Southern Tomatoes and Rice
Southern tomatoes and rice is a one-pot side dish made with simple ingredients like bacon grease, canned tomatoes, rice, and broth.
You may also love my baked mac and cheese, Cajun shrimp and grits, and herb rice recipes.
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Easy Tomatoes and Rice Recipe
Tomatoes and rice is one of those simple side dishes that tastes like home. It’s savory, a little bit tangy from the tomatoes, and made with ingredients I almost always have on hand. It’s super budget friendly, comes together fast, and pairs well with just about any main dish.
How to Make Southern Tomatoes and Rice
Start by heating the bacon grease in a medium saucepan over medium heat. Add the onion and cook for about 3 to 4 minutes, just until it softens.
Stir in the rice and let it toast for a minute or two.
Pour in the undrained diced tomatoes, broth, salt and pepper, and stir to combine.
Bring the ingredients to boil. Then turn the heat down to low, cover the pot, and let it simmer for 18 to 20 minutes. The rice should be tender and most of the liquid absorbed.
Take it off the heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Variations and Substitutions
If you don’t keep bacon grease on hand, no problem. Just cook a slice or two of bacon first, then use the drippings to cook the onion and toast the rice. When the dish is done, crumble that bacon on top for some extra texture and flavor.
Want to make it a full meal instead of a side? Stir in some diced ham or even cooked sausage. It bulks things up without much extra work.
Cheese is another easy way to dress it up. A handful of cheddar, Monterey Jack, or even Parmesan melts right into the hot rice. You can stir it in or sprinkle a little over the top as a garnish.
Fresh tomatoes work here too if you’ve got some on the counter. Chop up about 1 ½ to 2 cups and toss them in, but add a splash of extra broth since fresh tomatoes don’t have as much liquid as canned.
And if you’re using a different kind of rice, just remember the cooking time changes. Jasmine or basmati work about the same as long-grain white rice, but brown rice takes longer—closer to 40 or 45 minutes—and needs a little extra liquid.
Quick Tip
No bacon grease? Just cook a slice or two of bacon first and use the drippings for the onions and rice, then crumble the cooked bacon on top before serving. If you’re short on time or don’t have bacon at all, butter or olive oil will also work.
Storage
Store any leftover tomatoes and rice in a sealed container in the fridge for up to 4 days. Reheat in the microwave with a little broth or water to loosen it back up.
Ingredients
- 2 tablespoons bacon grease, or unsalted butter
- ½ cup finely diced onion, about half a small onion
- 1 cup uncooked long grain white rice
- 14.5 ounces diced tomatoes, undrained (1 can)
- 2 cups low-sodium chicken broth, or water
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
Instructions
- In a medium saucepan, heat the bacon grease over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.2 tablespoons bacon grease½ cup finely diced onion
- Stir in the rice and let it toast for a minute or two until it starts to smell fragrant.1 cup uncooked long grain white rice
- Pour in the diced tomatoes, then add the broth. Season with salt and pepper.14.5 ounces diced tomatoes2 cups low-sodium chicken broth½ teaspoon salt¼ teaspoon ground black pepper
- Bring to a light boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the rice is cooked through and most of the liquid is absorbed.
- Remove from heat and let it sit (covered) for 5 minutes. Fluff with a fork before serving.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
