Arroz de Tomate Malandrinho
Portugal's most famous and beloved side rice: sweet ripe vine tomatoes, onions, garlic, and green bell peppers stewed into a loose, soupy Carolino rice finished with fresh coriander.
Ingredients
- • 300g Portuguese Carolino rice
- • 4 ripe juicy tomatoes, peeled and chopped (or 400g canned plum tomatoes)
- • 1 medium onion, finely chopped, 2 cloves garlic minced
- • 1/2 green bell pepper, diced, 1 bay leaf
- • 4 tbsp Portuguese extra virgin olive oil, 850ml hot water or vegetable broth
- • 1 bunch fresh coriander, chopped, salt and black pepper
Preparation Steps
Heat olive oil in a saucepan. Sauté chopped onion, minced garlic, diced green pepper, and bay leaf over medium heat for 8 minutes until soft and fragrant.
Add chopped tomatoes with a pinch of salt. Cook over medium-low heat for 8-10 minutes, breaking tomatoes down with a wooden spoon until a rich, fragrant sauce forms.
Pour in hot broth and bring to a boil. Add Carolino rice, season with salt and pepper, and simmer over medium-low heat for 14 minutes, stirring occasionally so it stays delightfully saucy (malandrinho).
Stir in fresh chopped coriander off the heat. Serve immediately with fried fish (peixe frito) or pataniscas.