Tasty Tarragon and Tomato Rice Dish

7
ROBBIN1 0

"A unique tomato topping for rice that doesn't use garlic. It has the wonderfully rich flavor of tarragon and is quick and easy to prepare. Goes well with grilled chicken or salmon."

Ingredients 45 m {{adjustedServings}} servings 225 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.
Tips & Tricks
Fire-Roasted Cherry Tomato Salsa

See what fire-roasting the tomatoes does for this simple salsa.

Indian-Style Rice

See how to make a fragrant, colorful basmati rice side dish.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 7

  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Alana
3/21/2006

This was very nice! I didn't have any vermouth, so I used white wine. I served it over brown rice.

ILGIRL97
12/19/2004

This has a nice flavor. It was easy to make. Ingredients are on hand so that makes it even easier. I didn't have any vermouth. So I used Gin instead. Ended up tasting okay to me.

Elaine Childs
8/12/2007

I didn't alter this recipe at all except for serving the tomato mixture over pasta instead of rice, but it really didn't have much flavor at all. It wasn't bad, but this is not something I'll make again