Tomato Rice
"Today I am here with a new recipe I made in partnership with @MuirGlen and @TheFeedfeed, Tomato Rice! These tomatoes are the best organic tomatoes from the farm to table. It makes my cooking a breeze. If you haven’t tried them yet, go to your local co-op and have some. I bought mine from @oceanbeachpeoplesorganicfoodmarket. This recipe is inspired by a popular South Indian dish, Thakkali Sadam. It’s a rice-based dish made with lots of tomatoes and spices. Tomato Rice can be served without any side dishes as it is very tasty and flavorful on its own, especially since I used @MuirGlen tomatoes. This recipe is also fabulous to pack for lunch boxes since it is a super quick to make."
-- @mixandstir
A Note from Feedfeed

Rumela from Mix and Stir created this recipe using Muir Glen Diced Tomatoes.  She found all the ingredients at Ocean Beach People's Organic Food Market in San Diego, CA! You can find your local co-op here and try this recipe too. 


Prep time 10mins
Cook time 20mins
Serves or Makes: 5


  • 4 tablespoons olive oil, divided
  • 1/ 2 teaspoon cumin seeds
  • 1 whole dried red chili
  • 1/ 2 teaspoon mustard seeds
  • 10 curry leaves, divided
  • pinch asafoetida
  • 1 medium onion, finely chopped
  • 1 teaspoon ginger paste
  • 1 tablespoon garlic paste
  • 1 (14.5 ounce) can Muir Glen Diced Tomatoes
  • Salt, to taste
  • Sugar, to taste
  • 1 tablespoon Sambar Masala
  • 5-6 cups cooked basmati rice
  • Handful cashews


  • Step 1

    Heat 3 tablespoons oil in a large skillet. Add cumin seeds, mustard seeds, whole red chili and 6 curry leaves. Once the mustard seeds begin to pop, add the asafoetida.

  • Step 2

    Add onion to the pan and fry until translucent. Add ginger and garlic paste. Cook stirring occasionally, until fragrant. Add sambar masala and keep stirring. Pour in tomatoes and mix well. Add salt and cook until tomatoes are soft and starting to caramelize around edges of the pan.

  • Step 3

    Add rice and stir to coat. Season with salt and sugar to taste. Once rice is fully coated, remove from heat. Cover and let stand for a few minutes.

  • Step 4

    Heat remaining 1 tablespoon oil in a small pan. Add 4 curry leaves and the cashews to the pan. Fry on low heat until turns light brown. Add cashews to the rice and mix in.