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Garlic Tomato Pilaf — Simple One‑Pot Rice

Prep 15 min Cook 25 min Difficulty 2/5

Simple Garlic Tomato Pilaf: a 40-minute one-pot rice dish with garlic, tomato, and parsley—easy, vegetarian, and family-friendly.

Why this recipe works

Garlic Tomato Pilaf is a simple one-pot rice dish flavored with sautéed onion, garlic, and diced tomato. It’s quick, vegetarian, and suits weeknight dinners or as a side for grilled proteins. This recipe serves four and fits cooks who want an easy, hands-off rice dish with fresh flavor.

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Key takeaways

One-pot, 40 minutes total
Simple pantry ingredients
Easy to customize (veggies or broth)

Recipe guide

Garlic Tomato Pilaf is a simple one-pot rice dish flavored with sautéed onion, garlic, and diced tomato. It’s quick, vegetarian, and suits weeknight dinners or as a side for grilled proteins. This recipe serves four and fits cooks who want an easy, hands-off rice dish with fresh flavor.

A flavorful, one-pot rice that’s ready in about 40 minutes.

  • One-pot, 40 minutes total
  • Simple pantry ingredients
  • Easy to customize (veggies or broth)

Ingredients

Serves 4 - 1 cup long-grain rice, rinsed - 2 tbsp olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups diced tomato (canned or fresh) - 2 cups vegetable broth - 1 tsp salt - 1/2 tsp black pepper - 1 tbsp chopped parsley (for garnish)

Method

1. Rinse rice under cold water until clear; drain. 2. Heat oil in a medium saucepan over medium heat. Sauté onion 4–5 minutes until translucent. 3. Add garlic, cook 30 seconds. Stir in diced tomato and cook 2–3 minutes. 4. Add drained rice, stir to coat. Pour in broth, add salt and pepper, bring to a boil. 5. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. 6. Remove from heat, let sit covered 5 minutes, fluff with a fork, stir in parsley and serve.

Tips & Variations

- Use chicken broth instead of vegetable broth for a nonvegetarian option. - Add a bay leaf with the broth and remove before serving for extra aroma. - Stir in a handful of frozen peas or chopped spinach after cooking for color and nutrition.

Ingredients

  • 1 cup long-grain rice
  • 2 tbsp olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 2 cups diced tomato
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped parsley

Instructions

  1. Rinse rice under cold water until water runs clear and drain well
  2. Heat olive oil in a medium saucepan over medium heat
  3. Add chopped onion and sauté until translucent, about 4–5 minutes
  4. Add minced garlic and cook 30 seconds until fragrant
  5. Stir in diced tomato and cook 2–3 minutes to soften
  6. Add drained rice and stir to coat with oil and tomato mixture
  7. Pour in vegetable broth, add salt and pepper, and bring to a boil
  8. Reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed
  9. Remove from heat and let sit covered 5 minutes
  10. Fluff rice with a fork and stir in chopped parsley before serving

FAQs

Can I use brown rice instead of long-grain white rice? Yes—use a 1:2.5 rice-to-liquid ratio and extend simmering time to 35–45 minutes until tender.
Can I make this in a rice cooker? Yes—follow the same ingredient ratios and cook on the regular rice setting; stir in parsley after cooking.
How do I prevent soggy rice? Rinse rice well, measure liquid accurately, bring to a boil before reducing heat, and avoid lifting the lid while simmering.