Portuguese arroz de tomate is a loose, savory rice dish simmered with tomatoes, onion, garlic, broth, and fresh herbs until creamy but still spoonable. It is a familiar home-style preparation in Portugal, with family and regional versions that vary in texture and seasoning; this version uses carolino rice and is ready to serve alongside fish, meat, or vegetables.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
- 1 tablespoon (16 g) tomato paste
- 1 can (14.5 ounces/411 g) crushed tomatoes, with their juices
- 1½ cups (300 g) Portuguese carolino rice, or medium-grain rice
- 4 cups (950 ml) low-sodium chicken or vegetable broth, plus up to ½ cup (120 ml) extra if needed
- 1 bay leaf
- ¾ teaspoon (4 g) fine salt, plus more to taste; use less if your broth is salty
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ¼ teaspoon (0.5 g) sweet paprika
- 2 tablespoons (8 g) chopped fresh cilantro, plus more for serving
- 1 teaspoon (5 ml) red wine vinegar, optional, to sharpen the flavor
Instructions
- Prepare the ingredients. Finely chop the onion and garlic, measure the rice and seasonings, and open the tomatoes. Pour the broth into a small saucepan and warm it over low heat while you start the base; warm broth helps the rice return to a simmer quickly. Keep it hot, but it does not need to boil.
- Soften the onion. Set a heavy, medium saucepan or Dutch oven over medium heat and add the olive oil. Stir in the onion and cook for 6 minutes, stirring now and then, until soft and translucent but not browned. If it starts to color too quickly, lower the heat. Add the garlic and stir for about 1 minute, just until fragrant.
- Build the tomato base. Stir in the tomato paste and paprika, coating the onion and garlic, then cook for 1 minute. Add the crushed tomatoes, bay leaf, salt, and pepper. Cook uncovered for 6 minutes, stirring occasionally. The mixture should bubble gently and become a little thicker; this short reduction concentrates the tomato flavor before the broth goes in.
- Add the rice and broth. Tip in the carolino rice and stir for about 30 seconds so the grains are coated in the tomato mixture. Pour in 4 cups (950 ml) warm broth and stir once, scraping the bottom of the pan. Bring it to a gentle boil over medium-high heat. As soon as it bubbles steadily, reduce the heat to maintain a lively but controlled simmer.
- Simmer until tender. Cook uncovered for 19 minutes, stirring gently every 3 to 4 minutes so rice does not stick to the bottom. Keep the heat low enough to prevent a hard boil, but high enough that the surface continues to bubble. Taste a few grains near the end: they should be tender with no chalky center, and the rice should look looser than a pilaf. If the pan becomes thick before the grains are tender, stir in some of the extra warm broth, a few tablespoons at a time.
- Finish and serve. Remove the bay leaf, stir in the cilantro and optional vinegar, and taste for salt. Turn off the heat and leave the rice for 5 minutes, uncovered. It will thicken slightly as it sits. Serve straight from the pan while it is still moist and spoonable, with extra cilantro if you like.
Tips
- Choose the right rice. Carolino is a Portuguese short- to medium-grain rice that releases starch and gives this dish its soft, creamy quality. It can be difficult to find outside Portuguese or specialty markets. Medium-grain rice is the closest easy substitute. Arborio also works, but it can turn more risotto-like and may need extra broth. Long-grain rice stays more separate, so the result will be less creamy and is not the best choice if you want the classic spoonable texture.
- Keep the simmer gentle. A rolling boil can make the rice cook unevenly and evaporate the broth too quickly. Use a broad, heavy-bottomed pan if possible, and stir carefully but regularly to prevent sticking without breaking up the grains.
- Adjust the liquid to the rice, not the clock alone. Rice age, pan width, and stove heat all affect how quickly liquid disappears. Add warm broth in small amounts if the grains still have a firm center, and stop when the texture is tender and loose. It will continue to absorb liquid during its short rest.
- Season after considering the broth. Low-sodium broth gives you better control. If yours is already salty, begin with less salt and adjust after the rice cooks. A little vinegar at the end brightens the tomato flavor, but it is optional; lemon juice can serve a similar purpose.
