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One-pan tomato pilaf recipe

One-pan tomato pilaf recipe

8 ratings

Enjoy the convenience of a one-pan dish and treat yourself to a taste of the Mediterranean with this delightful pilaf recipe. See method

  • Serves 4
  • 25 mins to cook and 5 mins to cool
  • 365 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 4 tsp olive oil
  • 1 onion, finely chopped​
  • 3 garlic cloves, crushed​
  • 1 red pepper, cut into bite-sized pieces
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 50g tomato purée
  • 250g basmati rice, rinsed
  • 1 vegetable stock pot, made up to 800ml
  • 250g pack cherry tomatoes, halved
  • 100g reduced-salt pitted green olives
  • 30g pack flat-leaf parsley, roughly chopped
  • 1 lemon, cut into wedges, to serve (optional)
2 of your 5-a-day and a source of vitamin C

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    1g 7%
  • Sugars

    10g 11%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 58.8g Protein 8.3g Fibre 5.5g


  1. Heat the oil in a lidded frying pan over a medium heat. Fry the onion for 3 mins. Add the garlic and red pepper; fry for 2 mins, stirring. Stir in the cinnamon, oregano and tomato purée; cook for 30 secs, then add the rice and stir until coated.
  2. Add the vegetable stock and tomatoes; bring to a simmer. Cover, reduce the heat to low until the stock is gently bubbling, then cook for 15 mins.
  3. Stir the olives through the pilaf, return the lid to the pan and cook for another 3 mins. Remove from the heat and leave to rest for 5 mins. 
  4. Stir through most of the parsley, then season and scatter with the remaining parsley. Serve with lemon wedges for squeezing over, if you like.

See more Plant-based recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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