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
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
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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