Tomatoes and saffron rice

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
Serves: 2
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • 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


    • 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.
    • Put the saffron in a cup with 4 tbsps hot water.
    • 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.
    • 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


Fat 22.0g


Saturates 8.0g


Calories 430(kcal)


Recipe by Woman’s Weekly