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.
This is really mouth watering, simple, and must try recipe. I really loved this very much. Thank you so much for sharing this here. I will definitely try these recipes this weekend for sure and will surely share my opinion about this very soon. Keep posting such healthier and must try recipes.
ReplyDeletedo you use smoked paprika?
ReplyDeleteCooked this for our Eurovision night as a tribute to the hosting country. Loved it so much I am cooking it again tonight and encouraging my family to try it as well. Thanks for posting such a tasty and easy to follow recipe
ReplyDeleteAnother kind of rice cooker is the fuzzy logic. These kinds of cookers are more advanced because they have a built-in microprocessor. Electric Rice Cooker
ReplyDeleteThis recipe brought us back to our last night in Porto last summer. I will be making this again!
ReplyDelete