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 it 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!
- Olive oil – 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 used chicken stock in this tomato rice recipe
- Bay leaves – a couple of dried bay leaves.
- Parsley – I strongly suggest fresh parsley.
- 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.
- 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).
Using a medium-sized or large pan, heat the olive oil over medium-high heat.
Once the oil is ready, add finely chopped garlic and cook until the garlic becomes fragrant.
Add finely chopped onion and cook until it becomes soft (photo 1).
Add the tomatoes and season with salt, pepper, and a dash of chili flakes; 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 2).
Add rice and mix to coat the rice with the liquid in the pan (photo 3).
Add stock and bay leaves (photo 4).
Mix and cover with a lid. Turn up the heat to medium-high and bring to a boil.
Add parsley and mix (photo 5).
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.
- 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, do not substitute with canned tomato sauce 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. There is a noticeable difference in flavor if you omit it. So, if you’re a fan, add more.
- 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.
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.
Note that my response is based on what I have tried on some regions of Portugal; there might be some areas in 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 soaks up more liquid, but it does not affect the taste of the dish.
I don’t recommend doing this.
There would be very little sauce (if any) left in your tomato rice if you do.
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. 🙂
Arroz de Tomate Recipe (Portuguese Tomato Rice)
- 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)
- 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. This 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. Garnish with more parsley, if desired.
- Cook’s Tip #1: 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.
- Cook’s Tip #2: Stick to fresh tomatoes, do not substitute with canned tomato sauce or paste.
- Cook’s Tip #3: If you think there is not enough liquid on your tomato rice, do not hesitate to add more stock and adjust the seasoning.
- Cook’s Tip #4: Do not skip the fresh parsley. There is a noticeable difference in flavor if you omit it. So, if you like them, definitely add more.