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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 cups
Calories 250kcal
Author Lauren
Cost $2.12 / .53¢ per serving


  • 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¢)


  • 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.


Calories: 250kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 448mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 17.3mg | Calcium: 20mg | Iron: 0.2mg