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Arroz de Tomate Malandrinho ❦ Portuguese Style Tomato Rice

March 19, 2019

If I had to choose a rice to eat forever, this would be it. I have never in my life eaten a better tomato rice than my mother's. In Portugal this rice is usually served alongside all sorts of fried fish dishes. It just pairs so beautifully with it. Next time you make fried fish, such as battered cod, try this tomato rice recipe. You won't be disappointed. I have added a few ingredients that are not quite in the traditional recipe, but that I feel enhance the rice's flavour. They are Balsamic vinegar and ginger. I love that you'd never guess they were in there, yet elevate the rice's flavour to soaring heights. You can use plain water or vegetable stock for the rice, but I prefer chicken stock. This is really up to personal preference and whether or not you want it to be vegetarian. Malandrinho in Portuguese literally means "naughty", but we use it to mean" with lots of broth". The rice is served with plenty of flavourful stock and garnished with corriander (cilantro) or parsley. That said, it is a very forgiving recipe, since I receive hundreds of emails on how to cook rice perfectly, this one takes the guess work out of the equation. I served mine with Portuguese salt cod fritters, Pasteis de bacalhau, copy and paste recipe link here: https://www.thepurpledoorsupperclub.com/single

post/2017/05/11/Portuguese-Salt-Cod-Fritters-with-Aioli

 Enjoy xoxoxoxo

 

 

Arroz de Tomate Malandrinho ❦ Portuguese Style Tomato Rice

Serves 6

Approx: 40 minutes

 

225 g.  Long grain, parboiled (easy cook) rice,

( In Portugal the short grain "Carolino" rice variety is preferred, but GASP...I don't like it's mouth feel, if you do than use any short grain rice such as paella "bomba" rice if you can't find Carolino)

720 ml. Chicken stock, vegetable stock or water

1 can, (400g.) Chopped tomatoes in their juice ( canned tomatoes are always perfectly ripe, seedless and skinless, perfect )

1 tbsp. Concentrated tomato paste

1 Medium onion, finely chopped

4 Cloves of garlic, finely chopped

60 ml. Extra virgin olive oil

1 tsp. Ground ginger

1tbsp. Balsamic vinegar (optional)

1 tbsp. Red wine vinegar ( this is obligatory)

1 Bay leaf

1 Bunch corriander or parsley leaves, chopped to finish. (I usually throw in the stalks, finely chopped, to the cooking rice. Feel free to substitute for flat leaf parsley)

Salt and pepper, to taste

 

1. In a medium saucepan, on low heat, add olive oil and sauté onion, garlic and bay leaf for 5 minutes, stirring frequently so garlic doesn't burn. Add tomato paste and let fry gently for 30 seconds.

 

2. Add rice, canned tomatoes, corriander or parsley stalks very finely chopped, ginger, vinegars and the 3 cups of stock or water. Stir and increase heat to medium. Season with salt and pepper to taste.

 

3. Let rice simmer with a lid, but vented so that steam can escape, for 20-25 minutes, stirring every now and then. Test for doneness at around 20 minutes. 

 

4. After rice is cooked, discard bay leaf and add chopped corriander leaves, and serve immediately. 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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