Tomatoes with saffron rice

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saffron rice
saffron rice
  • Serves: 2

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Top garlic, spinach and saffron flavoured rice with some tomatoes to make this quick and easy meal. Ready in just 15 mins, it's the perfect mid-week meal option


  • 2tbsps olive oil
  • 300g baby plum tomatoes, halved
  • Pinch of saffron strands
  • 2 cloves garlic, peeled and chopped
  • 250g pack cooked microwave basmati rice
  • 2 good handfuls (60g/2oz) spinach leaves, washed
  • Salt and freshly ground black pepper
  • Handful of small basil leaves
  • 4tbsps freshly grated Parmesan

We tried and liked Tilda and M&S rice in packs. Look out for frozen rice, too. If you donít want to use saffron, try the recipe with a pack of pilau rice for extra colour and flavour.


  1. Heat a frying pan, add the oil and the tomatoes, in one layer, and cook for about 3 mins, to soften and colour them, but ensure they still hold their shape. Take out of the pan, using a draining spoon, and set aside.
  2. Put the saffron in a cup with 4 tbsps hot water.
  3. Add the garlic and rice to the tomato juices left in the pan, breaking the rice up with a fork. Then stir in the saffron and water, and the spinach. Let it wilt a little into the rice for a few mins. Season.
  4. Stir in the tomatoes and basil leaves, sprinkle with a couple of tbsps of Parmesan, then serve with the extra Parmesan.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 430(kcal)
  • Fat 22.0g
  • Saturates 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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