Vietnamese Tomato Rice Recipe

Why I’ll Love This Recipe

I love how this recipe transforms everyday rice into a vibrant and flavorful side dish using simple ingredients. The tomatoes create a rich, savory base while the garlic and onions add depth of flavor. I also appreciate that it comes together easily and complements a wide variety of Vietnamese-inspired dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• jasmine rice
• ripe tomatoes, diced
• onion, finely chopped
• garlic, minced
• vegetable oil or butter
• chicken broth or vegetable broth
• tomato paste
• fish sauce
• salt
• black pepper
• green onions, sliced
• fresh cilantro for garnish

Directions

1. I rinse the jasmine rice until the water runs clear, then let it drain well.
2. I heat the oil or butter in a saucepan and sauté the onion until softened.
3. I add the garlic and cook until fragrant.
4. I stir in the diced tomatoes and tomato paste, cooking until the tomatoes break down into a thick sauce.
5. I season the mixture with fish sauce, salt, and black pepper.
6. I add the rice and stir well to coat each grain with the tomato mixture.
7. I pour in the broth and bring everything to a gentle boil.
8. I reduce the heat to low, cover the pan, and cook until the rice is tender and the liquid is fully absorbed.
9. I let the rice rest for about 10 minutes before fluffing it gently with a fork.
10. I garnish the finished rice with sliced green onions and fresh cilantro before serving.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

I sometimes add peas, diced carrots, or sweet corn for extra color and texture. I enjoy mixing in cooked shrimp, shredded chicken, or sliced Chinese sausage to turn the rice into a complete meal. When I want a vegetarian version, I replace the fish sauce with soy sauce and use vegetable broth. A pinch of white pepper or chili flakes also adds a pleasant kick.

Storage/Reheating

I store leftover Vietnamese Tomato Rice in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. I reheat the rice in the microwave or on the stovetop with a splash of water or broth to restore its soft and fluffy texture.

FAQs

Can I use canned tomatoes instead of fresh?

Yes. I can substitute canned diced tomatoes when fresh tomatoes are not in season, and they still provide excellent flavor.

Which rice works best for this recipe?

I prefer jasmine rice because its fragrant aroma and fluffy texture complement the tomato-based seasoning perfectly.

Can I make this recipe vegetarian?

Yes. I simply replace the fish sauce with soy sauce or a vegetarian seasoning sauce and use vegetable broth.

What can I serve with Vietnamese Tomato Rice?

I enjoy serving it with grilled chicken, fried fish, pork chops, stir-fried vegetables, fried eggs, or tofu for a complete meal.

Can I prepare this rice ahead of time?

Yes. I often make it in advance because it reheats well and remains flavorful, making it great for meal prep.

Conclusion

I love making Vietnamese Tomato Rice because it is colorful, comforting, and full of fresh, savory flavors. The combination of fragrant jasmine rice, ripe tomatoes, and aromatic seasonings creates a versatile dish that fits effortlessly into both everyday dinners and special meals. Whether I serve it as a side or enjoy it as the main attraction, this recipe always delivers satisfying flavor in every bite.

Vietnamese Tomato Rice Recipe

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Vietnamese Tomato Rice is a flavorful rice dish made with fragrant jasmine rice, fresh tomatoes, garlic, onions, and savory seasonings. The tomatoes give the rice a naturally sweet, slightly tangy flavor and a beautiful red-orange color that pairs perfectly with a variety of main dishes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Vietnamese
• Diet: Low Fat

Ingredients

• Jasmine rice
• Ripe tomatoes, diced
• Onion, finely chopped
• Garlic, minced
• Vegetable oil or butter
• Chicken broth or vegetable broth
• Tomato paste
• Fish sauce
• Salt
• Black pepper
• Green onions, sliced
• Fresh cilantro, for garnish

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Instructions

1. Rinse the jasmine rice until the water runs clear, then drain well.
2. Heat the oil or butter in a saucepan and sauté the onion until softened.
3. Add the garlic and cook until fragrant.
4. Stir in the diced tomatoes and tomato paste, cooking until the tomatoes break down into a thick sauce.
5. Season with fish sauce, salt, and black pepper.
6. Add the rice and stir well to coat each grain with the tomato mixture.
7. Pour in the broth and bring to a gentle boil.
8. Reduce the heat to low, cover, and cook until the rice is tender and the liquid is fully absorbed.
9. Let the rice rest for about 10 minutes, then fluff gently with a fork.
10. Garnish with sliced green onions and fresh cilantro before serving.

Notes

• Add peas, diced carrots, or sweet corn for extra color and texture.
• Mix in cooked shrimp, shredded chicken, or sliced Chinese sausage for a heartier meal.
• For a vegetarian version, substitute fish sauce with soy sauce and use vegetable broth.
• A pinch of white pepper or chili flakes adds a mild kick.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months and reheat with a splash of water or broth.
• Jasmine rice provides the best aroma and texture for this dish.

Nutrition

• Serving Size: 1 serving
• Calories: 250 kcal
• Sugar: 4 g
• Sodium: 540 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 0 mg