Portuguese rice, also known as arroz de tomate, is a savory stovetop dish built on a base of fresh tomatoes, onions, and garlic. Short-grain rice absorbs a generous amount of vegetable broth, resulting in a texture that is intentionally wet and slightly soupy. It takes about 45 minutes from start to finish.
This recipe relies on basic pantry staples and fresh produce to create a comforting side. Heating the broth before adding it to the pot helps the rice cook evenly. Stirring in a small amount of butter at the very end gives the tomato sauce a smooth finish.
Why You’ll Love Portuguese Rice
- Cooking the fresh tomatoes down with tomato paste builds a deep, savory base flavor before the liquid is added.
- Using hot broth prevents the cooking temperature from dropping, which helps the rice grains cook evenly.
- Letting the covered pot rest off the heat allows the rice to finish absorbing the liquid without sticking to the bottom.
Portuguese Rice Ingredients
- Tomatoes: Fresh, ripe tomatoes work well here. Roma or vine-ripened varieties offer a good balance of flesh and juice.
- Rice: Look for Carolino rice if available. Arborio or paella rice are good substitutes because they absorb liquid well while maintaining their shape.
- Vegetable broth: Use a low-sodium broth so you can control the salt level. Chicken broth works if you do not need the dish to be vegetarian.
- Butter: A small amount stirred in at the end adds richness. You can use a dairy-free butter alternative if preferred.
- Bay leaves: Dried bay leaves add a subtle earthy note to the cooking liquid. Remember to remove them before serving.
Exact quantities are in the recipe card below.
How to Make Portuguese Rice
Step 1: Sauté the aromatics
Start by cooking the onions, garlic, and bay leaves in olive oil. This builds the flavor foundation. Cook them until the onions are soft and translucent.
Step 2: Cook the tomatoes
Add the fresh tomatoes, tomato paste, and seasonings. Let this mixture cook down until the tomatoes soften and release their juices. This creates a thick, savory base for the rice.
Step 3: Simmer the rice
Stir the rice into the tomato mixture to coat the grains. Pour in the hot broth, bring it to a boil, and then lower the heat. Cover the pot and let it simmer gently.
Step 4: Rest and finish
Take the pot off the heat and let it sit covered for a few minutes. Stir in the butter right before serving. The final dish will have a wet, saucy consistency.
Storage Tips for Portuguese Rice
Store leftover rice in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the rice will become mushy when thawed. Reheat in a saucepan over low heat, adding a splash of water or broth to loosen the rice until warmed through.
Expert Tips for Portuguese Rice
- Heating the vegetable broth in the microwave or a separate saucepan before adding it to the rice helps maintain a steady cooking temperature.
- The rice will continue to absorb liquid as it sits. Serve it right away to enjoy the traditional wet texture.
What to Serve with Portuguese Rice?
Serve this rice alongside grilled fish, roasted chicken, or a simple green salad. It also pairs well with crusty bread to soak up the savory tomato broth.
Portuguese Rice Recipe FAQs
Why is my Portuguese rice so wet?
This traditional dish is meant to be slightly soupy. The short-grain rice releases starch into the extra broth to create a rich, sauce-like consistency.
Can I use long-grain white rice instead?
Long-grain rice will not yield the same creamy texture. If you must use it, you may need to reduce the broth slightly, though the final result will be less authentic.
Do I have to heat the broth first?
Heating the broth helps the pot return to a boil quickly. Adding cold broth drops the temperature and can cause the rice to cook unevenly.
Portuguese Rice
Ingredients
- 3 tablespoons olive oil 45 ml
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 2 dried bay leaves
- 1 pound fresh tomatoes chopped, 450 g
- 1 tablespoon tomato paste 15 g
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup short-grain rice (like Arborio or Carolino) 200 g
- 3 3/4 cups vegetable broth heated, 890 ml
- 1 tablespoon unsalted butter 14 g
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, minced garlic, and bay leaves. Cook for 5 minutes until the onions soften and turn translucent.
- Stir in the chopped tomatoes, tomato paste, kosher salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and soften.
- Add the rice to the pot and stir well to coat the grains in the tomato mixture.
- Pour in the hot vegetable broth and bring the liquid to a boil.
- Reduce the heat to low. Cover the pot tightly with a lid and simmer for 15 minutes.
- Remove the pot from the heat. Keep the lid on and let the rice rest for 5 minutes.
- Remove the lid and discard the bay leaves. Stir in the butter until it melts completely. Serve immediately while the rice is still slightly soupy.
