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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Tomato Rice


Our kitchen garden is in full swing! We've been fortunate to be inundated with many heirloom variety tomatoes. Sometimes they are just too beautiful to eat, but eat them we must! So what do we do with all this tomatoes?!

Well, I've decided this week will be Tomato Week, that's Tomato recipes all week!

So to kick off Tomato Week, Day 1 - I'm starting with a favorite that I like to use our Beefsteak Variety Tomatoes for, South Indian Style Tomato Rice. This rice dish has just the right amount of warm savory, spiced tomato & coconut flavor, evoking thoughts of warm sunny days in a tropical garden. It's a perfect summer light meal for hot, humid days, and it pairs great with Carrot & Cucumber Curd Salad.

Here is my recipe:

Tomato Rice Cooking for Kishore

It's a perfect summer light meal for hot, humid days, and it pairs great with Carrot & Cucumber Curd Salad.


Coconut Rice
  • 2 Cups Basmati Rice
  • 2 Large Tomatoes
  • 3 Tbsp flaked Coconut
  • 3 Tbsp Raw Peanuts
  • 1 tsp Mustard Seeds
  • 1 tsp Ground Turmeric
  • 1 tsp South Indian Garam Masala
  • 1 Green Chili, chopped
  • 1 Small Onion, chopped
  • 1 tsp Ginger Garlic Paste
  • 1 Cup of Water
  • 3 Tbsp Ghee
  • Bunch of Cilantro, chopped
  • Salt to Taste


  1. Clean Tomatoes, chop and pulse in blender. Strain and keep liquid to cook the rice, and keep the solids to cook later.
  2. Cook Basmati Rice replacing water with strained tomato liquid.
  3. Heat 1 Tbsp Ghee and sauté peanuts till golden brown, then set aside for later.
  4. In the same pan add another Tbsp of Ghee and sauté half the onions until light brown, then set aside.
  5. Heat the final 1 Tbsp Ghee and add the mustard seeds. When mustard seeds start to sputter add all the onions, tomato solids, coconut, garlic ginger paste and about 1/2 cup of water. 
  6. Mix thoroughly and add turmeric,  South Indian Garam Masala, and green chili, add more water to make it a paste if necessary. 
  7. Add the cooked rice, cilantro, peanuts and salt, mixing throughly. Serve hot with carrot & cucumber curd salad and Enjoy!
Yield: Serves 4-6
Prep Time: 10 mins.
Cook time: 30 mins.
Total time: 40 mins.
Tags: tomato rice recipes, tomato rice, Indian Cooking, rice dishes, south indian recipes, telugu recipes ugadi, ugadi dishes, vegan, Vegetarian


Calories: 346 per serving


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