Portuguese Tomato Rice

This simple but delicious side dish marries well with spicy dishes like Piri-Piri Shrimp or Chicken, as well as tangy vegetable side dishes like Sweet Sour Carrots or Vinha d’alhos – Style Vegetables

Tomato Rice (Arroz de Tomate)

Serves 4-8 as a side

3 Tbsp olive oil
1 large yellow onion, chopped
1 Turkish bay leaf
2 garlic cloves, minced
5 ripe plum tomatoes (about 1 pound), seeded and diced
½ cup dry white wine
2 ½ cups chicken or vegetable stock
1 ½ cups long-grain white rice
salt and pepper
1 Tbsp tomato paste
small handful chopped flat-leaf parsley
chopped oregano, marjoram, thyme, or rosemary (optional and of your choice)

1. Heat oil in a medium saucepan over medium heat until it shimmers. Add the onion and bay leaf and cook until the onion is golden brown, 12-15 minutes. Add in the garlic and cook for 1 more minute.

2. Add the chopped tomatoes and simmer until softened, about 3 minutes. Pour in the wine and let burble until almost evaporated, 1-2 more minutes.

3. Add the stock and bring to a boil. Add the rice, ½ tsp salt, ¼ tsp black pepper, and the tomato paste. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, 20-25 minutes.

4. Remove the bay leaf, and shower the rice with parsley and herb(s) just before serving.

Note: Can be made ahead and allowed to rest before serving, do not add herbs ahead of time. To reheat: add a small amount of water to the pot and stir into the rice while warming over a medium-low flame. Add herbs over top just before serving.

Adapted from The New Portuguese Table by David Leite