A long time ago the opinion was offered that people should blog their recipes. Then I made this last night. I’d forgotten how unbelievable good it is so I decided I should share!
Tomato Rice (Portuguese)
Notes: I’ve never made this with canned tomatoes but I suppose it could be done in a pinch. But best with homegrown tomatoes or farmer’s market or just the greengrocer’s tomatoes if you live in Europe. Try to keep as much of the juice of the tomatoes as you can when you chop them, which I do while the onions and garlic are sauteing. If you are the type to have chicken stock around, use that instead of chicken broth. I use low sodium chicken broth and don’t add much salt to the dish but you can alter that according to your tastes. I don’t really know how many this will serve as a side dish, probably six. The sqvirrel and I eat this by itself or with a green salad for dinner and the next day for lunch if there are any leftovers. We have to forcibly stop ourselves from eating the entire pot at one sitting, we love it that much.
- 2 medium onions, coarsely chopped
- 2 cloves garlic, sliced in thinnish pieces
- 1/4 c. olive oil
- 2-3 ripe tomatoes , coarsely chopped
- 3 cups chicken broth
- 2 cups rice
- 1 tsp. salt
- Pepper, freshly ground if possible
Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook for ~5 minutes, stirring every once in awhile. When onions are glassy add chopped tomatoes. Cover and simmer gently for 20 minutes. Make sure the heat isn’t too high or the onions will burn and you’ll lose all the yummy juices!
Add chicken broth and bring rapidly to a boil. Add rice and lower heat until gently boiling add salt and a few grinds of pepper, to taste. Cover and maintain at a gentle, steady boil for 20-30 minutes or until all the liquid has been absorbed by the rice. Fluff rice to mix it with the tomatoes and onions, which will have risen to the top of the dish.
~Adapted from Jean Anderson’s recipe in The Food of Portugal