548 tomato rice recipes

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Crock-Pot minestrone soup with kidney beans, zucchini, carrots, red pepper, and crushed tomatoes slow-cooked 8 to 10 hours. A set-it-and-forget-it vegetable soup with rice.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

Canned tuna gets a serious upgrade in this sweet and sour stir-fry with pineapple, tomatoes, and green pepper. Budget-friendly, feeds 8, and ready in 45 minutes over rice or noodles.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Pork chops simmered in a bright radish and cilantro relish with tomatoes, orange juice, and lime. A unique braised pork dish with Latin-inspired flavors served over rice.

Vegetarian moussaka with rice, eggplant, and potatoes layered with a tomato-garlic rice mixture and a soy milk white sauce with nutmeg and allspice. A dairy-free take on the Greek classic.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Lentil rice casserole baked with canned tomatoes, dill, and a bread crumb crust. A hearty, low-fat vegan bake with pantry staples and no added oil.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

Harvest medley: a rice cooker one-pot meal with eggplant, tomatoes, chickpeas, and herbed rice. A vegan weeknight dinner that cooks hands-free in 30 minutes.