Wednesday, November 25, 2015

Tomato Rice

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

    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

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.