Tomato Rice Stew Recipe -
Tomato Rice Stew Recipe
  • READY IN 55 mins

Tomato Rice Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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 More Reviews

Most Helpful Positive Review
Mar 14, 2011

Really liked this. There are so many things you can do with it! I had spaghetti sauce left over so used it and paste, added onions, carrots, garlic, bellpepper and left out the spinach (cuz it was frozen solid, oops) and the potatoes (too much starch). It was fantastic and my 2 year old loved it! Used sweet basil, italian seasonings. Bet it'd be good with egg noodles!

Most Helpful Critical Review
Mar 21, 2008

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.


9 Ratings

Feb 04, 2004

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.

Nov 08, 2004

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.

Apr 16, 2007

This was a hearty dish and I enjoyed the flavor, but it required more water than it called for. The water completely reduced before the potatoes had cooked.

Jan 30, 2006

I thought this had a very good base- I didn't have regular basil- so I used Sweet Basil instead- and it tasted great. I had to add more water before I added the spinach and stewed tomatoes- but all in all- very tasty!

Mar 18, 2006

There was way too much rice in this recipe! I added two extra cups of water, and it was still too thick. I would decrease the rice next time, and add some more flavorful ingredients. I think I would have liked it better with less carb-heavy ingredients, and more vegetables. This would make it into more of a stew; as it was it was a rice-and-potatoes main/side dish.

Sep 27, 2010

Great mix of flavors! Super easy to prepare. I added onion and garlic powder, and substituted lime for lemon juice (what I had on hand) and collard greens for spinach. Real hearty for a cool fall evening. Might add additional veggies next time... carrots, squash, peppers...


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 1075 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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