This tomato rice is one of those quietly brilliant dishes that proves comfort food doesn’t need to be complicated to be memorable. Fragrant with whole spices, gently spicy from green chilis, and rich with softened tomatoes, it’s the kind of recipe that’s both weeknight-friendly and deeply rooted in tradition.

The pairing with a simple onion pachadi is what really makes this easy dish pop. Just yogurt, thinly sliced onion, and salt (nothing more!) brings a nice contrast and texture to the rice. It’s a reminder that some of the best accompaniments aren’t elaborate at all; they’re about restraint, balance, and letting ingredients do the work.

This recipe comes courtesy of Indian Food Is Easy, a cookbook by Vijaya Selvaraju that excels at making Indian cooking feel approachable without stripping away its soul. It’s truly full of recipes that respect tradition while fitting seamlessly into anyone's kitchen, whether you’re cooking for a crowd or just yourself.

“The base of this tomato rice is a rich spiced tomato sauce flavored with whole spices, chilis, and herbs, that is then folded into cooked basmati rice. Like many South Indian rice dishes, this one can be served at room temperature,” writes Vijaya Selvaraju in the introduction to this recipe.

 

Tomato Rice with 2-Ingredient Onion Pachadi

1 Tbsp canola oil

1 Tbsp ghee

1 cinnamon stick

3 green cardamom pods

3 cloves

1 star anise

1 bay leaf

1 large yellow onion, thinly sliced

4 Thai green chilis, cut lengthwise

4 cloves garlic, finely grated

1 inch (2.5 cm) knob ginger, finely grated

2 large tomatoes, chopped

Kosher salt, to taste

1/2 cup frozen green peas

2 Tbsp chopped fresh coriander (cilantro)

2 Tbsp chopped fresh mint

6 cups cooked and cooled basmati rice

Appalams (or pappadams), for serving (optional)

2-Ingredient Onion Pachadi

2 cups plain yogurt

1 medium sweet onion, thinly sliced

Kosher salt, to taste

Make the Tomato Rice

In a large pot over medium heat, add the canola oil and ghee. Once hot, add the cinnamon, cardamom pods, cloves, star anise, and bay leaf. Toast for 15 to 20 seconds, or until fragrant.

Add the sliced onion, green chilis, garlic, and ginger. Sauté for 4 to 5 minutes, or until the onion is soft and translucent.

Add the chopped tomatoes and season with salt to taste. Increase the heat to high and cook for 7 to 8 minutes, or until the tomatoes are soft but haven’t completely broken down.

Stir in the frozen peas and warm through for 1 to 2 minutes.

Remove from the heat and stir in the coriander and mint.

Add the cooled rice and gently fold it into the tomato mixture, being careful not to break the grains, until the rice is evenly tinted and coated.

Serve warm or at room temperature with Onion Pachadi and (if using) appalams or pappadams.

Make the 2-Ingredient Onion Pachadi

Add the yogurt and sliced onion to a bowl. Season with salt to taste and mix to combine.

Store in an airtight container in the fridge for up to 2 days.