Arroz de tomate
Arroz de Tomate is a classic Portuguese tomato rice dish, served mainly as a side dish. It’s made with ripe, juicy tomatoes, often fresh from the vine, which are cooked down with onions, garlic, (which I omit, as always 😉 ) and olive oil to create a flavorful base. The rice is then simmered in this tomato sauce until tender, absorbing all the sweet and tangy flavors of the tomatoes. This dish is typically served with grilled fish or other seafood, but it can easily stand on its own as a satisfying side or light main course.
In Portugal, the consistency of Arroz de Tomate varies according to personal preference. Some people love it on the drier side, where the rice is fluffy but still infused with the tomato’s flavor, while others enjoy it more soupy and liquid, almost like a risotto. No matter the texture, it’s a humble yet beloved dish that reflects the simplicity of Portuguese home cooking. Some variations include adding bell peppers and herbs like parsley or cilantro – I definitely recommend to add them both!
These are the ingredients:
Arroz de tomate
Ingredients
- 1 ripe tomato
- 1/2 cup red pepper, finely diced
- 1 bay leaf
- 1-2 tbsp olive oil
- 3/4 cup rice (commonly arroz carolino)
- 1 tsp vegetable broth powder
- 1 1/2 cups water
- 1 tbsp fresh parsley or cilantro , chopped
- salt and pepper to taste
Instructions
- Shortly boil the tomato to make the skin break open (max. 3 minutes). Peel and finely dice the tomato.
- Sauté the pepper cubes and the bay leaf in the oil for 2 minutes.
- Add the tomato and 1/2 tsp of salt. Continue to sauté for 1 minute.
- Add the rice, broth powder and water, cook with covered pot until the rice is done (approx. 20 minutes), stirring frequently.
- Towards the end, stir in the herbs.
- Season with salt and pepper (optional).