Posted on Sunday, August 28, 2016 in
Side Recipes
Portuguese Tomato Rice
This is a simple Portuguese tomato rice recipe (Arroz Malandro), but you can use it as a base for fish rice, spare ribs, beans, etc.
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 medium onion2 large ripe tomatoes1 and a half cups of long grain rice3 and a half cups of water1 bay leafparsley or coriander, finely chopped1 bell pepper (optional)3 tablespoons olive oilSalt and pepper (to taste)
Get Portuguese ingredients 
Preparation
- Start by chopping the onions while you heat a pan with the olive oil. Sauté the onions along with the bay leaf until the onions are translucent.
- If you use the pepper, cut into strips or small pieces and add to the pan. Meanwhile chop the tomato (seeded and peeled if you prefer), add it to the pan and stir occasionally.
- When the tomato is somewhat cooked, add the water and bring to a boil. When it boils, add the rice and stir a few times so it doesn't stick to the bottom, bring it to a boil again, season with salt and pepper, lower the intensity of the heat, cover and let it cook for a bit.
- When the rice is cooked, sprinkle with parsley, coriander or chopped basil and serve.
Photo Credit: asminhasreceitas.com
Posted by: Eddy
Ashley's Orange Jam
This orange jam has a warm and sunny flavor to it, and with the addition of cinnamon and lemon juice, it makes it the perfect anytime jam.
| Level of Difficulty | Very Easy |
| Servings | 10 |
Baked Sweet Potatoes
Sweet potatoes are not only delicious, they are also very beneficial to our health and make a great side.
| Level of Difficulty | Very Easy |
| Servings | 4 |
Portuguese Pumpkin Jam with Port Wine
This delicious Portuguese pumpkin jam with Port wine recipe (receita de doce de abóbora com vinho do Porto) is easy to make.
| Level of Difficulty | Very Easy |
| Servings | 10 |
Ed K
Water is fine. I might suggest using a broth ( beef, chicken, veal, …)instead. It adds a little depth of flavor. Love the recipe.
1 year ago, Tuesday, June 13, 2023
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