Arroz de Tomate (Portuguese Tomato Rice)
- Prep
- 10 min
- Total
- 30 min
- Servings
- 5
Arroz de tomate is a classic Portuguese side: rice cooked in olive oil with softened onion, red pepper and ripe tomato, and a bay leaf. It’s ready in about 30 minutes and goes with grilled meat or fish, salt cod or roast chicken.
Recipe
Arroz de Tomate
Tomato rice cooked with red pepper, onion and bay leaf until full of flavor. A classic side for grilled fish or roast meat.
Ingredients
Method
- 1Chop the onion, dice the pepper small and cut the tomatoes into pieces.
- 2Put the olive oil, the chopped onion and the bay leaves in a pan. Cook for a few minutes, until the onion is translucent. For a lighter version, you can use water instead of the olive oil.
- 3Add the pepper and cook for 1 to 2 minutes over medium heat.
- 4Add the rice and the tomatoes. Stir well and cook for 1 to 2 minutes before adding the water.
- 5Add the water, the salt and the black pepper.
- 6Bring the water to a boil over medium-low heat. When it boils, turn the heat down, cover the pan with the lid slightly open so steam can escape, and cook for 15 minutes.
- 7Turn off the heat. Cover the pan completely and let it rest for 5 minutes before serving.
Which rice
Carolino is the rice most used for this dish in Portugal: medium, rounded grains that turn soft and creamy. Agulha, the long-grain kind, stays looser. Each gives a different texture, so choose the one you like.
Storing
Let the rice cool before you put it away, and keep it in a clean, airtight container in the fridge for up to 3 days. It also freezes in portions for up to 3 months. Thaw it in the fridge overnight and reheat it in a pan over low heat, stirring, until piping hot.
