Thanks Lyn!!! And glad you enjoyed the pork chops! N xx