Portuguese Tomato Rice (Arroz de Tomate) is a delicious and simple dish made with rice simmered in tomatoes. It’s so easy to make and pairs perfectly with seafood or grilled meats — definitely a dish worth adding to your table any day of the week!
Portuguese tomato rice showcases the simple cooking found in Portuguese cuisine.
Locally known as ‘arroz de tomate,’ it’s made by cooking rice in a rich mixture of tomatoes, garlic, onion, and olive oil. The result is a dish with a vibrant color and a soft, slightly soupy texture that pairs beautifully with (almost) anything.
Like chickpeas and rice from Portugal and the rest of the classic Portuguese rice dishes, arroz de tomate is adaptable.
It’s a staple in many homes across Portugal, and now you can easily prepare it in your own kitchen — enjoy it as an appetizer, a side dish, or a base for a filling seafood entrée.
Jump to:
Why arroz de tomate is a keeper!
- Simple ingredients, big flavor. Made with pantry staples like garlic, onion, tomatoes, and rice, this Portuguese dish delivers without complicated steps.
- Quick and easy to make. You can have this delicious tomato rice ready in about 40 minutes, making it perfect for busy weeknights.
- Pairs with so many dishes. This classic rice dish pairs well with grilled fish, roasted chicken, seafood, or meat, making it a versatile side.
Ingredients
(See the recipe card below for measurements.)
- Olive oil – use extra virgin olive oil if possible.
- 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 typically use chicken stock.
- Herbs, seasoning and spice – dried bay leaves, fresh parsley, chilli flakes, salt and ground black pepper.
- Rice – since I cannot find carolino rice anywhere in Stockholm, I use long-grain rice like basmati because it only releases a little starch in cooking (compared to other short-grain varieties).
If you like a bit more creaminess, use medium-grain rice like arborio (commonly used for making risotto) or bomba rice (generally used for paella).
How to make arroz de tomate
Saute the garlic and onion.
Using a medium-sized or large pan, heat the olive oil over medium-high heat.
Once the oil is ready, add the finely chopped garlic and cook until fragrant.
Add finely chopped onion and cook until it becomes soft.
Saute the tomatoes.
Add the tomatoes and season with salt, pepper, and a dash of chili flakes — mix to combine.
Simmer the tomatoes.
Turn the heat down to medium and cover the pan with a lid.
Cook until the tomatoes soften, and the juices start to run out — about 3 to 5 minutes.
Cook the rice.
Add rice and mix to coat the rice with the tomatoes in the pan.
Simmer to cook.
Pour the stock and add the bay leaves.
Mix, cover, and bring to a soft boil.
Lower the heat and simmer until the rice is cooked.
Finish cooking.
Taste and adjust the seasoning by adding salt, ground black pepper, or chili flakes.
Add the fresh parsley.
Mix, replace the lid, and remove the pan from the heat.
Let it sit for a minute, then transfer it to plates.
Garnish with more parsley, if desired — then serve!
Helpful tips
- Go for the ripest (and juiciest) kind of tomatoes that you can find. I usually use cherry tomatoes because they’re excellent in Stockholm year-round.
- Stick to fresh tomatoes if you can.
- If you think there is not enough liquid, do not hesitate to add more stock and adjust the seasoning.
- Do not skip the parsley. There is a noticeable difference in flavor if you omit it. So, if you’re a fan, add more.
Recipe variation
- 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.
- Carolino rice. It is the kind of rice that locals use to make arroz de tomate.
Update: A few years after publishing this post, I managed to buy carolino rice from Germany, and for comparison, I did this exact Portuguese tomato rice recipe using traditional rice.
Notice how creamy it is? So, yep, if it’s easy for you to purchase them, don’t hesitate. 🙂
FAQs
What is the right kind of rice to use?
If you cannot find carolino rice, I find that basmati or any long-grain rice is a great alternative, which I used for this recipe.
How much liquid should there be left? Is it supposed to be soupy?
Note that my response is based on what I have tried in some regions of Portugal; there may be areas of the country that do it differently.
I have always seen their tomato rice with a bit of soup, not dry. You can see in my images (i.e., pan fresh out of the stove) — there’s quite a lot of liquid in there.
The rest of my images show you what happens after waiting for about 10 to 15 minutes. Naturally, the rice absorbs more liquid, but it does not affect the dish’s taste.
Can I prepare it ahead of time?
I don’t recommend doing this.
There would be very little sauce (if any) left in your tomato rice if you do.
Serving suggestions
This recipe is a great starting point, but it gets even better when paired with other Portuguese favorites.
Browse our classic Portuguese recipes page to discover mains, sides, and desserts that bring together on one table.
Yep, they’re both rice dishes. You could serve it with a smaller side of Portuguese beans and rice as well to keep the plate balanced.
Add some grilled meat or fish so the two rice dishes work as flavorful dishes, rather than competing mains.
Enjoy arroz de tomate on the side of salt-crusted baked potatoes, letting each bite alternate between different textures.
It’s a simple pairing where the bright tomato flavor balances the salty, fluffy potatoes without overcomplicating the plate.
Serve Portuguese tomato rice as your main savory, then follow it with a small bowl of creamy Portuguese rice pudding for a satisfying, sweet finish.
The tangy richness of the tomatoes pairs perfectly with the cool, cinnamon-dusted dessert for a simple home-cooked meal.
