Steps
1. Rinse the rice under cold water until the water runs clear. Cook it in a pot with 2 cups of water, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until cooked.
2. While the rice is cooking, heat the olive oil in a pan over medium heat. Add the sliced potatoes and season with salt and pepper. Cook until golden brown and crispy, about 8-10 minutes, flipping occasionally.
3. In another pan, sauté the chopped onions until translucent, about 5 minutes. Add the diced tomatoes and ketchup, stirring to combine, and let it simmer for 5 more minutes.
4. Once the rice is cooked, fluff it with a fork and mix it with the tomato and onion mixture. Adjust seasoning with chili powder, salt, and pepper.
5. Serve the spicy tomato rice on a plate topped with crispy potato medallions. Garnish with fresh herbs if desired.