Portuguese Tomato Rice

Another recipe where I searched the food network app and Pinterest for ideas to use more cherry tomatoes! I came across Portuguese Rice, I thought something Andy would like. Though, I don’t think I would make it again LOL. But here is how it came together, in case you want to give it a go!

What you need:
  • Oil
  • 3 garlic cloves, finely chopped
  • ½ onion, chopped
  • 1-2 cups cherry tomatoes, sliced
  • 2 cups rice
  • 3 ¾ cup stock
  • 2-3 bay leaves
  • salt & pepper
  • red chili flakes
  • Parsley
Directions:
  1. Heat oil in a large sauce pan.
  2. Add garlic and cook until fragrant.
  3. Add chopped onion and cook until softened.
  4. Add tomatoes, salt, pepper and red chili flakes. Stir until combined. Cover the pan and continue to until the tomatoes get soft and mushy (about 5 minutes).
  5. Add 2 cups of rice (more if you like dryer rice). Mix all together until rice is coated with the tomato juice in the pan.
  6. Pour the stock (I have pork stock on hand) and stir. Add the bay leaves and cover with a lid again.
  7. Bring to a boil, then sprinkle parsley. Cover, turn down heat and continue to simmer. Keep stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan.
  8. Simmer for about 20 minutes, or until the rice has cooked completely. Taste and add more seasoning if needed.

I served this with some oven baked chicken. Overall I thought it was pretty delicious. But it wasn’t Andy’s favorite and I prefer pasta, so I probably won’t make it again LOL.

Have you tried a similar rice dish or recommend another recipe for us to try? Share you experience below!

Live to Eat,
Tiv

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