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A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.
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5 from 10 votes

Arroz de Tomate Recipe (Portuguese Tomato Rice)

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! (VIDEO ABOVE)
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: portuguese
Servings: 5
Calories: 250kcal
Author: Neriz


  • 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 for preparing Portuguese tomato rice, do not substitute with canned tomatoes 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.


Calories: 250kcal