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Rice Pilaf with Tomatoes


We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.

  • Prep:
  • Total Time:
  • Servings: 4

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.

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