Tomato Rice
This dish is pure comfort and a standard in all Portuguese homes. The desired consistency of the rice varies based on individual taste; some like it dry, others like it wet. I like a creamy tomato rice with a consistency similar to a 'risotto'. If you want a wetter rice, just increase the amount of water you add by 1/2 to 1 cup. If you want a dry rice, then decrease the amount of water by 1/2 - 1 full cup. You can always play with the measurements to get the rice that is perfect for you. Enjoy!
Serves 4
Ingredients:
3 tablespoons olive oil
1 large white onion, finely chopped
2 tablespoons tomato paste
3 garlic cloves, minced
3 bay leaves
1 cup rice
1 1/2 cups tomato passatta
1 teaspoon paprika
1 1/2 teaspoons salt
3 cups water
2 tablespoons butter
2 tablespoons parsley flat leaf
Directions:
1. To a pan over medium high heat, add oil and heat. Add the onions and tomato paste. Sprinkle with a pinch of salt and cook for 3-5 or until the onions are soft. Add garlic and bay leaves and cook for another minute.
2. Add the rice & stir coating the grains with the oil. Then add the paprika & salt.
3. Add the passatta & water. Bring to the boil, then reduce the heat to low & cover. Cook the rice for 20 minutes
4. Stir in the butter and half of the parsley. Serve topped with remaining parsley.
This dish is pure comfort and a standard in all Portuguese homes. The desired consistency of the rice varies based on individual taste; some like it dry, others like it wet. I like a creamy tomato rice with a consistency similar to a 'risotto'. If you want a wetter rice, just increase the amount of water you add by 1/2 to 1 cup. If you want a dry rice, then decrease the amount of water by 1/2 - 1 full cup. You can always play with the measurements to get the rice that is perfect for you. Enjoy!
Serves 4Ingredients:
3 tablespoons olive oil
1 large white onion, finely chopped
2 tablespoons tomato paste
3 garlic cloves, minced
3 bay leaves
1 cup rice
1 1/2 cups tomato passatta
1 teaspoon paprika
1 1/2 teaspoons salt
3 cups water
2 tablespoons butter
2 tablespoons parsley flat leaf
Directions:
1. To a pan over medium high heat, add oil and heat. Add the onions and tomato paste. Sprinkle with a pinch of salt and cook for 3-5 or until the onions are soft. Add garlic and bay leaves and cook for another minute.
2. Add the rice & stir coating the grains with the oil. Then add the paprika & salt.
3. Add the passatta & water. Bring to the boil, then reduce the heat to low & cover. Cook the rice for 20 minutes
4. Stir in the butter and half of the parsley. Serve topped with remaining parsley.
