Dinner

Tomato Rice Skillet Dinner Recipe

ByJake Silas January 10, 2026January 10, 2026

Introduction

Tomato Rice Skillet Dinner is a simple, comforting one-pan meal full of vibrant flavors. This dish combines tender rice with savory tomatoes and herbs, making it perfect for a quick weeknight dinner. With just a few ingredients, you’ll have a delicious, hearty dish ready in under 30 minutes.

A white round plate filled with a single layer of cooked white rice mixed with small, evenly chopped red tomatoes and bright green parsley leaves scattered throughout. The rice grains are fluffy and separate, while the tomatoes add a juicy texture and the parsley brings vibrant green color contrast. The surface beneath the plate is a white marbled texture, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes with juices
1 cup long-grain white rice, rinsed
2 cups vegetable broth or water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon dried oregano or Italian seasoning
2 tablespoons olive oil
Fresh parsley, for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Add rinsed rice to the skillet and toast for 1 to 2 minutes until the edges become slightly translucent.
Step 4: Pour in diced tomatoes with their juices, vegetable broth, salt, pepper, and oregano. Stir thoroughly to combine all ingredients.
Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until the rice is tender and liquid is fully absorbed.
Step 6: Remove skillet from heat and let stand, covered, for 5 minutes. Fluff rice gently with a fork.
Step 7: Sprinkle with fresh parsley if desired and serve immediately while hot.

Tips & Variations

For added protein, stir in cooked beans, shredded chicken, or sautéed sausage before serving.
Use chicken broth instead of vegetable broth for a richer flavor.
Try adding a pinch of red pepper flakes for a subtle heat.
Fresh basil or cilantro can be substituted for parsley to change the flavor profile.
Rinsing the rice helps prevent sticking and results in fluffier grains.

Storage

Store leftover tomato rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of water or broth to restore moisture if needed.

How to Serve

A top view of a white bowl filled with a single layer of cooked white rice mixed evenly with small chopped pieces of red tomatoes and bits of green parsley leaves scattered throughout. The rice grains have a soft and fluffy texture, while the tomatoes add bright splash of red and the parsley adds fresh green accents. The white bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust simmer time accordingly, usually around 40 to 45 minutes, and increase the broth to 2 1/2 cups.