Rice Cooker Spicy Tomato Rice

Spyce 19

"This rice dish is at its best when the tomato puree is made with fresh garden tomatoes. I use 2 or 3 medium tomatoes and puree them in my food mill. When garden tomatoes are not available, substitute a good brand of canned tomatoes or tomato sauce."
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35 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Rinse rice under running water in a sieve until water is clear or place the rice in a bowl or pot with enough water to cover and swish with fingers to remove starch, pour off water and repeat until water is clear, drain rice.
  2. Heat the oil in rice cooker pot. Add the onion and saute 3 to 4 minutes or until onion is softened. Add the ginger and garlic. Stir until fragrant, about 30 seconds.
  3. Add the cinnamon, cloves, garam masala, ground red pepper, sugar, and salt. Stir to combine. Cook 1 to 2 minutes stirring frequently. Add the rice and stir.
  4. Add the tomato puree or sauce, tomato paste, and water. Stir well to combine ingredients.
  5. Cook rice through one cycle. Place rice into a serving dish and fluff with a fork. Sprinkle with 1 tablespoon of cilantro and serve.



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