Portuguese Tomato Rice (Arroz de Tomate)

Over the last few months, we’ve been trying quite a few recipes from the cookbook, “Food of Portugal” and this Arroz de Tomate – or Portuguese Tomato Rice – is now one of our go-to side dishes.

According to the cookbook’s author Jean Anderson, this recipe is a favorite all over Portugal – but best prepared in the Province of Alentejo in the South-Central part of Portugal, where plump juicy tomatoes grow red and ripe and full of flavor thanks to favorable growing conditions.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 tablespoon bacon fat (use lard if you don’t have bacon fat, but we don’t recommend using vegetable shortening since it won’t add much flavor to this dish)
• 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 broth (we used vegetable, but chicken or beef will also work)
• 1 cup long-grain white rice
• 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.

Full Reading: https://www.afamilyfeast.com/portuguese-tomato-rice/

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