Portuguese Tomato Rice

How to make Portuguese Tomato Rice.

This recipe is a favourite all over Portugal but it is best prepared in the Province of Alentejo in the South-Central part of Portugal, where plump and juicy tomatoes grow red, ripe and full of flavour thanks to favourable growing conditions.

INGREDIENTS: Serves 4

  • 1 cup long-grain white rice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon bacon fat
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 2 cups fresh tomatoes cored and cut into large one inch chunks (save any juice from cutting)
  • 1½ cups vegetable or chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

INSTRUCTIONS:

  1. In a medium pot with a tight-fitting lid, melt bacon fat in the oil over medium high.
  2. Add onions and garlic and cook for 2 minutes.
  3. Add tomatoes with their juice, cover and simmer for 30 minutes.
  4. Add stock, bring to a boil and add rice, salt and pepper.
  5. Cover and after it comes to a boil, lower to a gentle simmer and cook 20 minutes covered.
  6. Remove from heat and fluff with fork before serving.
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