Arroz de Tomate (Portuguese Tomato Rice)
Why this recipe works
- Simple layered flavour: Onion, garlic, olive oil, ripe tomatoes and bay build a savoury base before the rice absorbs the stock.
- Soft, saucy texture: Carolino rice releases enough starch as it simmers to create a loose, spoonable finish without needing cream or butter.
- Easy to serve: The bright tomato flavour works as a side for seafood, fish, grilled meats or vegetable mains.
Get the most out of this recipe
Authenticity notes
- Loose, not dry: Arroz de tomate is typically served slightly saucy, with tender grains and tomato-rich liquid clinging to the rice.
- Herb finish: Parsley gives a clean finish, while fresh coriander is also a familiar variation in Portuguese cooking.
- Classic pairings: Serve it alongside grilled or fried fish, seafood dishes, roast chicken or simple vegetable plates.
Ingredient notes
- Use very ripe tomatoes: Ripe tomatoes break down into a fuller sauce and give the rice its characteristic sweet acidity.
- Cook the tomatoes down: Let the tomatoes become thick and jammy before adding the rice so the sauce tastes concentrated rather than watery.
- Rice choice matters: Carolino rice gives a soft, saucy result; arborio can be used for a similarly creamy texture.
Common mistakes
- Simmer too hard: A vigorous boil can make the rice catch on the base of the pan before the grains are fully tender.
- Cooking it too dry: The finished rice should not resemble a dry pilaf; keep it loose enough to spoon easily.
- Adding liquid too late: If the pan looks dry before the rice is cooked, add a splash more hot stock and continue gently simmering.
Make-ahead tips
- Refrigerate leftovers: Cool quickly, then store in a sealed container in the fridge for up to three days.
- Reheat gently: Warm in a saucepan over low heat with a splash of water, stirring until piping hot, as the rice thickens as it stands.
- Freezer option: Freeze cooked portions if needed, noting that the rice will be softer after thawing and reheating.
Equipment you'll need
Ingredients
Instructions
- Roughly chop the tomatoes. Finely chop the onion, and finely chop the garlic.
- Warm the olive oil in a saucepan over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until soft and translucent.
- Stir in the garlic and cook for 30 to 60 seconds until fragrant. Add the tomatoes and cook for 8 to 10 minutes, stirring now and then, until they break down into a thick, jammy sauce.
- Stir in the rice and cook for 1 minute so the grains are well coated. Add the hot vegetable stock, bay leaf, remaining salt and the black pepper, then bring to a gentle simmer.
- Simmer gently, uncovered, for 18 to 22 minutes, stirring occasionally, until the rice is tender and the mixture is slightly saucy. If it looks dry before the rice is tender, add a splash more stock and continue cooking.
- Take off the heat and rest for 2 minutes, then remove the bay leaf. Stir through the parsley and taste for seasoning before serving.
Recipe notes
Tips
- Keep the simmer gentle and stir from time to time so the rice cooks evenly and does not catch on the base of the pan.
- For the classic texture, aim for a loose, spoonable finish rather than a dry pilaf; the rice should be tender with a little sauce clinging to it.
Substitutions
- Replace Fresh parsley with Fresh coriander for a different but still traditional herb finish.
- Replace Carolino rice with Arborio rice for a similarly creamy, saucy texture.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a saucepan over low heat with a splash of water, stirring until piping hot; the rice will thicken as it stands.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Portuguese
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