Mary Berry Savoury Rice

You know those recipes you make once, just to use up the bits in your veg drawer—and then find yourself making again the next week on purpose? This is that dish. I first cooked Mary’s savoury rice as a side for grilled chicken, expecting it to be… fine. Basic. But it absolutely stole the show.

What caught me off guard was the depth of flavour from such everyday ingredients. It’s tomatoey but not saucy, light but still filling, and those little pops of sweetness from the corn and peas? Totally moreish. That said, the first time, I added the garlic too early and it got a bit lost—so now I stir it in at the end, and it makes all the difference.

Why This One Works So Well

This is comfort food dressed as a health-conscious side. Cooking the rice in the stock and tomatoes means every grain absorbs maximum flavour—no plain rice here. Mary’s gentle trick of adding tomato purée with the liquid helps give everything a lovely warm colour and slight richness, without tipping it into stew territory. And finishing with fresh garlic instead of frying it? Total flavour boost.

INGREDIENTS + WHY THEY MATTER

• Olive Oil (2 tbsp) – For softening the onion and carrot. I sometimes swap half for butter for extra richness.
• Onion (1) – Base flavour. Don’t let it brown—it’s meant to soften and mellow.
• Carrot (1) – Adds sweetness and texture. Dice small so it cooks through quickly.
• Long Grain Rice (200g) – Stays separate and fluffy. Basmati works, but has a lighter bite.
• Tomatoes (250g) – Use fresh and ripe if you can. I’ve also used tinned when I’m in a rush.
• Hot Chicken or Veg Stock (500ml) – Adds seasoning and depth. Go strong on flavour if using stock cubes.
• Sweetcorn (150g) – Fresh, frozen or tinned. I’ve used all three with good results.
• Frozen Peas (90g) – Add them straight from frozen—they cook quickly.
• Tomato Purée (2 tbsp) – Adds colour and a touch of richness without overpowering the dish.
• Garlic (1 clove, crushed) – Stirred in at the end for a fresh lift.
• Salt & Pepper – Adjust to taste once the stock has reduced.
• Parsley (optional) – Fresh and bright on top, if you’ve got it.

Making It Yours (Without Ruining It)

• Spicy Kick? Add chilli flakes or a chopped fresh chilli with the tomato purée.
• Add Protein: Stir in cooked chicken, prawns, or tinned chickpeas for a full meal.
• Cheesy Twist: Stir through grated cheese just before serving—Parmesan or strong Cheddar work well.
• Creamier Texture: Fold in a spoonful of Greek yogurt or cream right at the end.
• Bulk it out: Add chopped mushrooms, courgette, or red pepper with the onion and carrot.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rice stuck to pan	Heat was too high, or not enough liquid	Simmer gently and stir occasionally
Veg still crunchy	Carrot not diced small enough	Chop evenly and sauté long enough before rice
Garlic flavour lost	Added too early	Stir in crushed garlic after cooking
Bland result	Stock too weak or underseasoned	Use full-strength stock cubes and taste to finish

HOW TO MAKE MARY BERRY’S SAVOURY RICE

1. Cook the Veg – In a wide frying pan or shallow saucepan, heat olive oil. Add chopped onion and diced carrot. Cook gently for 3–5 minutes until soft but not browned.
2. Add the Rice + Liquids – Stir in the rice and coat it in the oil. Add chopped tomatoes, hot stock, tomato purée, sweetcorn, and peas. Stir to combine.
3. Simmer Gently – Bring to the boil, then lower heat and simmer for 12–15 minutes, stirring occasionally. Cook until rice is tender and the liquid is absorbed.
4. Finish and Season – Stir in crushed garlic. Season with salt and pepper to taste.
5. Serve – Sprinkle with chopped parsley if using. Serve hot as a side or a light main.

TIPS FROM MY KITCHEN

• I always cover the pan loosely with a lid or foil to help the rice steam without drying out.
• A squeeze of lemon over the finished dish lifts the whole flavour, especially if you’re skipping the parsley.
• If I have leftover cooked rice, I sometimes shortcut the recipe—cook everything else as a sauce, then stir the rice in at the end.
• Reheat leftovers in a frying pan with a splash of stock or water for best texture.

STORAGE + REHEATING

• Fridge: Store cooled rice in an airtight container for up to 3 days.
• Freezer: Freeze in portions for up to 1 month.
• Reheat: Defrost in fridge overnight, then reheat in the microwave or pan with a splash of water. Stir well and heat until piping hot.

FREQUENTLY ASKED QUESTIONS

Q: Can I use brown rice?
A: You can—but it needs more liquid and a longer cook time (around 35–40 minutes). Add extra stock as needed.

Q: Can I make this ahead?
A: Yes! Just cool quickly and store well. It reheats beautifully with a splash of water.

Q: What protein goes well with this?
A: Grilled chicken, halloumi, or even fried eggs. I also love it with spicy tofu or roasted salmon.

Q: Can I use tinned tomatoes?
A: Yes—use about 200g drained tinned tomatoes if you don’t have fresh. Just watch the salt levels in the stock.

Q: Can I double the recipe?
A: Absolutely. Just use a wide enough pan so everything cooks evenly, and stir a bit more often.

Try More Recipes:

• Mary Berry Persian Rice
• Mary Berry Malay Fried Rice
• Mary Berry Hot Smoked Salmon Rice
• Mary Berry Stir Fried Chicken and Vegetable Rice