Try the classic Southern dish of Tomatoes and Rice. With a couple of special touches, you can set this dish apart from the rest.
The combination of rice and tomatoes has been around for quite some time. While I do not know the history on this old fashioned recipe, I do have my own personal opinion on the matter.
My theory is since rice was plentiful and readily available being cultivated throughout the South, as were tomatoes. It makes sense this would become a well known side dish using local resources. Rice has been grown in South Carolina for centuries and still is today.
“Carolina Gold rice, a long-grain rice of slender size and ambition, first surfaced in South Carolina just after our Revolution. Clean, sweet and non-aromatic, it prospered in coastal Carolina and Georgia bogs and did its fluffy separate-grain thing in a traditional black iron hearth pot” ~ Rice Preservationist, Anson Mills
Southern Tomatoes and Rice Recipe
Here’s what you’ll need to create the recipe: butter, olive oil, uncooked rice, an onion, cooking stock, seasonings and canned or fresh diced tomatoes. Find the printable recipe with step by step instructions at the bottom of this post.
“In practically every good and lasting memory any Southerner holds — of family and friends, of home and countryside, of school and church, of joyful and even solemn occasions — food is there, working through all the senses to leave a powerful and permanent impression.” ~ John Egerton
Step 1:Toast the Rice – taking a few extra moments to toast the rice adds a delicious element of flavor to this dish. Add the butter to a large pot and melt over medium heat. Next add the olive oil and stir to combine with the butter. Finally, add the rice to the pot and stir to incorporate it with the butter mixture. Stir constantly for about two minutes to toast the grains.
Step 2: Add the diced onion and sauté with the rice for about a minute then add the stock. Using stock rather than water is another simple way to impart additional flavor to rice. Season with salt and black pepper, cover the pot and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Step 3: Next, add the canned diced tomatoes with the juices. Stir to combine all of the ingredients together. Return the cover to the pot and bring back to a simmer and cook an additional 10 to 15 minutes. Taste and adjust seasonings if needed. Remove from heat and let stand for 10 minutes before serving.
You might also enjoy this recipe: Scalloped Tomatoes
Southern Tomatoes and Rice RecipePrint Recipe
- 2 tbs Butter
- 1 tsp Olive Oil
- 2 c Uncooked Rice
- 1 small to medium Vidalia Onion (yellow onion will work too)
- 4 c Chicken Stock
- 1 tsp Salt, or to taste
- 1/2 tsp Ground Black Pepper, or to taste
- 28 oz Can of Diced Tomatoes, with the juice (If using fresh tomatoes, use 2 lbs small diced)
Begin by heating a large pot over medium heat. Add the butter and olive oil and allow the butter to melt completely.
Next, add the rice and stir to coat with the butter and olive oil. Stirring constantly, toast the rice for 2 minutes to add flavor.
Next, add the diced onion and saute with the toasted rice for another minute or two, just until it begins to soften.
Add the chicken stock, salt and pepper. Stir to combine. I recommend using stock for the added flavor but you can use water if needed.
Cover the pot and bring to a boil then reduce the heat to a simmer and cook for 10 minutes.
Next, add the canned diced tomatoes with the juices and stir to combine with the rest of the ingredients.
Cover the pot and bring back to a simmer, cook for another 10 to 15 minutes.
Remove from the heat and allow to stand for 10 minutes before serving.
To reheat leftovers of this recipe, add to a pot along with some stock or water to break up the rice. Heat over medium heat until hot and bubbly.