Tomato Garlic Rice
Dairy free, Egg free, Gluten Free, Nut free, Soy free, Vegan, Vegetarian
About the recipe
This simple tomato garlic rice is rich in flavour, budget-friendly, and perfect for the whole family. Cooked in nourishing bone broth and flavoured with garlic, it’s an easy way to boost your baby’s (and your own) nutrition — and pairs beautifully with sardines, grilled chicken or eggs.
This garlicky tomato rice is one of those go-to recipes that always delivers — simple, affordable, and loaded with comfort and flavour. Made with pantry staples and cooked in bone broth, it’s a nourishing, warming dish that’s still light enough for warmer days.
We love it as a main for little ones, or as a base for fast family dinners. Pair it with sardines, grilled meat, a garden salad or sauerkraut — it’s endlessly versatile and packed with nutrients. Sardines, in particular, are a powerhouse food for growing little bodies (and for pregnancy and postpartum too!) — full of calcium, protein, and DHA for brain development. And yes, the soft bones in tinned sardines are completely safe and mash easily with your fingers.
Age Suitable:
Suitable from 6 months+, especially if rice and tomato have been safely introduced.
For babies, mash gently or mix with sardines or soft-cooked veggies so that the rice does not disperse around the mouth which can cause unnecessary gagging.
Serving Suggestions
Serve with sardines, grilled chicken or fish, or even a poached egg
Great with a simple garden salad and fermented veggies like sauerkraut
Reheat leftovers in a pan with eggs and greens for a fast, nutrient-dense breakfast
Add cooked lentils or shredded meat for a complete one-bowl meal
Ingredient Swaps
Use vegetable broth for a vegetarian version
Swap white rice for brown rice (adjust cooking time and liquid)
Add extra veggies like capsicum, zucchini, or frozen peas to stretch the meal
Storage
Store in the fridge for up to 3 days
Freeze in airtight containers for up to 3 months
Reheat with a splash of broth or water to loosen the texture
Ingredients
2 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
1 x 400g tin crushed tomatoes (or 500g fresh tomatoes, chopped)
2 cups white rice, washed and rinsed
3 cups chicken bone broth or stock
Fresh coriander, to serve
Method
Place a large frying pan or saucepan with a lid over medium heat. Add the olive oil, onion, and a pinch of sea salt. Cook, stirring regularly, until the onion is soft and translucent.
Add the garlic and sauté for another 2 minutes.
Increase the heat to high. Add the tomatoes and rice, stirring for about a minute.
Pour in the broth, stir well, and bring to a boil.
Once boiling, cover with a lid and reduce heat to low. Cook for 10–12 minutes (or follow your rice packet instructions), until all liquid is absorbed and the rice is tender.
Fluff with a fork and serve with fresh coriander, black pepper, and a drizzle of extra virgin olive oil.
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