A hearty vegan tomato rice pilaf colored with tomatoes and tomato paste, with fluffy, separate grains. Its mildly sweet-tart flavor and appealing color make it an easy everyday side dish.
Rinse the rice in lukewarm water until the water runs clear, then drain.
Heat the cooking oil and briefly sauté the tomato paste. Add the grated tomato and cook until its liquid evaporates. Add the drained rice and sauté for a few minutes.
Add the hot water, sugar, and salt. Once it comes to a boil, reduce the heat to low, cover, and cook until the water is absorbed.
Turn off the heat, cover the pot with a clean cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork and serve.
Important: For fluffy tomato pilaf with separate grains, cook off the liquid from the tomatoes before adding the water. Contains gluten. Refrigerate for a few days and reheat over low heat with a splash of water.
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