Arroz malandrinho de tomate

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

1. Heat the oil in a deep frying pan and cook the onions and garlic until they onion is transparent (about 10 minutes).
2. Add the tomatoes and parsley and cook for a further 5 minutes.
3. Add the water or stock, bring to the boil and add the rice and seasoning.
4. 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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