Portuguese Tomato Rice (Arroz de Tomate)

Deliciously packed with flavor, this traditional rice and tomato dish from Portugal is ready for serving in thirty minutes. Easy-peasy preparation, try Arroz de Tomate (Portuguese Tomato Rice) for tomorrow night’s dinner! You will be pleasantly surprised!

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Portuguese Tomato Rice is such a versatile dish.  

It can serve as an appetizer, a side dish, or a base for a filling seafood entre.  

It does not matter if it’s the height of summer, and it just came out of the kitchen — just pair arroz de tomate with a glass of chilled white wine, and you’re good to go! 

IF YOU WANT MORE PORTUGUESE RECIPES, THEN YOU WILL LIKE THESE POSTS!

Ingredients

• Olive oil – if possible, use extra virgin olive oil for this arroz de tomate recipe. 

• Garlic – minced or finely chopped.

• Onion – finely chopped; the goal is for the onions to disappear in the dish altogether.

• Tomatoes – get the best, fresh ones that you can find.

• Stock – I used chicken stock in this Portuguese tomato rice recipe.

• Bay leaves – a couple of dried bay leaves.

• Chili flakes – it’s not a spicy dish, so you would only be needing a tiny amount.

• Salt & ground black pepper – use whatever you have on hand.

• Parsley – I strongly suggest using fresh parsley for making Portuguese tomato rice.

• Rice – since I cannot find carolino rice anywhere in Stockholm, I use long-grain rice like basmati because it does not release too much starch in the mixing (and cooking process).  

If you like a bit more creaminess, use medium-grain rice like arborio (commonly used for risotto) or bomba rice (generally used for paella).  

Preparation

Start preparing your Portuguese tomato rice by heating the olive oil on a medium-sized or large pan over medium-high heat.  

Once the oil is ready, add finely chopped garlic and cook until the garlic becomes fragrant.

Add the finely chopped onion (photo 1).

Cook until the onion becomes soft.

Add the tomatoes and season with salt, pepper, and a dash of chili flakes (photo 2).

Mix to combine.

Turn the heat down to medium and cover the pan with a lid.  

Cook until the tomatoes become soft, about three to five minutes (photo 3).

Add rice (photo 4).

Mix to coat the rice with the liquid in the pan.

Add stock and bay leaves (photo 5).

Mix and cover with a lid.  Turn up the heat to medium-high and bring to a boil.

Add parsley and mix (photo 6).

Cover with a lid and turn down the heat to low.  

Simmer until the rice is ready, about twenty minutes.

Taste, adjust seasoning, and mix. 

Take the pan off the heat and serve your arroz de tomate.

Helpful tips

• Go for the ripest (and juiciest) kind of tomatoes that you can find.  

I usually use cherry tomatoes because those tend to be excellent in Stockholm the whole year-round.

• Stick to fresh tomatoes for making Portuguese tomato rice, do not substitute with canned tomatoes or paste.

• If you think there is not enough liquid, do not hesitate to add more stock and adjust the seasoning.

• Do not skip the parsley when preparing arroz de tomate.  There is a noticeable difference in flavor if you omit it.  So, if you’re a fan, add more.

Recipe variation

• Carolino rice. It is the kind of rice that locals use to make arroz de tomate.  

If it’s easy for you to purchase them, don’t even hesitate. 🙂

• Stock. You can use beef, vegetable, or fish stock if you want to add seafood to it.

I generally use chicken stock for tomato rice because that is what I always have on hand. 

FAQs

Are you finally convinced to give arroz de tomate a try?  As one of the most popular posts in my blog, I can guarantee you will not be disappointed! 

So let me know. 🙂