Serving Suggestions
Serve arroz de tomate as a side dish with grilled or pan-seared fish, roasted chicken, pork, or simple sautéed vegetables. Its tomato-rich broth is particularly useful alongside a relatively plain main course because it brings moisture and acidity to the plate. For a Portuguese-inspired meal, pair it with grilled sardines or another firm fish, a green salad, and crusty bread. If you are serving it with a saucy stew, keep the rice on the looser side so it can soak up some of the juices.
It can also be the center of a light meal with a fried or poached egg, though the egg should be prepared separately and cooked safely. For a meat-free plate, add roasted cauliflower, greens, or white beans on the side. The rice is best served hot soon after its rest: it is meant to be moist rather than fluffy and separate, and it firms up as it cools.
Variations
Make it more herb-forward. Add a small handful of chopped parsley with the cilantro, or use parsley alone if cilantro is not to your taste. Fresh mint is not a standard requirement, but a little can be used for a brighter, distinctly different finish. Add tender herbs at the end so their flavor stays fresh.
Use fresh tomatoes when they are ripe. Replace the can of crushed tomatoes with about 1½ pounds (680 g) ripe tomatoes, grated on the large holes of a box grater or chopped very finely. Their water content varies, so simmer the tomato mixture until it looks saucy before adding the broth. The flavor may be lighter and less consistent than with canned tomatoes, especially when fresh tomatoes are out of season.
Add vegetables. Stir in ½ cup (75 g) finely diced red bell pepper with the onion, or add 1 cup (150 g) peas during the final 5 minutes of simmering. Bell pepper makes the base sweeter, while peas add a mild, fresh flavor. Avoid adding a large amount of watery vegetables without reducing the broth slightly, since that can leave the rice soupy.
Make the dish vegan. Use vegetable broth instead of chicken broth; the rice itself contains no meat or dairy. Choose a broth with a flavor you enjoy, since it is a large part of the cooking liquid. You can serve it with beans or roasted vegetables for a more substantial plant-based meal.
Storage and Reheating
Transfer leftover rice to a shallow container and refrigerate it within 2 hours of cooking. Keep it covered and use it within 3 to 4 days. Because cooked rice can support bacterial growth if left at room temperature for too long, do not leave the pan out while serving for an extended period. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality; thaw them overnight in the refrigerator before reheating.
Reheat only the portion you plan to eat. On the stovetop, put the rice in a saucepan with 1 to 2 tablespoons (15 to 30 ml) water or broth per cup of rice. Cover and warm over low heat, stirring occasionally, until steaming throughout. In a microwave, cover loosely and heat in short bursts, stirring between them and adding a splash of water if needed. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and avoid repeatedly cooling and reheating the same portion. The texture will be softer than freshly cooked rice, but added liquid helps restore its spoonable consistency.
Frequently Asked Questions
Is Portuguese tomato rice supposed to be wet?
It is usually looser and more moist than pilaf, rather than dry with distinct grains. The exact texture varies among cooks and regions. This recipe aims for creamy, spoonable rice with a little tomato broth remaining; if you prefer it firmer, use less of the extra broth and serve as soon as the rice has rested.
Can I use long-grain rice instead of carolino?
Yes, but expect a different result. Long-grain rice releases less starch, so it will be less creamy and the grains will stay more separate. Start checking it before the stated cooking time because different varieties can cook at different rates, and use the texture of the grain as your guide.
Should I rinse the rice first?
For this style, rinsing is generally unnecessary because some surface starch helps the broth become lightly creamy. If you prefer to rinse it, drain it very well before adding it to the pan. The finished texture may be a little less thick, and the rice may need slightly different amounts of liquid depending on how wet it is when it goes into the pot.
Can I make arroz de tomate ahead?
You can chop the onion and garlic and measure the other ingredients a day ahead, but the cooked rice is best made shortly before serving. It continues absorbing broth as it stands, so it can lose its loose texture. If you need to cook it in advance, keep it refrigerated after cooling promptly and reheat with broth or water until it reaches 165°F (74°C).
Why is my rice still firm after the broth has evaporated?
The heat may have been too high, the pan may be very wide, or the rice may need more liquid than expected. Lower the heat, add warm broth a few tablespoons at a time, and continue simmering until a grain is tender. For the next batch, use a gentler simmer and stir regularly so the liquid cooks evenly without scorching the bottom.
Related
- Bacalhau à Brás: Portugal’s Famous Salt Cod Recipe
- Food in Portuguese: Meaning, Pronunciation & Use
- Caldo Verde: Portuguese Kale and Potato Soup
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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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