Name: Portuguese Tomato Rice (Arroz de Tomate)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
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

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Portuguese Tomato Rice (Arroz de Tomate)

The original recipe adapted from ‘Food of Portugal’ calls for seeding the tomatoes before cooking. But – we didn’t seed the tomatoes, and the finished rice was still fantastic. However, if you prefer, you can seed your tomatoes.

Yield: 4 servings 1x

Prep: 15 minsCook: 50 minsTotal: 1 hour 5 minutes

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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)
1 1/2 cups broth (we used vegetable, but chicken or beef will also work)
1 cup long-grain white rice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

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Instructions

In a medium pot with a tight-fitting lid, melt bacon fat in the oil over medium high.
Add onions and garlic and cook for 2 minutes.
Add tomatoes with their juice, cover and simmer for 30 minutes.
Add stock, bring to a boil and add rice, salt and pepper.
Cover and after it comes to a boil, lower to a gentle simmer and cook 20 minutes covered.
Remove from heat and fluff with fork before serving.

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