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A white pot with orange-red sauce and rice with parsely sprinkled on top.
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Portuguese Tomato Rice (Arroz de Tomate)

A delicious warming authentic soupy-style (malandrinho) Portuguese tomato rice recipe. Very easy to make with basic easy to find ingredients, vegetarian and easily made vegan by swapping the butter for vegan butter. Serve it with your protein of choice for a warming delicious meal!
Prep Time10 minutes
Cook Time35 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Portuguese
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 368kcal
Author: Deirdre Gilna

Equipment

  • 1 sharp knife
  • 1 chopping board
  • 1 medium pot (with lid)
  • 1 set measuring spoons

Ingredients

  • 3 Tablespoons olive oil
  • 1 medium onion
  • 4 cloves garlic
  • 2 large bay leaves
  • 5 large tomatoes (around 500 grams).
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 Tablespoon tomato paste
  • 1 cup Carolino rice (or substitute paella or arborio rice).
  • 3.75 cups vegetable stock (hot)
  • 1 tablespoon butter preferably grass fed, vegans swap for vegan butter.

Instructions

  • Chop the onion and mince the garlic. Chop the tomatoes now or while the onions are cooking.
  • Heat the oil over a medium-high heat in the pot and once hot add the onion, garlic and bay leaves.
  • Fry for five minutes until the onions have softened and are translucent.
  • Add the chopped tomatoes, salt, pepper and tomato paste and stir to mix well.
  • Fry the tomatoes for up to ten minutes or until the tomatoes have softened and begun to break down. I usually microwave the vegetable stock until it's piping hot for the last few minutes of cooking time in this step.
  • Add the rice and stir to coat with the sauce, then immediately add the hot vegetable stock.
  • Bring to a boil, then reduce the heat to low, cover tightly and leave to cook for 15 minutes.
  • After 15 minutes, take the pot off the heat and leave to one side for a further five minutes.
  • Take the lid off, add the tablespoon of butter and stir in until melted. The rice should be quite soupy. Serve as soon as possible as the rice will continue to absorb the liquid and thicken your arroz de tomate.

Nutrition

Serving: 1cups | Calories: 368kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1530mg | Potassium: 637mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2518IU | Vitamin C: 35mg | Calcium: 39mg | Iron: 1mg