Arroz malandrinho de tomate: Difference between revisions
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|CookTime = 45 minutes | |CookTime = 45 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|Image = [[Image:Arroz malandrinho de tomate ('Naughty' tomato rice) recipe.jpg|alt=Electus]] | |Image = [[Image:Arroz malandrinho de tomate ('Naughty' tomato rice) recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Naughty, but nice</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">Makes a nice change to normal rice, and not too difficult to make.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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This is called 'naughty' [[Rice|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|grain]] rice. | This is called 'naughty' [[Rice|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|grain]] rice. | ||
Revision as of 10:23, 24 December 2021
| Arroz malandrinho de tomate | |
|---|---|
_recipe.jpg)
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: | 
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| 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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