Arroz con Tomate Recipe: Portuguese Tomato Rice

Portuguese arroz con tomate, a simple tomato rice side dish.

Arroz con Tomate Recipe: Portuguese Tomato Rice

Tomato rice is a well trodden path in many cuisines, arroz con tomate is a Portuguese one-pot dish that simmers short grain rice in wine, tomatoes and garlic and it creates a beautifully rich rice side dish.

Course Side Dish

Cuisine Anglo Portuguese

Keyword arroz con tomate, portuguese tomato rice, tomato rice

Prep Time 10

Cook Time 37

Total Time 47

Servings Servings

Calories 472kcal

Author Brian Jones

Ingredients

125 g Short Grain Rice ⅔ Cup (I use Arborio or Bomba paella rice)
1 Medium Onion 150g
5 Garlic Cloves
3 Medium Tomatoes 400g
1 tablespoon Tomato Puree
30 g Lard 2 tablespoon Bacon fat is even better, but olive oil also works
75 ml White Wine ⅓ Cup
350 ml Vegetable Stock 1½ Cups
¼ teaspoon Black Pepper Freshly ground
¼-½ teaspoon Salt The amount will depend on your stock

Instructions

Cut the onion in half, peel it and then cut it into a 5mm (just under ¼") dice.
Peel the garlic cloves and dice them as finely as you can.
Cut the tomatoes into quarters, remove the seeds (discard them), then cut the flesh into a 5mm (just under ¼") dice.
Heat a 28cm or 11" frying pan over a medium heat, add the lard and when it melts, toss in the onions and soften for 5 minutes. Stir occasionally
Add the garlic and diced tomatoes, cook for 2-3 minutes, stirring occasionally.
Stir in the tomato puree and cook for 1 minute.
Add the rice, and gently stir to coat; do not stir too much.
Pour in the white wine and cook until it has almost evaporated.
Add the salt and pepper, then pour in the vegetable stock, give it a gentle stir, add a lid, reduce the heat to low and cook for 10 minutes.
After 10 minutes, remove, give the rice a stir, turn the heat up to medium and cook for 5-7 minutes
Test the rice, it should be cooked "al dente", if it is ready, remove it from the heat and allow it to sit for 2-3 minutes before serving.

Nutrition