Today’s recipe came to me by way of my mom, who in many ways is much trendier than I am. She came to our house a few months ago raving about this new way of making rice that was apparently all over the internet. Yes, this recipe was apparently all over my mom’s facebook for weeks, maybe months before I had ever heard of it. There’s a part of me that feels like a little bit of a failure as a food blogger… but then again, I just had a baby, so I’m gonna let this one slide.
Anyway, after she made this rice for us, we could definitely see why everyone was so crazy about it. It is easy. It is tasty. It is healthy. It’s the kind of trendy food that I could see hanging around for a really long time, because why would you ever stop making this stuff?
The dish basically involves cooking a pot of rice with a whole tomato in it. Everything else that you add is pretty much up to you, but as you can imagine, the possibilities are practically endless. I think the original version is made in a rice cooker, but you can basically cook it in any way that you normally cook your rice–just add a whole tomato to the pot. I used my pressure cooker because it does a great job with rice in general, and because I can fit more into it than I can in my rice cooker.
My mom’s version had beef and mushrooms in it, for a complete one-pot meal that we devoured in a flash. I’m constantly looking for ways to incorporate more veggies into our meals, so my version of whole-tomato rice is has a good helping of kale in it–basically a whole market bunch of it, which turned out to be around 5 or 6 cups after it was chopped up. It looked like a lot in the pot, but by the time it was done cooking, it had wilted down into little bits which mixed nicely with the rice and gave it a lot more flavor.
Any time I can add a vegetable to one of our staples and make it taste even better, I make a mental bookmark to revisit it again and again. I’ll be making this one for years to come.