Tasty Tarragon and Tomato Rice Dish

7 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  ROBBIN1

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (7)

Rate This Recipe


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



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.



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

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Tarragon Chicken and Rice Soup


next recipe:

Tomato Chicken Rice Soup