Prepare rice according to package directions and set aside.
Meanwhile, heat oil in an extra large frying pan over medium heat.
Saute the onion for 3 minutes or until tender and translucent. Add the garlic and cook for one additional minute.
Add the tomato paste and bouillon and cook for 3 minutes. Stir until well combined.
Lower the heat to low and add the cooked rice, canned tomatoes and juice and the Greek seasoning.
Cook for 3 additional minutes or until heated through and juice is absorbed.
Transfer to serving bowl and serve topped with fresh parsley.
Be sure to check the full post above for more ingredient tips, serving suggestions, and how to store leftovers.
- Use Long-Grain Rice. Jasmine and basmati are my favorites to use for tomato rice because they cook up so light and fluffy.
- Don't Overcook Your Rice. Cook it following the directions and remove it from the heat as soon as it's done.
- Avoid Burning the Onions and Garlic. Cook over low heat so they cook up tender without browning or burning.
Calories: 208kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 283mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 2mg