Portuguese Tomato Rice (Arroz de Tomate), Made Easy

Portuguese tomato rice, or arroz de tomate, is a savory rice dish simmered with tomatoes, onion, garlic, olive oil and broth until tender and pleasantly saucy. It is a much-loved accompaniment in Portugal, with regional and family versions that vary in rice and texture; this approachable version uses short-grain rice for a soft, loose finish that pairs especially well with fish.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
1 bay leaf
1 can (14.5 ounces / 411 g) diced or crushed tomatoes, including the juices
4 cups (950 ml) low-sodium vegetable or chicken broth, plus up to ½ cup (120 ml) extra broth or hot water if needed
1½ cups (300 g) Portuguese Carolino rice or another short- or medium-grain rice
1 teaspoon (6 g) fine sea salt, or less if the broth is salted
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (8 g) chopped fresh flat-leaf parsley, plus extra to finish
Optional: ⅛ teaspoon (0.3 g) red pepper flakes for gentle heat

Instructions

Prepare the ingredients. Finely chop the onion and garlic, and measure the rice and seasonings. If using a very starchy rice, rinse it briefly in a fine-mesh sieve and drain it well; rinsing is optional and can make the finished rice a little less creamy. Pour the broth into a small saucepan and warm it over low heat while you start the rice. It should be hot but does not need to boil.
Soften the onion. Set a heavy-bottomed saucepan or Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion and bay leaf. Cook for 7 to 8 minutes, stirring now and then, until the onion is soft and translucent but not browned. If it begins to catch, reduce the heat and add a spoonful of water rather than letting it scorch.
Build the tomato base. Stir in the garlic and optional red pepper flakes, if using, and cook for about 30 seconds, just until fragrant. Add the canned tomatoes and their juices, salt and black pepper. Simmer uncovered for 8 minutes, stirring occasionally, so the tomatoes soften and the base becomes fragrant. Keep some tomato pieces intact; the rice is meant to have a lively tomato flavor rather than a completely smooth sauce.
Coat the rice. Add the rice to the tomato mixture and stir for about 1 minute, making sure the grains are coated. This brief step helps the grains cook evenly and lets them take on the flavor of the onion and tomatoes. Pour in the 4 cups of hot broth and stir once to distribute the rice. Bring the pot to a steady boil, then lower the heat to maintain a gentle simmer.
Simmer until tender and saucy. Cook uncovered for 18 to 20 minutes, stirring gently every few minutes so the rice does not stick to the bottom. Begin checking the grains at 18 minutes. They should be tender with a slight bite, and the mixture should still look looser than a pilaf; it thickens as it stands. If the rice is nearly done but the pot looks dry, add hot broth or water a little at a time. If it is tender but too loose, simmer for another minute or two.
Finish and serve. Remove the bay leaf, stir in the parsley and taste for salt and pepper. Serve straight away while the rice is moist and spoonable. If it thickens before dinner is ready, stir in a small splash of hot broth or water to loosen it; avoid leaving it to sit covered for a long time, since short-grain rice continues absorbing liquid.

Tips

Choose rice for the texture you want. Carolino, a Portuguese short-grain rice, is traditional in many versions and releases starch that gives the dish its characteristically soft, slightly creamy texture. If it is hard to find, use another short- or medium-grain rice. Arborio works in a pinch but can become especially creamy, while long-grain rice tends to stay more separate and gives a less traditional result.
Keep the simmer gentle. A hard boil can make the rice cook unevenly, with mushy grains at the edges and firm ones in the middle. Once the broth boils, reduce the heat and look for slow, steady bubbles. Stir gently from the bottom every few minutes, not constantly, so the rice does not break down.
Adjust salt to your broth. Low-sodium broth gives you more control, but salted broth is fine. Start with less salt if you are unsure, then taste near the end. Canned tomatoes vary in acidity and saltiness too. If fresh tomatoes are in season, replace the can with about 1 pound (450 g) chopped ripe tomatoes; the result may be a little brighter and less uniform, and you may need a splash of water if they are not very juicy.
Plan for the sauce-like finish. This is not intended to be dry, fluffy rice. Keep a little extra hot broth or water nearby and add it only as needed near the end. If you prefer distinct grains, use the lower end of the added-liquid amount and stir less, but expect a firmer, less saucy dish.

Serving Suggestions

Serve arroz de tomate hot as a side dish with grilled or pan-fried fish, including cod, hake or sardines. Its gently tangy tomato base complements simply seasoned seafood without needing another sauce. It also works alongside roast chicken, pork chops, or grilled vegetables, and the loose texture is useful for soaking up juices from a main dish.

