Portuguese tomato rice

Portuguese tomato rice, or arroz de tomate, is a comforting and flavorful side dish that’s a staple in Portuguese cuisine.

This dish features plump rice cooked with tomatoes, onions, and aromatic herbs, resulting in a luscious, slightly tangy dish that’s perfect alongside grilled fish, roasted meats, or sausages like chouriço.

The key to a great arroz de tomate is achieving a creamy consistency, similar to risotto, where the rice is tender and infused with the rich flavor of the tomatoes.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup long-grain rice (or arborio for creamier texture)
• 2 cups ripe tomatoes (diced, or 1 cup canned crushed tomatoes)
• 2 cups water (warm)
• 1 teaspoon tomato paste
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 teaspoon sugar (optional, to balance acidity)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute, until fragrant.
4. Add the rice to the saucepan and stir to coat with the oil.
5. Toast for 1–2 minutes, stirring frequently.
6. Stir in the tomatoes, tomato paste, bay leaf, and a pinch of salt and pepper.
7. Cook for 3–4 minutes, allowing the tomatoes to release their juices.
8. Gradually add the warm water, one ladle at a time, stirring frequently and letting the liquid absorb before adding more.
9. Continue this process until the rice is tender and the mixture reaches a creamy consistency, about 15–20 minutes.
10. Taste and adjust the seasoning with additional salt, pepper, or sugar if needed.
11. Remove the bay leaf before serving.
12. Garnish with fresh parsley and serve warm.