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Portuguese Tomato Rice - A Family Feast

Portuguese Tomato Rice (Arroz de Tomate)

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings


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.


  • 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


  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.
  5. Cover and after it comes to a boil, lower to a gentle simmer and cook 20 minutes covered.
  6. Remove from heat and fluff with fork before serving.