Rosemary Tomato Rice Recipe
Its buttery, it’s mildly tangy and it’s good to goodness with the aroma or rosemary and garlic.
Ingredients
- 2 cups rice - rinsed and drain off excess water
- 5 garlic - chopped
- 2 tomatoes - chopped
- 2-3 sprigs rosemary - pull/remove the leaves from stems
- (Optional: keep aside a few leaves for garnishing)
- 2 tbsp butter
- Salt to taste (use sparingly if using salted butter)
Directions
- Heat butter; fry garlic till crispy.
- (Optional: remove a small scoop of the fried garlic and use it as garnishing)
- Tip the whole thing (butter with the fried garlic) into the rice cooker.
- Add in tomatoes, rosemary, rice and salt.
- Pour water (3 cups or as needed).
- Stir and let it cook.
- Once cooked, fluff up rice.
- Garnish with fried garlic and some fresh rosemary leaves.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 59 | 15% |
| Total Fat 6.76g | 8% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 49mg | 2% |
| Potassium 208mg | 6% |
| Total Carbs 77.46g | 21% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.89g | 1% |
| Protein 7.21g | 12% |
