Caribbean Tomato Herb Rice brings vibrant island flavors to your everyday table. Inspired by my Canadian kitchen influenced by tropical cooking, this recipe uses long-grain rice simmered in a rich tomato-herb sauce with a gentle kick from bird’s-eye pepper. It’s a colorful, vegan-friendly dish that’s as satisfying as it is simple, perfect for Meat-Free Mondays or as a flavorful side with dinner.
Ingredient Guide
- Basmati Rice: Fluffy, long-grain rice that absorbs flavors and remains separate once cooked.
- Tomatoes: Provide the rich color and tangy base essential to the dish.
- Parsley: Adds fresh herbal brightness and a pop of green.
- Onion: Creates a savory foundation when sautéed at the start.
- Garlic: Adds fragrance and deepens the savory flavor.
- Bird’s Eye Pepper: Infuses gentle heat—adjust or omit to suit your spice preference.
- Olive Oil: Used for sautéing and bringing the flavors together.
- Thyme: Brings subtle, earthy aroma typical of Caribbean cooking.
- Salt: Essential to balance flavors throughout the dish.
- Brown Sugar: Balances the tomato’s acidity with a touch of sweetness.
- Vegetable Stock: Cooks the rice and adds savory depth; can be substituted for coconut milk for creaminess.
- Black Pepper: Enhances the dish with a gentle warming flavor.
- Tomato Paste: Deepens tomato flavor and adds color.
- Cilantro (Optional): Brings fresh, bright contrast when stirred in at the end.
Shopping Made Easy
- Look for high-quality basmati rice in the rice aisle.
- Use extra-virgin olive oil for clean cooking flavor.
- Fresh tomatoes and herbs will elevate freshness; skip canned if possible.
- Choose stock (vegetable, chicken, or even coconut milk) depending on dietary preference.
Cooking Notes from the Kitchen
- Blanch tomatoes for 2–4 minutes, then peel; this removes bitterness and gives a smooth texture.
- Pulse tomatoes and parsley in a food processor just until chunky to build body in the base.
- Sauté aromatics gently to avoid burning and preserve flavor.
- Rinse rice until the water runs clear to prevent stickiness.
- Stir rice into the tomato base so every grain gets coated before adding stock.
- Cook rice with lid on and let rest 5 minutes, then fluff with a fork for a perfect texture.
What makes this “Caribbean” tomato rice?
This version blends aromatic herbs, bird’s-eye pepper, and tomato with simmered rice for a distinct tropical flavor peppered with subtle heat.
What stock can I use?
Vegetable stock keeps it vegan, while chicken or coconut milk-based stock adds richness for non-vegan or creamier preferences.
How do I prevent mushy rice?
Rinse the rice thoroughly, cook with lid on without stirring, and let it rest covered off the heat before fluffing.
How can I turn this into a main dish?
Stir in cooked protein like shrimp, chicken, or tofu after fluffing, or serve it alongside beans or a veggie stew for a hearty meal.
Caribbean Tomato Herb Rice
Ingredients
- 2 cups Basmati rice
- 5 large tomatoes
- 1 small bunch parsley
- 1 small onion diced
- 2 large cloves garlic diced
- 1 Bird’s Eye pepper chopped
- 1 tablespoon olive oil
- 4-6 sprigs thyme
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1 1/2 – 2 cups vegetable stock adjust
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste or tomato puree
- 1-2 tablespoon cilantro chopped, optional
Instructions
- Blanch tomatoes 2–4 minutes in boiling water, cool, then peel and wipe core.
- Roughly chop tomatoes and parsley; pulse until chunky.
- In a deep pot, sauté onion, garlic, thyme, pepper, and black pepper in olive oil over low heat for 3–4 minutes.
- Stir in tomato paste and cook 2 minutes, then add tomato-parsley mix.
- Add salt and simmer 5 minutes until mixture thickens.
- Rinse rice under cool water; stir into tomato base to coat grains.
- Pour in stock, bring to a boil, reduce heat, cover, and simmer 15 minutes.
- Turn off the heat, keep covered for 5 minutes; then stir in the cilantro and fluff.
- Serve and enjoy.