For a simple meal, offer the rice with a green salad dressed with olive oil and vinegar, or with cooked greens such as kale or collards. A bowl of olives or sliced cucumber can make the table feel complete without competing with the tomato flavor. Finish each serving with parsley and, if desired, a small drizzle of olive oil. Since the rice is most appealing while moist, bring it to the table soon after cooking and serve it with a large spoon.

Variations

Use fresh tomatoes. When ripe tomatoes are plentiful, peel them if you prefer a smoother result, then chop about 1 pound (450 g) and use them in place of the canned tomatoes. Fresh tomatoes can contain less liquid than canned ones, so check the pot as the rice simmers and add a little hot broth if necessary. Out-of-season tomatoes may taste less sweet and more acidic, so canned tomatoes are a dependable option year-round.

Make it vegetarian or vegan. Choose vegetable broth and check that it is suitable for your needs; the rest of the base ingredients are plant-based. A richer vegetable broth adds depth, while water works but makes the tomato, onion and garlic flavors more direct. For a little extra substance, serve the rice with cooked white beans or chickpeas alongside rather than adding them at the start, where they can break apart during stirring.

Add gentle heat or herbs. Red pepper flakes add warmth without changing the method. A small pinch is usually enough for the whole pot, and you can leave it out for a milder table. Parsley is a fresh, familiar finish; chopped cilantro or a little fresh oregano can be used instead, though each gives the dish a different aroma. Add delicate herbs at the end so their flavor stays bright.

Make the rice more or less loose. For a particularly saucy result, stir in a few tablespoons of hot broth just before serving. For a firmer texture, use a little less broth at first and keep the remaining liquid warm for adjustments. Rice brands and tomato varieties absorb different amounts, so the useful cue is the texture of the grains and the amount of liquid in the pot, not a rigid volume alone.

Storage and Reheating

Rice should not sit at room temperature for an extended period. Refrigerate leftovers within 2 hours of cooking, transferring them to a shallow, airtight container so they cool promptly. Store in the refrigerator for 3 to 4 days. If the room is hotter than 90°F (32°C), refrigerate within 1 hour. Do not leave the pot on the counter to cool for several hours.

To reheat, place the amount you plan to eat in a saucepan with a splash of water or broth, cover, and warm over low to medium heat, stirring once or twice until steaming throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through; add liquid before heating because chilled rice will have absorbed much of its sauce. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Reheat only the portion you need, rather than repeatedly cooling and warming the whole batch.

For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C), adding a little liquid to restore a spoonable texture. The grains may be softer after freezing and thawing, but the tomato flavor remains useful as a quick side.

Frequently Asked Questions

Is arroz de tomate supposed to be wet?
Yes, many Portuguese versions are intentionally loose and moist, closer to a saucy rice than a dry pilaf. The exact consistency varies by cook and region. This recipe aims for tender grains in a tomato-rich mixture that can be spooned easily; serve it promptly because it thickens as it stands.

Can I use long-grain rice?
You can, but the texture will be different. Long-grain rice releases less starch and tends to stay separate, so the dish will be less creamy and may need a slightly different amount of liquid or cooking time. Start checking it according to the package timing, and judge doneness by tasting rather than relying only on the clock.

Can I make this with fresh tomatoes instead of canned?
Yes. Use about 1 pound (450 g) of ripe chopped tomatoes in place of the can, and include their juices. Fresh tomatoes can vary in water content, so add hot broth as the rice cooks if the pot becomes dry. The flavor may be brighter and less consistent than with canned tomatoes, especially when the fresh tomatoes are not fully ripe.

Why is my tomato rice still firm or too thick?
Rice can remain firm if the simmer is too low, the lid is on, or the pot loses liquid too quickly. Keep it uncovered at a gentle simmer and add hot broth a few tablespoons at a time until the grains are tender. If the rice is already cooked but the dish has thickened, stir in a splash of hot liquid just before serving.

Can I prepare it ahead?
It is best cooked shortly before serving because the rice keeps absorbing liquid and becomes thicker as it rests. You can save time by chopping the onion and garlic and measuring the ingredients in advance, then refrigerate the prepared vegetables in a covered container. If you do cook it ahead, cool and refrigerate it promptly, then reheat with a splash of broth until it reaches 165°F (74°C).

What should I serve with Portuguese tomato rice?
Fish is a classic partner, but the rice also goes well with roast or grilled meats and vegetable dishes. Choose a simply seasoned main so the tomato, garlic and parsley remain prominent. For a lighter plate, add cooked greens or a crisp salad and serve the rice as the warm, saucy component.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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