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Vegan Tomato Basil Rice Recipe

Need a new go-to side dish for busy weeknights? Try this quick and easy aromatic tomato basil rice skillet that's downright delicious! It can be thrown together in less than 30 minutes and is so flavor packed, you'll crave it at least once a week! This vegan rice is a great side dish for almost any meal.
Course Main Course, rice, Side Dish
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes


  • 2-3 tomatoes
  • 2 tbsp cashews
  • 3-4 cloves garlic
  • Half inch ginger
  • 1 tbsp cooking oil
  • 1 onion
  • 5 curry leaves
  • 1 green chilly
  • 1-2 tbsp Moroccan spice powder
  • 1 bunch basil leaves
  • 2 cups cooked rice
  • Salt as per taste


  • Make a smooth paste of tomatoes, cashews, ginger and garlic. You can also grill the tomatoes before grinding them. It will give the rice a nice flavor. Heat oil in a pan, fry sliced onions till they turn translucent along with curry leaves and slit green chillies. Then add the ground paste and salt. Saute for another 2 minutes or till the raw smell of tomatoes goes away. Then add any spice powder to the pan. I used Moroccan spice powder which I had picked up from a Farmer's market at Grand Central station in New York. I prefer using fresh basil for this recipe as that gives this rice more flavor. Roughly tear them and add them to the pan. Saute for another minute before adding cooked rice to it. Mix the rice well along with the other ingredients so that the masala coats to it. Check and adjust salt as per your taste. Tomato Basil rice is now done and ready to be devoured.