Tomatoes with saffron rice recipe

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Top garlic, spinach and saffron flavoured rice with some tomatoes to make this quick and easy meal. Dinner in 15 mins - not bad!

(Image credit: TI Media Limited)
  • Vegetarian
  • healthy
Serves2
SkillEasy
Total Time15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories430 Kcal22%
Fat22 g31%
Saturated Fat8 g40%

Top garlic, spinach and saffron flavoured rice with some tomatoes to make this quick and easy meal. Ready in just 15 mins, it's the perfect mid-week meal option. Perfect your rice cooking skills with our how to cook rice (opens in new tab) guide.

Ingredients

  • 2tbsps olive oil
  • 300g baby plum tomatoes, halved
  • Pinch of saffron strands
  • 2 cloves garlic, peeled and chopped
  • 250g pack cooked microwave basmati rice
  • 2 good handfuls (60g/2oz) spinach leaves, washed
  • Salt and freshly ground black pepper
  • Handful of small basil leaves
  • 4tbsps freshly grated Parmesan

WEIGHT CONVERTER

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Method

  1. Heat a frying pan, add the oil and the tomatoes, in one layer, and cook for about 3 mins, to soften and colour them, but ensure they still hold their shape. Take out of the pan, using a draining spoon, and set aside.
  2. Put the saffron in a cup with 4 tbsps hot water.
  3. Add the garlic and rice to the tomato juices left in the pan, breaking the rice up with a fork. Then stir in the saffron and water, and the spinach. Let it wilt a little into the rice for a few mins. Season.
  4. Stir in the tomatoes and basil leaves, sprinkle with a couple of tbsps of Parmesan, then serve with the extra Parmesan.
Top Tip for making Tomatoes with saffron rice

We tried and liked Tilda and M&S rice in packs. Look out for frozen rice, too. If you don’t want to use saffron, try the recipe with a pack of pilau rice for extra colour and flavour.

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