Tomato Rice Stew

Tomato Rice Stew

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Sydney Melton
Recipe by  Sydney Melton

“Savory blend of rice and vegetables for a cold rainy day. Filling and delicious. Serve before bedtime because it has a tendency to make you feel warm, calm and tired.”

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Adjust Servings

Original recipe yields 12 servings



  1. In a large saucepan, mix the water, rice, potatoes, tomato paste, and tomato sauce. Stirring constantly, bring to a boil. Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm.
  2. Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.

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Reviews (8)

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I used this recipe as a guideline for a last-day-before-payday meal to clean out the fridge and was quite pleased with the results. I started out the alterations with 1/2 c finely chopped onion in about 3 tbsp butter in the bottom of the stock pot and proceeded to add whatever was open and needed to be used in the kitchen. I substituted chicken stock for water, used about 12 small yukon gold potatoes and added kidney beans, lots of black pepper, 1/2 tsp of chili powder and about 1/2 c of red wine from the bottom of the bottle - all of which combined with the recipe to make a nicely-flavored soup. The soup is quite hearty, filling and was even better on day two as lunch. I was pleasantly surprised with the results and recommend this recipe as a guideline that can be liberally altered to your own tastes. I may even try some chicken next time.

- elspeth -

- elspeth -

The rice stew wasn't bad at all. I thought that it tasted better the second day. I would suggest adding the spinach only after simmering. It loses colour when it has been simmered for too long. I would suggest cooking the rice until it tenders before adding the potatoes as everybody thought the rice was still hard while the potatoes were too soft. It had a nice taste though.



I've made this a couple times now.The first time I thought it tasted quite good but the last time it was very bland.What I did to add some flavor was to add a teaspoon of butter to my bowl.One thing I'll do next time would be to use chopped spinach,the whole leaf just makes it all stringy.

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Amount Per Serving (12 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 43.8 g
  • 14%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1075 mg
  • 43%

Based on a 2,000 calorie diet



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Tracy's Tomato Artichoke Rice Salad


next recipe:

Tomato Chicken Rice Soup