This Portuguese tomato rice, arroz de tomate, is a simple and tasty rice dish that pairs using a few simple ingredients. The flavors are delicate and gently aromatic, and it pairs perfectly with a range of mains, or you could enjoy it just as it is.
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Rice is a wonderfully versatile ingredient, and I love dishes that make it the star with different flavorful yet simple additions. Some favorites include Greek spinach rice, spanakorizo, Lao crispy rice salad, nam khao, Persian sweet rice, shirin polow, and pumpkin risotto - each so different and delicious.
This traditional Portuguese rice dish is another tasty way to enjoy rice that's likely that bit different from other ways you may have enjoyed it. It uses just a short list of ingredients, but each add something to the end flavor.
On the face of it might seem like it's close to a risotto. But it has a few key differences that most definitely make it it's own dish. It's more delicate, aromatic and less rich. As a result is pairs perfectly with another Portuguese favorite, seafood.
Rice in Portugal
While you may not think of rice as a Portuguese ingredient, it has actually been cultivated and enjoyed there for centuries. It's generally believed that the Moors introduced rice to Europe through the Iberian Peninsula.
Spanish rice dishes like paella are well known, but somehow Portuguese dishes like this and arroz de pato (duck rice) are less well known outside the country.
Some of the earliest written records of rice production in Portugal date to the 18th century, but many believe it has been grown in the region since the 8th century. The modern Portuguese rice production is concentrated in the Tagus (Tejo in Portuguese) river region just inland from Lisbon. But earlier it was probably more in the South.
The most popular rice variety is carolino rice which is a round, short grain rice similar to arborio, followed by agulha, a long grain rice. These days, rice is a popular side or base for things like duck rice and various seafood rice dishes. All are well worth getting to know.
What makes Portuguese tomato rice unique
Portugal is not alone in having a tomato rice dish - you'll also find versions in Mexico, India and elsewhere - but each style has a few key differences in the ingredients and method that make them unique, just as this does.
When you look at the ingredients and the method here, on the face of it, you might think it looks quite like a risotto. The variety of rice, many ingredients and the process is indeed similar. However there are a couple of key differences that really impact the end result.
Firstly, you add all the liquid at once and cover the rice. This means the rice becomes more fluffy rather than that more gelatinous texture you get by gradually adding liquid and constantly stirring risotto. It's also a easier as it's more hands off.
Secondly, you don't add any cheese. Not only does this change the flavor, it impacts the texture. This is another part of what gives risotto the creamy texture. Instead, this is lighter and more about the tomato.
Thirdly, this uses bay leaves in the broth. Bay leaves are a popular ingredient in Portuguese cooking and add a lovely gently aromatic flavor and depth that is quite different from the flavor profile of risottos.
All of these combined lead to a dish that is a bit lighter, more aromatic, but also comforting and flavorful. You can serve this either cooked down a little more so it has less liquid, or more soup-y, depending on your preference. Either way, it's a tasty dish.
Variations and serving ideas
You'll find a few variations in how you make this, as with any traditional dish. Some add peppers, some use canned or pureed tomatoes rather than fresh. I've kept things relatively simple, but trying to keep on the traditional side. I used fresh tomatoes as I feel they give a lighter flavor. However you can use passata or canned tomatoes instead if you prefer.
I have used chicken stock in this, but you could also se vegetable stock to keep it vegetarian. And if you omit or swap the butter at the end, it would be vegan, too.
As mentioned above, this makes a great side to fish and seafood, with things like grilled swordfish, pan fried sea bream or shrimp being high on my list. It also pairs with a whole range of other mains, too. Chicken, steak and more would work well, for example. I also like it just as it is for a lunch, maybe with some crusty bread.
Arroz de tomate, Portuguese tomato rice, is a lovely simple, flavorful dish with aromatic flavors and a comforting yet light texture. It's easy to make without too many ingredients, and a lovely change to plain old rice. So be sure to give it a try soon.
Try these other delicious side dishes:
- Loubia (Moroccan stewed white beans)
- Roman tomatoes stuffed with rice (another delicious combination of rice and tomatoes in a different way, with bright fresh herbs as well)
- German red cabbage with apples (Rotkohl, a tasty, easy and comforting side)
- Gnocchi alla Romana (unlike "regular" gnocchi these are made with semolina, cheesy and delicious)
- Plus get more side dishes in the archives.
Portuguese tomato rice, arroz de tomate
Ingredients
- 1 medium onion
- 2 cloves garlic or 3 if smaller
- 12 oz tomatoes approximately, 12oz is around 1 ½ cups chopped
- 2 tablespoon olive oil
- 1 cup arborio rice or carolino if at all possible
- ¼ cup white wine eg vinho verde, sauvignon blanc, pinot grigio
- 2 cups light stock eg vegetable, chicken
- a little freshly ground black pepper
- 1 bay leaf
- 1 tablespoon butter
- 2 tablespoon chopped parsley to serve
Instructions
- Dice the onion relatively small and mince or finely chop the garlic. Peel the tomatoes (place in a bowl with boiling water, leave a minute or two then pierce - the skin should separate and start to peel back when ready. Remove from the water and peel off and remove skin). Dice the tomatoes and remove the core. Remove roughly half of the seeds but keep all the juices and rest of the tomato.
- Heat the olive oil in a wide pan which has a lid over a medium heat and add the onion. Cook, stirring regularly until softened, around 3-4 minutes, then add the garlic. Cook for a minute more, stirring now and then. Add the tomatoes, bring to a simmer then reduce the heat and simmer for around 5 - 10 minutes so the tomatoes become very soft.
- Add the rice and cook briefly to ensure the grains are well coated. Add the wine and deglaze - stir and scrape the bottom of the pan to remove any browning and mix into the rice (it adds flavor!). Cook and stir so the liquid is largely gone.
- Add the stock all at once, season with salt and pepper as needed (this will depend how much your stock is seasoned already) and add the bay leaf. Cover the pan and bring the mixture to a simmer. Once simmering, reduce the heat so the mixture simmers and cooks without boiling too strongly. Leave to cook roughly 15 minutes until the rice is cooked through.
- Once the rice is cooked, remove the lid and if you like, continue to cook to reduce the liquid if you like (you can serve it wither slightly soupy or drier, as you prefer). Check the seasoning and adjust if needed and remove the bay leaf. Add the butter and stir so that it melts and gently coats the roce.
- Serve topped with freshly chopped parsley.
Video
Notes
Nutrition
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