Rosemary Tomato Rice Recipe

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1 vote | 2448 views

Its buttery, it’s mildly tangy and it’s good to goodness with the aroma or rosemary and garlic.

Prep time:
Cook time:
Servings: 4 person


Cost per serving $0.55 view details
  • 2 cups rice - rinsed and drain off excess water
  • 5 garlic - chopped
  • 2 tomatoes - chopped
  • 2-3 sprigs rosemary - pull/remove the leaves from stems
  • (Optional: keep aside a few leaves for garnishing)
  • 2 tbsp butter
  • Salt to taste (use sparingly if using salted butter)


  1. Heat butter; fry garlic till crispy.
  2. (Optional: remove a small scoop of the fried garlic and use it as garnishing)
  3. Tip the whole thing (butter with the fried garlic) into the rice cooker.
  4. Add in tomatoes, rosemary, rice and salt.
  5. Pour water (3 cups or as needed).
  6. Stir and let it cook.
  7. Once cooked, fluff up rice.
  8. Garnish with fried garlic and some fresh rosemary leaves.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 133g
Recipe makes 4 servings
Calories 405  
Calories from Fat 59 15%
Total Fat 6.76g 8%
Saturated Fat 3.98g 16%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 49mg 2%
Potassium 208mg 6%
Total Carbs 77.46g 21%
Dietary Fiber 2.5g 8%
Sugars 0.89g 1%
Protein 7.21g 12%
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