Rice, white, with tomatoes and/or tomato-based sauce, fat added
Common food
This is a comforting staple of tender white rice grains coated in a savory, slightly tangy tomato sauce, often enriched with a touch of fat for richness. The texture is soft and cohesive, with the sauce melding into each grain rather than pooling separately. Nutritionally, it's a light, carbohydrate-focused base providing quick energy with minimal protein.
Calorie split: 8% protein · 74% carbs · 19% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, savory-tangy flavor and the way it transforms plain rice into a satisfying, cohesive dish with minimal effort. It's a beloved, nostalgic comfort food across many cultures, often evoking home cooking.
⚠️ Watch-outs & how to enjoy it better
The refined white rice can cause rapid blood-sugar spikes, making it less ideal for those managing diabetes without careful portioning. To counteract this, pair it with a source of protein (like beans or chicken) and non-starchy vegetables to slow digestion. The tomato sauce can also be high in sodium; opt for low-sodium versions or balance with potassium-rich foods.
Key benefits
- Quick source of energy from easily digestible carbohydrates
- Low in fat, making it a light meal component
- Provides small amounts of fiber and vitamins from tomatoes
- Simple, inexpensive, and shelf-stable pantry meal
- Versatile base for adding proteins and vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of toasting rice in fat before simmering it in tomato broth is a foundational step in many cuisines, as it helps the grains absorb flavor and maintain a separate, fluffy texture.
Full nutrition (USDA data · scales with serving)
| Water | 75.5 g |
| Energy | 107 kcal |
| Protein | 2.0 g |
| Total lipid (fat) | 2.2 g |
| Carbohydrate, by difference | 19.4 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.87 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.97 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 33.0 mg |
| Potassium, K | 85.0 mg |
| Sodium, Na | 198 mg |
| Zinc, Zn | 0.36 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 5.1 ug |
| Vitamin C, total ascorbic acid | 4.1 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.03 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 40.0 ug |
| Folic acid | 36.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 66.0 ug |
| Choline, total | 3.5 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 80.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 832 ug |
| Lutein + zeaxanthin | 26.0 ug |
| Vitamin E (alpha-tocopherol) | 0.58 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.32 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.24 g |
| SFA 18:0 | 0.06 g |
| Fatty acids, total monounsaturated | 0.88 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.86 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.82 g |
| PUFA 18:2 | 0.72 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Snacks, rice cakes, brown rice, sesame seed — USDA does not publish this profile for Rice.
| Tryptophan | 0.10 g |
| Threonine | 0.28 g |
| Isoleucine | 0.32 g |
| Leucine | 0.63 g |
| Lysine | 0.29 g |
| Methionine | 0.17 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.39 g |
| Tyrosine | 0.29 g |
| Valine | 0.44 g |
| Arginine | 0.59 g |
| Histidine | 0.19 g |
| Alanine | 0.44 g |
| Aspartic acid | 0.71 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.38 g |
| Proline | 0.35 g |
| Serine | 0.39 g |
FAQ
Is this the same as Spanish rice or Mexican rice?
Yes, it is very similar. 'Arroz con Tomate' is the Spanish term, and 'Arroz Rojo' or Mexican rice is a close variation, often with added onion and garlic. The core components of rice, tomato, and fat are consistent.
Can I make it with brown rice?
Absolutely. Substitute brown rice for a whole-grain version with more fiber and nutrients. You will need to increase the cooking liquid and time significantly, as brown rice takes longer to become tender.
Why is my tomato rice mushy?
The most common cause is using too much liquid or stirring too frequently. For fluffy grains, use the correct rice-to-liquid ratio (typically 1:2 for white rice), bring to a boil, then cover and simmer on very low heat without lifting the lid or stirring until done.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.07 kcal/g · 7% calories from protein · 0.9 g fiber · 0.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.33 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.