Arroz malandrinho de tomate

Recipe review

Naughty, but nice

4.5/5 Makes a nice change to normal rice, and not too difficult to make. Jerry, aka Chef (talk)

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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