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Tikka Spiced Rice with Tomatoes


Do you need the perfect side dish to bring to a family or friend get together? Or maybe, you just need a side dish to go with your weeknight meal that fills and nourishes your family. This flavorful recipe will transform your plain rice to such a delightful dish that the whole family will love. 

You won’t have to search Google for hours trying to find  delicious rice recipes any longer. This Tikka Spiced Rice with Tomatoes is what you have been looking for. It is filling as well as flavorful with a little spice that will have you desiring more. 

Guju sauce Used: Tikka Masala Sauce 

Source of inspiration:

A warm bowl of rice is nourishing and grounding. We transformed a traditional staple by stirring in our Tikka Masala Sauce, fresh herbs, and tangy feta cheese for perfectly spiced rice, then we topped it with bright and bold roasted veggies. 


Prep Time: 10 min

Cook Time: 40

Total Time: 50 min


Tikka Spiced Rice

  • 2 cups brown rice
  • 4 cups water
  • ½ jar of Guju Tikka Masala Sauce 
  • 2 whole scallions, minced
  • ¼ cup parsley, minced
  • ¼ cup cilantro, minced
  • ½ cup feta cheese, crumbled


  • 2 cups cherry tomatoes
  • 1 yellow onion, peeled & sliced
  • 1 lemon, quartered & seeded removed 
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper


  1. Add rice and water to a rice cooker and cook, allowing steam to naturally release from the rice cooker for at least 25 minutes.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. Arrange cherry tomatoes, sliced onion, and quartered lemon on a baking tray lined with parchment paper.
  4. Drizzle avocado oil over tomatoes, onion, and lemon and season with sea salt and black pepper.
  5. Bake in the oven until the tomatoes are blistered and soft and the onion and lemon has begun to caramelize, about 25 minutes.
  6. When rice is done cooking, stir in Guju Tikka Masala Sauce, scallion, parsley, cilantro, and feta cheese until well-combined. 
  7. Serve rice with a big scoop of the blistered tomatoes and onion and lemon, garnishing with additional scallion, parsley and cilantro if desired. 
  8. Store leftovers in the fridge for up to 1 week. 


Notes: We used brown basmati rice but you can use any rice you have in your pantry. If you don’t own a rice-cooker, simply follow your rice’s stove-top cooking instructions.

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef

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