Best 3 Tomato Rice Stew Recipes

**Dive into a World of Flavors: Discover the Essence of Tomato Rice Stew**

Embark on a culinary journey with our tantalizing tomato rice stew, a symphony of flavors that will ignite your taste buds. This delectable dish, deeply rooted in culinary traditions worldwide, offers a captivating blend of succulent tomatoes, aromatic spices, and fluffy rice, creating a harmonious balance of tangy, savory, and comforting flavors. Indulge in an array of irresistible variations—from hearty beef stew to vibrant vegetarian delights—each offering a unique twist on this classic comfort food. Join us as we unveil the secrets to crafting the perfect tomato rice stew, a dish that promises to warm your soul and captivate your senses with every spoonful.

Here are our top 3 tried and tested recipes!

RICE AND TOMATO SOUP

Rice and Tomato Soup image

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 12m

Yield about 4 to 6 servings

Number Of Ingredients 4

Ingredients

1 jar tomato sauce
3 cups water, or more as needed
1 cup basmati rice (or a handful of rice)
Parmesan

Steps:

I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.

TURKEY AND TOMATO- RICE STEW

Turkey and Tomato- Rice Stew image

Make and share this Turkey and Tomato- Rice Stew recipe from Food.com.

Provided by Rhonda O

Categories Stew

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb ground turkey
1 (16 ounce) bag frozen broccoli, red peppers, onions, and mushrooms, thawed
1 (14 1/2 ounce) can mexican-style diced tomatoes and green chilies or 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
1 (14 1/2 ounce) can ready-to-serve chicken broth
1 (11 ounce) can condensed old-fashioned tomato rice soup

Steps:

Spray 3 quart saucepan with cooking spray.
Cook turkey in saucepan over medium heat about 8 minutes, stirring occasionally, until no longer pink.
Stir in remaining ingredients.
Heat to boiling: reduce heat.
Simmer uncovered 5 minutes, stirring occasionally.

Nutrition Facts : Calories 163.9, Fat 7.2, SaturatedFat 2, Cholesterol 60.5, Sodium 792.9, Carbohydrate 6.6, Fiber 2.3, Sugar 1.2, Protein 18.8

BEEF STEW WITH TOMATOES AND RICE

Beef Stew With Tomatoes and Rice image

From Low Fat One Dish Meals from Around the World, posted for ZWT III, France. "This dish comes from the western Meditteranean corner of France", according to the cookbook. Depending on how you look at it, this is a really wet casserole or a very thick stew. I like it with a bit of crushed red pepper mixed in.

Provided by pattikay in L.A.

Categories Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 slices bacon (or turkey bacon)
1 tablespoon olive oil
1 1/2 lbs lean top round steaks, cut into 1-inch cubes
1 1/2 cups chopped onions
1 cup long grain white rice
1/2 cup water
1/2 cup dry white wine
3 cups beef stock, as needed
salt
2 cups thinly sliced carrots
1 cup thinly sliced celery
1/4 teaspoon pepper
2 garlic cloves, crushed
1 teaspoon dried thyme
1 bay leaf, crumbled
1 1/2 cups chopped tomatoes
1/2 cup parmesan cheese

Steps:

In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
Add the meat and cook it till browned.
Reduce heat to medium, stir in the onion and brown it slightly.
Remove the meat and onion to a large platter.
In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
Spoon rice into a bowl and set aside.
Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
Add the wine, stir, then return the meat and onion to the pot.
Pour in the stock almost to the height of the meat and salt it lightly.
Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
Bring to a simmer, cover tightly and simmer slowly for 1 hour.
Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
Return the liquid to the pot and bring to a boil.
Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
The rice should be tender and have absorbed almost all the liquid.
Taste and correct seasonings.
Just before serving, fold in the grated cheese.
Serve from the pot.

Tips:

For a richer flavor, use vegetable broth instead of water.
If you like a little heat, add a pinch of cayenne pepper or a diced jalapeño.
To make the stew heartier, add 1 cup of cooked lentils or beans.
For a creamier stew, stir in 1/2 cup of sour cream or Greek yogurt before serving.
Garnish the stew with chopped cilantro, parsley, or basil before serving.

Conclusion:

This tomato rice stew is a delicious, easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is a great way to use up leftover rice. Be sure to experiment with different variations of the recipe to find your favorite. Note: This recipe is for a vegetarian tomato rice stew. If you would like to add meat, you can brown 1 pound of ground beef or chicken in a large pot over medium heat before adding the remaining ingredients.