Southern Tomatoes and Rice

Southern Tomatoes and Rice ~

Juicy, garden fresh tomatoes and sweet Vidalia onion, simmered with white rice and a handful of simple ingredients, bring old-fashioned Southern flair to the dinner table!

Serve this easy rice dish as a savory side or toss in some Roasted Okra and plant-based sausage for a hearty one-pot meal.

Ingredients for Southern Tomatoes and Rice

• 1 tablespoon butter
• 2 tablespoons Vidalia onion, finely chopped
• 2 cups long-grain white rice
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups vegan chicken-style broth
• 2 cups fresh tomatoes, small diced

Ingredient Notes

• Vegan Butter: This recipe calls for butter in place of more traditional bacon grease. If you want to to add a touch of smokiness to your rice, a dash or two of liquid smoke or smoked salt in lieu of regular salt will do the trick.
• Vidalia Onion: White onion can also be used.
• Long-Grain White Rice: The traditional variety of rice for this dish. If you opt to make this recipe with a different type of rice, note that this may affect the cooking time.
• Salt and Pepper: Amounts given for this recipe should be used as general guidelines; season to taste.
• Vegan Chicken-Style Broth: I like Better Than Bouillon’s No-Chicken Base.
• Fresh Tomatoes: Fresh is best but if you must use canned tomatoes, a regular 14.5-ounce can, undrained, will work just fine. Look for petite diced tomatoes so you’re sure to get tomatoes in every bite.

How to Make Southern Tomatoes and Rice

STEP ONE: Into a medium pot over medium-high heat, add the butter. When the butter is melted, add the onion. Cook for 3 minutes, until tender, stirring frequently.

STEP TWO: Add the rice, garlic, salt, and pepper. Stir to coat the rice. Cook for 1 minute.

STEP THREE: Add the chicken-style broth and tomatoes. Bring to a boil then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender. Remove from heat and let the rice stand for 5 minutes.

STEP FOUR: Fluff the rice with a fork, adjust seasoning to taste, and serve hot.

More Southern Vegan Recipes You’ll Love!

• Jambalaya
• Fried Green Tomatoes
• Yellow Squash Casserole
• Creamy Vegan Mac and Cheese
• Red Velvet Cake

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Southern Tomatoes and Rice

Juicy, fresh-from-the-garden tomatoes and sweet Vidalia onion, simmered with white rice and a handful of simple ingredients, bring old-fashioned Southern flair to the dinner table!

5 from 12 votes

Print Pin Rate

Course: Side Dish

Cuisine: American, Southern

Keyword: rice, tomatoes, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 254kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 tablespoon vegan butter
• 2 tablespoons Vidalia onion finely chopped
• 2 cups long-grain white rice
• 1 teaspoon garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups vegan chicken-style broth
• 2 cups fresh tomatoes small diced

Instructions

• Into a medium pot over medium-high heat, add the butter. When the butter is melted, add the onion. Cook for 3 minutes, until tender, stirring frequently.
• Add the rice, garlic, salt, and pepper. Stir to coat the rice. Cook for 1 minute.
• Add the chicken-style broth and tomatoes. Bring to a boil then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender. Remove from heat and let the rice stand for 5 minutes.
• Fluff the rice with a fork, adjust seasoning to taste, and serve hot.

Nutrition

Calories: 254kcal | Carbohydrates: 53g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 531mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

SUBSCRIBE!

You have Successfully Subscribed!