Portuguese Style Tomato Rice
Tomato Rice is a simple traditional Portuguese recipe usually to be accompanied by a nice fish dish. The richness of the tomato pairs fantastically with fish and the rice can be cooked in under 20 minutes and accommodate all tastes.
The original recipe for Portuguese tomato rice uses carolino rice which during the cooking, it totally absorbs the water and seasoning and is absolutely tasty and delicious. After it is cooked, the rice will be silky and creamy. Any rice will do the trick and we encourage experimenting with your favourite type of rice. (see our Bodrum Baldo Rice recommendation)
Ingredients
- 1 cup of rice
- 1 Peeled Tomatoes
- 2 table spoons of olive oil
- 1 finely chopped onion
- 1 finely chopped red pepper
- Salt, Black Pepper & Paprika
- White Dry Wine such as Sauvignon Blanc, Pinot Grigio or Chardonnay (Optional) - Half of a teacup
- Fresh Basil leaves or your favourite aromatic herbs for garnishing (Optional)
Method
- Heat olive oil in a pan and fry a finely chopped onion until it becomes transparent, at this point add finely chopped red pepper.
- After the peppers soften and the onions start to brown, add the rice and mix all the ingredients evenly.
- This wouldn’t be Portuguese cuisine without introducing a glass of wine and if you want to add a special touch add a glass of dry white wine such as Sauvignon Blanc, Pinot Gris/Grigio or Chardonnay – stir until the alcohol evaporates and the aroma of the grapes remain the rice.
- Add the chopped peeled tomato with all the sauce in the can – mix/stir.
- Add water to the pan, at this point, add salt and pepper - in Portuguese culture, the amount of salt & pepper applied to food is an emotional decision and measured with your heart.
- Cover the pan and cook until the rice is soft.
Pro Tip
The idea is to serve rice that is not too dry or fluffy – we’re aiming for creamy rice and the peeled tomatoes help achieve this.
- Before serving, grind more pepper and paprika and drizzle with olive oil.
- Optional: decorate your plate with your favourite aromatic herb. Basil is a popular choice.
