Southern Tomatoes and Rice

4.52 from 142 votes

Classic Southern side dish of tomatoes and rice

Prep Time5

Cook Time25

Total Time30

Calories: 306kcal

Author: Julia Jordan | Julia's Simply Southern

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.