Arroz de tomate is the rice Portuguese children grow up on and Portuguese adults never outgrow: creamy, tangy tomato rice that turns grilled fish, fried eggs or a simple bifana into a complete argument for staying at the table.
Done properly it lands malandrinho — loose and juicy, closer to a brothy risotto than a fluffy pilaf. The ripe-tomato refogado is the foundation; the gradual water and frequent stirring do the rest.
It famously partners pataniscas de bacalhau (that recipe is on the site, and the pairing is mandatory at least once) — but honestly, it elevates anything you set beside it.
Arroz de Tomate Recipe
What you need
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup long-grain rice (or arborio, for extra creaminess)
- 2 cups ripe tomatoes, diced (or 1 cup canned crushed)
- 1 teaspoon tomato paste
- 2 cups warm water
- 1 bay leaf
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Cook along
Instructions
- Heat the olive oil and soften the onion, about 5 minutes; add the garlic for 1 minute more.
- Stir in the rice and toast 1 to 2 minutes.
- Add the tomatoes, tomato paste, bay leaf, salt and pepper, and cook 3 to 4 minutes, until the tomatoes release their juices.
- Add the warm water gradually, a ladle at a time, stirring often and letting it absorb between additions.
- Cook 15 to 20 minutes, until the rice is tender and the texture creamy-loose.
- Adjust seasoning (the sugar goes in here if the tomatoes are sharp), remove the bay leaf, and serve warm with parsley.
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