Tomato Garlic Rice

This garlicky tomato rice is a winner in our home. Using staple ingredients, it’s simple, affordable, and utterly delicious. The rice soaks up the broth as it cooks, so go for a good quality one if you can. This is a great way to consume bone broth during the warmer months. For a super speedy meal, serve it with a simple garden salad and tinned sardines. It goes wonderfully with both grilled fish and chicken. Gently reheat leftovers with eggs and greens for a delicious breakfast.

I love these sardines which you can get at Part and Parcel (discount code is BOOBTOFOOD for first orders). Sardines are a wonderful addition to your little ones (and your) diet. They are high in DHA, an essential fatty acid that babies need a lot of (and pregnant and postpartum mamas too!) and also full of calcium from the bones – yep you can eat the bones of the tinned sardines, they mash down easily under your fingers and are not a choking risk like other fish bones.

Tomato Garlic Rice

Course 2 meals a day, 3 meals a day, Family Meals
Servings 6 adults as a side


  • 2 TBSP olive oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 400 grams can crushed tomatoes or 500grams fresh tomatoes, chopped
  • 2 cups white rice washed and rinsed
  • 3 cups chicken broth or stock
  • fresh coriander to serve


  • Place a large lidded frying pan or saucepan over medium heat. Add the olive oil and onion, along with a pinch of sea salt. Cook, stirring regularly, until the onions become soft and translucent. Add the garlic and cook for another 2 minutes.
  • Increase the heat to high. Add the tomatoes and rice, stirring well for a minute or so. Pour in the stock and bring to a boil. Once boiling, put the lid on and reduce the heat to low. Cook the rice for 10-12 minutes, or according to the cooking instructions on the packet. The absorption time will vary slightly depending on the variety of rice.
  • The rice is cooked when all of the liquid had been absorbed and the grains are tender. Fluff with a fork and garnish with coriander, freshly cracked black pepper and a good drizzle of extra virgin olive oil.
  • Serve with sardines, salad and sauerkraut.


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