Portuguese Rice
Short-grain rice simmers with fresh tomatoes, garlic, and vegetable broth to create a rich and savory side dish.
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.
Notes
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.