Brushetta Rice

Bruschetta Rice is an easy way to add a ton of flavor to plain rice. The rice is first toasted in olive oil, then you add a dairy free, gluten free bruschetta to the mix. So good!

Course Side Dish

Cuisine American, Italian

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 250kcal

Author Lauren

Cost $2.12 / .53¢ per serving

Equipment

Ingredients

2 cup tomatoes, seeded and finely chopped (.60¢)
2 cloves garlic, minced (.20¢)
10 fresh basil leaves, minced ($1)
2 tablespoon extra virgin olive oil, divided
¾ teaspoon sea salt, divided (.01¢)
1 cups long grain rice (.30¢)
2 cup water
¼ teaspoon cracked black pepper (.01¢)

Instructions

IN A SMALL CONTAINER, COMBINE tomatoes, garlic, basil, 1 tablespoon olive oil and ¼ teaspoon of salt. Gently fold together, cover and refrigerate while the rice cooks.
IN A MEDIUM SAUCE PAN, heat the remaining olive oil over medium heat. Add dry rice and stir to coat the rice in the oil. Continue to cook over medium heat until the rice becomes slightly transparent with golden edges.
ADD WATER, REMAINING SALT AND PEPPER to the pot and bring to a simmer. Turn off the heat and cover. Allow to steam for 15 minutes, or until the water has been completely absorbed.
FOLD TOMATO MIXTURE into the rice until evenly blended. Top with additional chopped basil and serve warm.

Nutrition