Caribbean Tomato Herb Rice

Caribbean Tomato Herb Rice brings vibrant island flavors to your everyday table. Inspired by my Canadian kitchen influenced by tropical cooking, this recipe uses long-grain rice simmered in a rich tomato-herb sauce with a gentle kick from bird’s-eye pepper. It’s a colorful, vegan-friendly dish that’s as satisfying as it is simple, perfect for Meat-Free Mondays or as a flavorful side with dinner.

Ingredient Guide

• Basmati Rice: Fluffy, long-grain rice that absorbs flavors and remains separate once cooked.
• Tomatoes: Provide the rich color and tangy base essential to the dish.
• Parsley: Adds fresh herbal brightness and a pop of green.
• Onion: Creates a savory foundation when sautéed at the start.
• Garlic: Adds fragrance and deepens the savory flavor.
• Bird’s Eye Pepper: Infuses gentle heat—adjust or omit to suit your spice preference.
• Olive Oil: Used for sautéing and bringing the flavors together.
• Thyme: Brings subtle, earthy aroma typical of Caribbean cooking.
• Salt: Essential to balance flavors throughout the dish.
• Brown Sugar: Balances the tomato’s acidity with a touch of sweetness.
• Vegetable Stock: Cooks the rice and adds savory depth; can be substituted for coconut milk for creaminess.
• Black Pepper: Enhances the dish with a gentle warming flavor.
• Tomato Paste: Deepens tomato flavor and adds color.
• Cilantro (Optional): Brings fresh, bright contrast when stirred in at the end.

Shopping Made Easy

• Look for high-quality basmati rice in the rice aisle.
• Use extra-virgin olive oil for clean cooking flavor.
• Fresh tomatoes and herbs will elevate freshness; skip canned if possible.
• Choose stock (vegetable, chicken, or even coconut milk) depending on dietary preference.

Cooking Notes from the Kitchen

• Blanch tomatoes for 2–4 minutes, then peel; this removes bitterness and gives a smooth texture.
• Pulse tomatoes and parsley in a food processor just until chunky to build body in the base.
• Sauté aromatics gently to avoid burning and preserve flavor.
• Rinse rice until the water runs clear to prevent stickiness.
• Stir rice into the tomato base so every grain gets coated before adding stock.
• Cook rice with lid on and let rest 5 minutes, then fluff with a fork for a perfect texture.

What makes this “Caribbean” tomato rice?

This version blends aromatic herbs, bird’s-eye pepper, and tomato with simmered rice for a distinct tropical flavor peppered with subtle heat.

What stock can I use?

Vegetable stock keeps it vegan, while chicken or coconut milk-based stock adds richness for non-vegan or creamier preferences.

How do I prevent mushy rice?

Rinse the rice thoroughly, cook with lid on without stirring, and let it rest covered off the heat before fluffing.

How can I turn this into a main dish?

Stir in cooked protein like shrimp, chicken, or tofu after fluffing, or serve it alongside beans or a veggie stew for a hearty meal.