---
title: "Big-Batch Tomato Rice for Busy Weeks"
url: https://save.cooking/@budgetbytes/big-batch-tomato-rice-for-busy-weeks
author: Budget Bytes
author_profile: https://save.cooking/@budgetbytes
description: "A cheap, flavor-packed tomato rice that cooks in one pot, scales easily, and freezes like a champ. Use it as a side, a burrito filler, or a base for bowls all week."
prep_time: 10 minutes
cook_time: 35 minutes
total_time: 45 minutes
servings: 8
tags: ["Main Dish", "Component", "Side Dish", "Vegetarian", "Make Ahead", "None", "American", "Stovetop", "Gluten Free", "One Pot"]
published: 2026-01-06
updated: 2026-01-14
---

# Big-Batch Tomato Rice for Busy Weeks

*Recipe by [@budgetbytes](https://save.cooking/@budgetbytes)*

A cheap, flavor-packed tomato rice that cooks in one pot, scales easily, and freezes like a champ. Use it as a side, a burrito filler, or a base for bowls all week.

This is the kind of meal-prep staple that saves you on busy weeks: pantry ingredients, one pot, and lots of portions. The tomato and spices keep it from tasting like “plain rice,” and it reheats beautifully. Make a big batch, freeze half, and you’ve got instant building-block meals ready to go.

**Total Time:** 45 minutes | **Prep:** 10 minutes | **Cook:** 35 minutes | **Servings:** 8

## Ingredients

### Tomato Rice

- 2 Tbsp cooking oil (vegetable or olive oil)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups long-grain white rice (uncooked)
- 2 Tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 1/2 cups water or broth (chicken or vegetable)
- 1 1/2 tsp salt (adjust to taste, especially if using broth)
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp dried oregano
- 1/2 tsp ground cumin (optional but recommended)
- 1/4 tsp black pepper
- 1 bay leaf (optional)

### Optional Add-Ins (Budget-Friendly)

- 1 (15 oz) can black beans or chickpeas, drained and rinsed
- 1 cup frozen corn
- 1–2 cups frozen mixed vegetables
- 2 cups cooked shredded chicken or diced sausage (for a heartier meal)

### For Serving (Optional)

- Chopped cilantro or parsley
- Lime wedges
- Plain yogurt or sour cream
- Shredded cheese

## Instructions

1. Dice the onion and mince the garlic. Set aside.

2. Add the oil to a large pot with a lid over medium heat. Add the onion and cook 3–5 minutes, stirring occasionally, until softened.

3. Stir in the garlic and cook 30 seconds more.

4. Add the uncooked rice and tomato paste. Stir and cook for 2–3 minutes, until the rice is well-coated and the tomato paste darkens slightly (this boosts flavor).

5. Add the crushed tomatoes, water or broth, salt, smoked paprika, oregano, cumin (if using), black pepper, and bay leaf (if using). Stir well, scraping the bottom of the pot to loosen anything stuck.

6. Bring the pot to a gentle boil. Once boiling, reduce heat to low, cover, and simmer for 20 minutes.

7. After 20 minutes, turn off the heat and let the rice rest (still covered) for 10 minutes to finish steaming.

8. Remove the bay leaf, then fluff with a fork. Taste and adjust salt if needed.

9. Optional: Stir in beans and/or frozen vegetables after fluffing. Cover and let sit 2–3 minutes to warm through (or turn the heat to low for a few minutes if needed).

10. Serve as a side or as a base for bowls (top with a protein, veggies, and a sauce). Cool leftovers quickly for storage.

## Tags

`Main Dish`, `Component`, `Side Dish`, `Vegetarian`, `Make Ahead`, `None`, `American`, `Stovetop`, `Gluten Free`, `One Pot`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@budgetbytes/big-batch-tomato-rice-for-busy-weeks](https://save.cooking/@budgetbytes/big-batch-tomato-rice-for-busy-weeks)*