Arroz malandrinho de tomate
Arroz malandrinho de tomate | |
---|---|
Best recipe reviewNaughty, but nice 4.5/5 Makes a nice change to normal rice, and not too difficult to make. Paul R Smith |
Servings: | Serves 4 |
Calories per serving: | 142 |
Ready in: | 1 hour |
Prep. time: | 15 minutes |
Cook time: | 45 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 24th October 2012 |
This is called 'naughty' rice because although the rice should not be too dry, you can make it a bit on the wet side by using arborio or paella rice, rather than long-grain rice.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons olive oil
- 1 onion, finely diced
- Garlic to taste, finely diced
- 2 large ripe tomatoes, peeled, seeded and diced (use tinned ones if ripe ones are not available)
- 2 tablespoons parsley, chopped
- 500 ml water or vegetable stock
- 225 g arborio or paella rice
- Seasoning
Method
- Heat the oil in a deep frying pan and cook the onions and garlic until they onion is transparent (about 10 minutes).
- Add the tomatoes and parsley and cook for a further 5 minutes.
- Add the water or stock, bring to the boil and add the rice and seasoning.
- Simmer for about 25 minutes and serve.
Serving suggestions
Excellent on its own as a snack or with fish or offal.
Chef's notes
We used just one bulb of garlic as we had already added two bulbs to the Iscas a Lisboa.
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