Tomato Rice

I was planning to be in Portugal this Easter. For a variety of reasons I had to delay my trip. When I was breaking the news to my parents, whom have been anxiously waiting for the visit, my mom remind me: “I still have the tomatoes your uncle brought to us a while ago. I was hoping you could come and I would make a tomato rice for you.” Oh, the tomatoes she was referring to, were some fabulously tasty tomatoes my uncle grows in his garden, among other vegetables and some fruits. My mom says he has a “good hand” for organic cultivation. It’s true, I don’t know how he does it, but everything he brings from that garden is delicious. Besides, we are sure it’s the real thing, since he doesn’t add any kind of “growing helpers” to the seeds. The nature and his care just make it happen.

Before the tomatoes, it was some juicy bell peppers, red and green. And there are the lemons frequently, sometimes pears. Always whenever they are in season. “Well – my mom continues – maybe I’ll freeze these and you still can try it, they’re really good”. I bet they are. Plus, she knows I love tomato rice. When I was still living with them, and there were some tomatoes sitting in the vegetable bowl, or especially positioned close to the sunny light to mature and turn vibrant red, I knew they probably will end in a pan with rice, the one we call “malandrinho” because of the tomato sauce running through the plate. So good. Sometimes cooked with some green peas or salted cod flakes to be a main dish.

I don’t mind to have that rice waiting for me when I arrive in Portugal, hopefully soon. But while I wait to plan the next months, and since we had some tomatoes sitting around in the kitchen, I decided to make, you guessed, a tomato rice. The trick to get a good tomato rice is to use really mature tomatoes that would be totally blended with the rice while cooking. I didn’t make this one as “malandrinho” as I use to, mostly because I wanted to use basmati rice and with too much sauce would probably end to be a little mushy. In case you want to try it, just substitute the rice for a steady kind, like a long grain, brown basmati or parboiled and add a few more tomatoes.

A splendid tomato rice almost doesn’t have any water added to it. The juice of the tomatoes is reasonably enough to cook the rice. In this case, I had vegetable broth left from collard greens, carrots and parsley I cooked for my daughter in the morning and I couldn’t waste such vitaminated water. A couple of spoons gave it an intensive extra flavor.

This rice taste like old memories around my mother’s kitchen or eaten by the sea together with a good fresh fish in a sunny day, before running through the sand and getting the feet into the salty water. Its warmness tastes like laughs and happy faces.

Tomato Rice
Preparation time: 20 minutes
Cook time: 30 minutes
Serves 4

3 tbsp extra virgin olive oil
1 large onion, chopped
3 cloves of garlic, minced
5 tomatoes, peeled and chopped
a bunch of fresh parsley, coarsely chopped
1 1/2 cup of basmati rice
1 cup of vegetable broth (to use as pleased)
1 tsp salt
fresh parsley, chopped to sprinkle on top

On the stovetop, heat 3 tbsp of olive oil in a pan over medium heat. Add the chopped onion and cook for about 3-5 minutes, until the onion start to get translucent and golden. Add the garlic and cook for 1 minute.
Add the tomatoes, the fresh parsley and cook, stirring once in a while for 20 minutes. Wash and rinse the rice and add it to the pan, stirring to mix it with the sauce. Add the salt and the vegetable broth, a little at a time when the sauce starts to evaporate. Cook for 10 minutes. Serve with fresh parsley sprinkled on top.

About thatshowiroll

Flowing life, travel and food...
This entry was posted in Food and tagged , , , , . Bookmark the permalink.

9 Responses to Tomato Rice

  1. Ooo – Portugal! What a great dish – love tomato rice, but don’t know why I don’t make it more often.

  2. This just looks divine! If I had a spoon, I would be digging in.

  3. Jeanette says:

    So simple, but so good!

  4. Kankana says:

    I too made Tomato rice very recently .. love the colorful look of your dish :)

  5. Maura says:

    A beautiful, simple dish – I’ll be linking to this on my Clean Eating blog in an upcoming “recipe of the day” – Thanks for posting!

  6. Pingback: Tomato Rice (via WordFlux) « Family Bites

  7. Memoria says:

    This dish is almost exactly like arroz mexicano, so I’m sure it has to be good. Thanks for sharing the recipe and your memories.

  8. That looks heavenly. My daughter would love it. She is a rice fanatic.

  9. Elle says:

    We love rice, but I’ve never tried cooking it this way! It looks fantastic–thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s