Arroz de Tomate (Portuguese Tomato Rice)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 ½ tsp Fine sea salt
• 3 cloves Garlic
• 500 g Tomato, ripe
• 2 tbsp Tomato purée
• 2 pieces Bay leaves
• 750 ml Vegetable stock, hot
• 300 g Long-grain white rice
• ½ tsp Black pepper
• 1 tsp White wine vinegar
• 15 g Fresh parsley

1. Warm the olive oil in a saucepan over medium heat. Finely chop the onion, add it to the pan with a pinch of the salt, and cook for 8 to 10 minutes until soft and translucent.
2. Crush the garlic and stir it in for 30 seconds until fragrant. Chop the tomatoes, add them with the tomato purée and bay leaves, and cook for 6 to 8 minutes until the tomatoes break down and the mixture looks jammy.
3. Pour in the hot vegetable stock and bring to a gentle simmer. Stir in the rice, remaining salt and the black pepper, then reduce to low, cover, and cook for 15 minutes, stirring once or twice, until the rice is tender and the texture is creamy but not soupy.
4. Remove from the heat and stir in the white wine vinegar. Finely chop the parsley, fold it through, then cover and rest for 2 to 3 minutes before serving; remove the bay leaves as you dish up.

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