Southern Tomatoes and Rice Recipe
Servings: 4 Servings
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 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 grease, ½ 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 tomatoes, 2 cups low-sodium chicken broth, ½ teaspoon salt, ¼ teaspoon 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.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of tomatoes and rice. Actual calories will vary.
- Store leftovers in a sealed container in the fridge for up to 4 days.
- Scroll up above the recipe to find:
- How to Make Southern Tomatoes and Rice (with step-by-step photos)
- Variations and Substitutions
- Quick Tip
- Storage
- More Side Dish Recipes
Nutrition Facts
Southern Tomatoes and Rice Recipe
Serving Size
1 cup
Amount per Serving
Calories
276
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
7
mg
2
%
Sodium
350
mg
15
%
Potassium
379
mg
11
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
7
g
14
%
Vitamin A
121
IU
2
%
Vitamin C
11
mg
13
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
