Paprika and tomato pilaf

Paprika and tomato pilaf



  • 40ml (2 tbsp) olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, finely chopped
  • 1 carrot, finely chopped
  • 1 tbsp smoky paprika
  • 1 cup brown basmati rice
  • 1 tin (400g) diced tomatoes
  • 500ml (2 cups) chicken stock


Heat the olive oil in a heavy-based saucepan (with a lid). Add the onion, garlic and carrot and cook, stirring occasionally for about 5 minutes or until the onion is translucent. Add the remaining ingredients and stir well.

Reduce heat to a simmer, cover and cook for 30 minutes.

Test a piece of rice at this point; if it is cooked through with just the slightest crunch then take the pot off the heat. If the rice still tastes uncooked give it another 5-10 minutes.

Once off the heat, remove the lid and lay a clean tea towel over the pot, replace lid and leave like this for 10 minutes. This will help absorb any excess moisture.

Serve with a piece of lemon on the side and maybe a dollop of natural yoghurt.

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Serving Suggestions


  • Keep the heat low as this rice simmers.
  • It cooks via the absorption method and cannot be rushed.
  • You can get this rice cooking and then continue with the rest of the meal as it hums away in the background.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder: You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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