So give arroz de tomate a try and see how easily it comes together with just a handful of ingredients. It’s one of those Portuguese dishes you’ll find yourself making again once you’ve had that first spoonful.
If you do make it, I’d love to hear how it turned out for you — leave a comment and share your experience. Did you keep it simple or pair it with something else?
OR GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL RICE DISHES!
📖 Recipe
Arroz de Tomate Recipe (Portuguese Tomato Rice)
Video
Ingredients
- 2 & 1/2 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 & 1/2 cups tomatoes, chopped
- 1 cup long-grain white rice
- 3 & 3/4 cups stock (or more if needed)
- 2 pcs dried bay leaves
- salt and pepper, to season
- dash chili flakes
- 3 tbsp fresh parsley, roughly chopped (or about a handful)
Instructions
- Using a medium-sized to a large pan, heat the olive oil on medium-high heat.
- Once the oil is ready, add finely chopped garlic and cook until fragrant.
- Add finely chopped onion and cook until it has softened.
- Add chopped tomatoes, salt, pepper, and chili flakes. Mix to combine. Cover the pan with a lid and cook until tomatoes are a bit mushy. It typically takes about 5 minutes.
- Remove the lid and add rice. Mix to coat the rice with the liquid in the pan.
- Pour the stock into the rice and add bay leaves. Mix and put the lid back on. Turn the heat up to medium-high and bring rice to a boil.
- Add parsley and mix. Cover and turn heat to low.
- Simmer for about 20 minutes or until the rice has cooked. Mix the rice a couple of times during this cooking time to make sure that nothing is sticking.
- Adjust the seasoning if needed. Mix and take tomato rice off the heat.
- Serve and garnish with more parsley, if desired.
Notes
- Cook’s Tip: If you think there is not enough liquid, do not hesitate to add more stock and adjust the seasoning.
- Refer to the post for more tips and suggestions.
Marnie Carvalho says
Thank you for this recipe. I am Portuguese but grew up with none of the culture. This dish was a delicious side and very easy to make.
Neriz says
You’re welcome Marnie – and thank you too 🙂
Nelson Ganhao says
in Portugal they actually never use basmati but a local variety, carolino rice. also fennel is not a comom ingredient. nevertheless is a good recipe.
Neriz says
Thanks for your comment Nelson. 🙂
I completely agree about the local rice. Silly me, I thought it would be easy to buy it from Amazon – no such luck there. I tried all other types of rice I have (arborio, carnaroli, bomba, and jasmine; basmati is the only one closest to the texture of carolino rice. Quite expected because the Italian and Spanish ones have more starch.
Planning to visit Alto Douro next — this time I will bring some carolino rice back to Stockholm. 🙂
Cristina Ragusa says
Thx for the recipe. Can this be made ahead?
Neriz says
You’re welcome Cristina! I do not recommend making this ahead, because the rice will soak up the soup and you’ll end up with dried, almost risotto-like consistency. It’s still delicious, but that is not the right texture.
johnny walker says
Thanks for taking the time to post this recipe, but your ingredients picture lists celery but I believe you meant parsley.
Neriz says
I know Johnny. :/ I noticed that weeks after publishing the post – just never got around to updating it. I reckon the recipe card and the instructions are saying parsley anyway…?
I will try to update it during this Christmas break. Apologies again.
Elizabeth says
My mom used to make the soup all time I almost forgot how to make it.
Just passed away this year and I figured I’d make it in memory of her.
Thank you for the recipe.
Neriz says
You’re welcome Elizabeth ❤️
DONNA WETMORE says
Looking for this childhood recipe for quite a while Will definitely try your recipe Sounds delicious
Neriz says
Thank you Donna — enjoy!
Linh says
I just found your blog! I’m excited to try this dish. Thanks for the Video – it’s very helpful.
Neriz says
You’re welcome Linh — hope you like it! 🙂
Gerri says
I’m going to try this this weekend thank you fir posting
Neriz says
You’re welcome Gerri! I hope you’ll like it. 🙂
Howell Saybro says
Enjoyed both making and eating this dish! My tomatoes have gone insane and I can’t give them all away… so, I was on the hunt and came across this dish! Family LOVED it! It’s in our rotation!
I have photos!
Tyler says
love the recipe, i know the recipe says parsley but in the picture it looks like cilantro. just curious which one i should be using?
Neriz says
Hej Tyler,
Yep, its parsley — flat-leaf parsley, not the curly-leaf ones. Enjoy! 🙂
Martin says
Absolutely delicious! Used our canned tomatoes, now turned out perfectly. Had a delicious risotto texture. Ate way more than I should have!
dalia says
more like this! yummy!
Jason Marks says
A easy recipe that is flavorful and great side for linguisa or piri piri chicken. I used diced canned tomatoes instead of fresh and it turned out perfectly.
Kathe says
Made it —ate it—loved it! A taste of the old country. Did add a large pinch each of cumin, coriander, and sweet paprika.
Kwelt says
Just the simplest and the best. Always try to use fresh tomatoes if I have them.
Erik Schmid says
My wife gave it a 10out of 5, told I need to keep this recipe as it’s a definite keeper. Plus add a mixed salad and it becomes a great vegetarian dinner.
Neriz says
Great suggestion — thanks Erik!