Tomato Corn Rice

Tomato Corn Rice


I don’t like tomato that much. If you have read my Tomato Bath recipe, then you do know it. But, this rice is my favorite because of the corn. I absolutely love corn. I wait for the summer so that we can go to the Farmers Market in Downtown only to buy corn. I can eat it boiled, grilled or baked. I don’t remember where exactly I ate this or who made this, but this is my favorite way to eat tomatoes. My sister loves tomatoes and doesn’t mind if I make such recipes every day. My husband likes rice items very much and gobbles up if it’s good.

I first made this recipe by modifying it to my need for leftover rice and with items I could find around the house. I didn’t want to use a lot of ingredients to make this as I wanted it to be done fast. When I made this to my friends some of them substituted the corn with peas. It’s not that I don’t like peas, but I feel that this recipe goes extremely well with corn. The spice from the green chillies, and the tanginess from the tomatoes balances out the sweetness from the corn. So here’s the recipe for Tomato Corn Rice.



Onion – 1 medium chopped long and thin

Tomatoes – 3 medium chopped into bite-sized pieces

Corn – 1 cup

Green chilies – 4-5

Ginger – 1-inch piece (or 1 teaspoon paste)

Mint –  5 leaves chopped thinly (optional)

Turmeric – 1/4th teaspoon

Salt – As required

Coriander Powder – 1 teaspoon

Jeera Powder – 1/2 teaspoon

Red Chilli Powder – 1 teaspoon (optional)

Jeera – 1 teaspoon

Asafoetida – 1/4 teaspoon

Oil – 2 tablespoons

Coriander – 2 tablespoons for garnish (optional)

Lemon – 1 wedge for garnish (optional)

For Rice

Rice – 1 cup

Water – 1.5 cups

How to Make

Step 1: If you have leftover rice you can use that or you can cook rice in a cooker and keep it aside. Chop all the veggies and have them ready, as this is a very instant recipe.

Step 2: In a pan, once heated, add the oil. After 30 seconds, add the jeera and the asafoetida. Once the jeera starts spluttering, add the onions. Mix the onions well with the oil and add the turmeric and salt after 2 minutes.

Step 3: Once the onion turns soft and translucent, throw in the coriander powder, jeera powder and red chilli powder. After mixing them up, add the tomatoes, green chillies, ginger (grated) and the mint to the onions.

Step 4: Keep mixing the tomatoes to make sure that they do not stick to the bottom of the pan. Once the oil starts to ooze out of this mixture, add the corn.

Step 5: If the corn hasn’t been steamed before adding, keep this mixture cooking for about 10 minutes. If the corn has already been steamed (I used frozen corn, so I steamed them in my microwave for 3 minutes before adding them in), then leave it for only 3 minutes and then add in the rice.

Step 6: Once the rice is added give it a quick mix carefully as to not break the rice. Garnish with coriander and lemon and serve it hot.


  1. You can use any kind of rice. I used basmati rice as I didn’t have any left over rice.
  2. You can skip the green chillies and the red chilli powder and make this recipe kid friendly.
  3. You can substitute the corn with peas and it becomes Tomato Peas Rice.
  4. You can add in more tomatoes if you want and eliminate the onions completely.
  5. You can add Garam Masala, but as this is a very minimal recipe, I did not use much spices. You can also use, 2 Bay leaves, 2 cloves, 3 peppercorns and 1/2 inch cinnamon stick in the oil instead of Garam Masala.


Leave a Reply

Your email address will not be published. Required fields are marked *