Garlic and Tomato Rice Pilaf with Chili Pepper
A fragrant rice pilaf infused with sautéed garlic, fresh tomatoes, and a mild chili pepper heat, perfect as a flavorful side dish. This mediterranean-inspired rice & grains (vegetarian) ready in about 35 minutes pairs long grain white rice, garlic cloves, medium ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups long grain white rice
- 4 cloves garlic cloves
- 2 medium ripe tomatoes
- 1 small red chili pepper
- 2 tbsp olive oil
- 3 cups vegetable broth
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear, then drain well.
- Step 2: Peel and finely mince 4 garlic cloves. Dice 2 medium ripe tomatoes into small 1/2-inch cubes. Thinly slice 1 small red chili pepper, removing seeds for less heat.
- Step 3: Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering, add the minced garlic and sliced chili pepper, sauté for 1-2 minutes until fragrant but not browned.
- Step 4: Add the diced tomatoes to the pan and cook for 3-4 minutes until softened and slightly saucy.
- Step 5: Stir in the drained rice, coating the grains with the tomato and garlic mixture, cooking for 1 minute.
- Step 6: Pour in 3 cups vegetable broth, add 3/4 tsp salt and 1/4 tsp black pepper, and bring to a boil.
- Step 7: Reduce heat to low, cover tightly, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- Step 8: Remove from heat and let stand covered for 5 minutes, then fluff with a fork and stir in 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
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Frequently asked questions
How long does Garlic and Tomato Rice Pilaf with Chili Pepper take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic and Tomato Rice Pilaf with Chili Pepper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Garlic and Tomato Rice Pilaf with Chili Pepper?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic and Tomato Rice Pilaf with Chili Pepper for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garlic and Tomato Rice Pilaf with Chili Pepper vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
