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Tomato-Oregano Rice with Ghee Potatoes
Easy tomato-oregano rice paired with ghee-fried potatoes—ready in ~40 minutes with simple pantry ingredients.
Why this recipe works
This is a straightforward, pantry-friendly recipe: tomato-oregano rice paired with golden ghee-fried potatoes. It suits cooks looking for a quick, comforting vegetarian main or side.
- tomato oregano rice recipe
- ghee potatoes with rice
- easy rice and potatoes
- one-pot tomato rice
Key takeaways
Ready in about 40 minutes (15 min prep, 25 min cook)
Use ~4 cups total liquid for 2 cups rice, counting the tomato sauce
Fry potatoes first and fold in at the end for best texture
Recipe guide
This is a straightforward, pantry-friendly recipe: tomato-oregano rice paired with golden ghee-fried potatoes. It suits cooks looking for a quick, comforting vegetarian main or side.
A simple, fragrant rice dish with golden ghee-fried potatoes ready in 40 minutes.
- Ready in about 40 minutes (15 min prep, 25 min cook)
- Use ~4 cups total liquid for 2 cups rice, counting the tomato sauce
- Fry potatoes first and fold in at the end for best texture
Ingredients
- 2 cups long-grain rice, rinsed until water runs clear - 2 medium potatoes, peeled (optional) and cut into 1/2-inch cubes - 1.5 cups tomato sauce - 1 tsp dried oregano - 1 tsp chilli (adjust to taste) - 2 tbsp ghee (plus extra oil or ghee if needed) - Salt to taste - About 2.5–3 cups water (see method for exact liquid balance)
Method
1) Prep: rinse rice and cube potatoes; heat 2 tbsp ghee in a large skillet over medium-high. 2) Potatoes: cook potato cubes, stirring occasionally, until golden and tender (10–12 min); season with salt and remove. 3) Sauce & rice: lower heat to medium, add a splash of oil/ghee if needed, toast 1 tsp chilli ~30 sec, stir in 1.5 cups tomato sauce and 1 tsp oregano; simmer 1–2 min. 4) Add rice and enough water so total liquid ≈ 4 cups for 2 cups rice (tomato sauce counts toward this); bring to boil, cover, reduce to low and simmer 15–18 min. 5) Rest & finish: turn off heat, let rice rest covered 5 min, fluff with a fork. Fold in or top with ghee potatoes and adjust seasoning.
Tips & Variations
- Liquid note: tomato sauce reduces volume—aim for ~4 cups total liquid (tomato sauce + added water) for 2 cups rice. - Make it one-pan by sautéing potatoes on one side of a wide pot and adding rice/sauce to the other before combining. - Variations: add diced onion and garlic at step 3; stir in fresh herbs or a squeeze of lemon before serving.
Ingredients
- 2 cups rice
- 2 medium potato
- 1 tsp chilli
- 1 tsp oregano
- 1.5 cups tomato sauce
- 2 tbsp ghee
Instructions
- Rinse rice under cold water until water runs clear.
- Peel (optional) and cut potatoes into 1/2-inch cubes.
- Heat 2 tbsp ghee in a large skillet over medium-high heat.
- Add potato cubes and cook, stirring occasionally, until golden and tender, about 10–12 minutes; season lightly with salt.
- Remove potatoes from skillet and keep warm.
- Reduce heat to medium, add a splash of oil or a bit more ghee if needed.
- Add 1 tsp chilli to the skillet and toast briefly for 30 seconds.
- Stir in 1.5 cups tomato sauce and 1 tsp oregano; simmer 1–2 minutes to blend flavors.
- Add rinsed rice and enough water to reach a total liquid volume appropriate for 2 cups rice (about 4 cups total liquid including the tomato sauce); stir and bring to a boil.
- Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 15–18 minutes.
- Turn off heat and let rice rest covered for 5 minutes, then fluff with a fork.
- Fold ghee potatoes into the rice or serve them on top; adjust seasoning and serve warm.
FAQs
Can I use brown rice?
Yes—use a 1:2.5–3 rice:liquid ratio and increase simmering time to 35–45 minutes, then rest until tender.
How do I keep potatoes crisp?
Fry potatoes until well browned and drain on paper towel; fold into rice just before serving to retain some texture.
Can I make this vegan?
Replace ghee with neutral oil or vegan butter and proceed the same way.