Whole Tomato Rice

This one-pot whole tomato rice dish has been so epic and crazily circulated around on the internet. As I grew up with one-pot rice and often made this kind of rice for my family, like Shiitake mushrooms and chicken rice. Often times, I cook tomato dishes for my family.

It shouldn't surprise me at all. What intrigued me is that a whole tomato is going to be placed in a rice cooker (or a pot) to make a meal. Even better, you can make your own creative versions with many extra vegetables or meats you like.

Here's my version, I added some Edamame beans (immature soybeans in the pod) that you might have tasted at sushi bars and found in the Taiwanese and Japanese cuisines. These little beans are flavoursome and rich in protein and plant sterols.

That said, Edamame beans can help lower cancer risk too. On top of that, some bacon dices were added to suit the taste buds of the meat-lovers in the family.

You might like to tweak this recipe with your own preferred meats and vegetables. Or skip the meat and turn it into a vegan dish. What is the final verdict after my trying this whole tomato rice? I’ve already marked it as a high-priority recipe in my family menu just in case for a hectic day.

Whole Tomato Rice Recipe

(Printable recipe)
By Christine’s Recipes
Course: Rice
Cuisine: Asian
Prep time: 10 mins
Cook time: 30 mins
Yield: 3 to 4 serves

Ingredients:

• 1 whole tomato, about 200 gm
• 1 cup (rice-cooker cup, about 155 gm) rice
• 1.2 cups (rice-cooker cup) water
• 40 gm corn kernels
• 1 tsp oil
• ½ tsp salt
• ½ tsp sugar
• 100 gm soy beans
• 60 gm diced bacon

Method:

1. Rinse and cook rice with water in a rice cooker. Just use 80% of water as usual.
2. Trim away the stem from the tomato. Use a sharp knife to score a cross slit at the bottom of the tomato Place it in the middle of pot. Add corn kernels, salt, sugar and oil. Cook until the rice is done.
3. While cooking rice, sauté the bacon until aromatic and release some oil. Absorb the excess oil with kitchen paper. Set aside. Boil the beans in salted boiling water until cooked through. Drain, peel and set aside.
4. When the rice is done, mash the tomato. Stir in the beans and bacon. Season with salt and soy sauce if needed. Serve hot.

Notes：

• I used frozen beans in pods this time. They are already cooked and very handy, available at Asian grocers. You might like to use fresh, or those without the pods.
• As the amount of water contained in every tomato is quite different. Please adjust the amount of water to cook rice accordingly.
• I only added about 80% of water to cook the rice. The ratio of rice and water I often used is 1: 1.5 So to make this rice dish, the ratio was 1: 1.2
  
• You might make this rice on a stove, also using 80% of water that you used to cook rice.