Fluffy rice paired with tomato, basil, and savoury stock turns this Low FODMAP Tomato Basil Rice into a simple dish that works with almost anything.
Low FODMAP Tomato Basil Rice is a simple rice dish with rich tomato flavour, soft fluffy grains, and fresh basil stirred through at the end for extra freshness.
I added paprika and stock to give the rice a deeper savoury flavour without making it too rich, so it works well both as a main meal and as a side dish.
I love rice and cook it often. In fact, the very first dish I ever made on my own was risotto.
Many people are surprised to learn that Italians usually eat rice as a main course rather than as a side dish. It is considered an alternative to pasta and is most commonly served as risotto or rice salad.
There is, however, one well-known exception. Milan’s most iconic rice dish, Risotto alla Milanese, is traditionally served with Ossobuco. Saffron risotto and rich meat sauce make a classic combination.
This Low FODMAP Tomato Basil Rice pairs well with both meat and fish. I have served it with my Prosciutto and Sun-Dried Tomato Chicken Meatloaf, Salt-Crusted Snapper, Salmon Cakes, and Beef Rissoles. It also works very well as a vegetarian or vegan main dish.
Why We Love This Low FODMAP Tomato Basil Rice
- Leftovers reheat well for lunch without drying out or becoming hard in the fridge overnight.
- Flexible serving size makes this useful both for small family dinners and larger shared meals.
- Pantry-friendly ingredients make this helpful for nights when fresh produce options are limited.
Key Ingredients for Low FODMAP Tomato Basil Rice
Long-Grain Rice
Long-grain rice gives the dish a light texture with separate grains. Jasmine rice works especially well because it absorbs the tomato stock evenly during simmering and stays soft without becoming sticky. Basmati rice can also be used for a slightly firmer finish.
Fresh Basil
Fresh basil adds a gentle herbal flavour with slight sweetness. Stirring it through at the end keeps the basil tasting fresh rather than cooked down. Small basil leaves are a good choice because they’re more tender and milder in flavour.
Tomato Paste
Gives the rice a rich tomato flavour and deeper colour. Cooking it briefly in the oil softens its sharpness and brings out a slightly sweeter flavour. A concentrated tomato paste works best because it adds flavour without extra liquid.
Stock
Stock gives the rice more flavour than water alone and helps the grains cook evenly. Chicken stock creates a fuller savoury flavour, while vegetable stock keeps the overall flavour lighter.
Find the complete list with measurements in the recipe card below.
How to Make Tomato Basil Rice
Step 1: Heat the garlic olive oil in a large saucepan over medium heat. Add the green onion and cook for 1 minute, stirring occasionally. Stir in the dried basil and tomato paste until well combined.
Step 2: Add the rice and paprika, then stir until the grains are coated in the tomato mixture. Pour in the stock and add the sugar. Bring to a boil. Cover and reduce the heat to low. Cook for 5 minutes.
Step 3: Add the basil sprig. Cover again and continue cooking for 10 minutes, or until the liquid has been fully absorbed.
Step 4: Remove the saucepan from the heat and leave the rice covered for 5 minutes.
Step 5: Remove the basil sprig. Fluff the rice gently with a fork and taste for salt. Leave the rice uncovered for another 5 minutes before serving.
Step 6: Stir through the fresh basil and serve immediately.
Frequently Asked Questions
Yes, though brown rice needs a longer cooking time and more liquid. The texture will also be slightly firmer compared to jasmine or basmati rice, and the finished dish will feel closer to a tomato rice pilaf.
This rice works well with grilled chicken, baked salmon, pan-fried fish, turkey meatballs, beef rissoles, or simple roasted tofu for a vegetarian option.
For softer, separate grains, keep the lid tightly closed during cooking and avoid stirring the rice once the stock has been added. Letting the rice rest after cooking also helps the grains finish steaming gently without becoming sticky.
Yes. Use the sauté function to cook the green onion, dried basil, tomato paste, rice, and paprika first. Add 375 ml – 1 ½ cups stock, the sugar, and the basil sprig, then cook on high pressure for 4 minutes with a natural release for 10 minutes. Stir through the fresh basil before serving.
Extra Help from the Kitchen
Toast the Rice – Stir the rice through the tomato mixture for about 1 minute before adding the stock so the grains stay separate during cooking.
Choose a Wide Saucepan – Use a wide saucepan instead of a narrow pot so the rice cooks more evenly and absorbs the liquid at the same rate.
Taste the Stock First – Check the seasoning of the stock before adding it, especially if using store-bought stock, since some varieties contain more salt than others.
Cook the Tomato Paste Briefly – Let the tomato paste cook in the oil for 1 to 2 minutes before adding the rice to develop a richer tomato flavour.
Use Fresh Basil Leaves – Choose fresh basil with bright green leaves and no dark spots for a fresher flavour throughout the rice.
Variations and Twists
Add Cherry Tomatoes – Stir a small amount of halved cherry tomatoes through the rice at the end together with the chopped basil to warm them gently without making them too soft. Keep the portion modest to maintain the low FODMAP balance.
Use Basmati Rice – Replace jasmine rice with basmati rice if you prefer longer grains and a slightly firmer texture. Both rice varieties work well with the same cooking time and liquid ratio used in this recipe.
Use Vegetable Stock – Swap the chicken stock for low FODMAP vegetable stock or broth to keep the dish vegetarian or vegan. Check the ingredient list carefully since many store-bought stocks contain onion or garlic.
Try Thai Basil – Replace regular basil with Thai basil for a slightly peppery herbal flavour. Use it both as the basil sprig during cooking and as the fresh basil stirred through before serving.
Storage and Shelf Life
Store the rice in an airtight container in the fridge for up to 3–4 days. Don’t leave cooked rice at room temperature for longer than 2 hours, as rice can develop bacteria quite quickly if left out too long.
Freeze cooled portions in freezer-safe containers for up to 2 months for the best texture. Thaw overnight in the fridge before reheating. Warm the rice gently in a saucepan over low heat with a small splash of stock or water until piping hot throughout
Savoury Rice Recipes for Weeknight Dinners
Low FODMAP Tomato Basil Rice Recipe
Equipment
Ingredients
- 1 ½ tbsp low FODMAP garlic-infused olive oil
- ½ cup green onion – green parts only, chopped
- 1 ¼ tsp dried basil
- 180 g – 1 cup long-grain rice – jasmine rice works well here
- 435 ml – 1 ¾ cups low FODMAP vegetable or chicken stock
- 2 ½ tbsp tomato paste
- ¾ tsp sweet paprika
- 1 tsp sugar
- 1 basil sprig
- ⅓ cup basil leaves – chopped
Instructions
- Heat the garlic olive oil in a large saucepan over medium heat. Add the green onion and cook for 1 minute, stirring occasionally. Stir in the dried basil and tomato paste until well combined.
- Add the rice and paprika, then stir until the grains are coated in the tomato mixture. Pour in the stock and add the sugar. Bring to a boil. Cover and reduce the heat to low. Cook for 5 minutes.
- Add the basil sprig. Cover again and continue cooking for 10 minutes, or until the liquid has been fully absorbed.
- Remove the saucepan from the heat and leave the rice covered for 5 minutes.
- Remove the basil sprig. Fluff the rice gently with a fork and taste for salt. Leave the rice uncovered for another 5 minutes before serving.
- Stir through the fresh basil and serve immediately.
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It looks great, Easy, I can’t wait to try it.
As an Italian, I really love this dish
Thanks for sharing Manu!
~Lexi