No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rice Pilaf with Tomatoes

  • Prep:
  • Total Time:
  • Servings: 4
Rice Pilaf with Tomatoes

Source: Everyday Food, January/February 2006


  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 cup long-grain white rice
  • 1 (14.5 ounces) diced tomatoes, in juice
  • 1/4 teaspoon dried thyme
  • Coarse salt and ground pepper


  1. Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes.

  2. Stir in tomatoes (and their juice), thyme, and 1 cup water; season generously with salt and pepper.

  3. Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.

Reviews (0)

Related Topics