Traditional Portuguese Tomato Rice (Arroz de Tomate)

Traditional Portuguese tomato rice simmered with fresh tomato, garlic, paprika and olive oil. Soft, savoury and deeply comforting, this is the rice that disappears first at our table.

Traditional Portuguese tomato rice, soft and savory, in a bowl.

In Portuguese cooking, rice is rarely an afterthought. Arroz de tomate is one of the most beloved versions, cooked low and slow until the fresh tomato breaks down completely into the grains, carrying with it the warmth of garlic, olive oil and a gentle hand with paprika. Every Portuguese kitchen has its own way with this rice. Some keep it loose and saucy, others prefer the grains soft but distinct. Ours lands somewhere in the middle, and without fail, my children finish every last grain before anything else on the table. It has earned its place in our weekly rotation alongside Portuguese Garlic Rice (Arroz de Alho) and Portuguese Peri-Peri Rice, three simple, deeply flavoured rices that prove the side dish is never just a side dish.

Prep: 5 min · Cook: 20 min · Cuisine: Portuguese · Category: Dinner

Ingredients

Method

  1. Heat the olive oil in a small saucepan over medium heat. Add the diced onion with a pinch of salt and cook for 4 to 5 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant. Add the diced onion with a pinch of salt and cook for 4–5 minutes, until soft and translucent.
  2. Add the chopped fresh tomatoes, paprika and tomato paste. Cook for 3 to 4 minutes, stirring occasionally, until the tomatoes have softened and the mixture is rich and fragrant.
  3. Add the rice and stir well so every grain is coated in the tomato mixture. Cook for 1 minute, stirring continuously.
  4. Carefully transfer the rice mixture into your rice cooker bowl. Add the hot chicken stock, bay leaf and salt and stir gently to combine.
  5. Close the lid and set to the White Rice setting. The rice cooker will take care of the rest.
  6. Once the rice cooker switches to warm, leave it to rest for 5 minutes without opening the lid. Remove the bay leaf, fluff the rice gently with a fork and stir through the fresh parsley. Finish with a small splash of white vinegar or lemon juice if desired.

Notes

Building the tomato base on the stovetop first is what sets this apart from plain rice cooker rice. Take the full 3 to 4 minutes to let the tomatoes soften and the paste cook out. That is where the depth comes from.

Use ripe, in-season tomatoes where possible. The fresher the tomato, the more flavour the rice absorbs during cooking.

The vinegar or lemon juice finish is optional but worth trying. A small splash at the end lifts the whole dish and balances the richness of the olive oil.

To make this on the stovetop instead of a rice cooker, follow the same steps to build the base, then add the stock and rice directly to the saucepan. Bring to a gentle simmer, cover with a tight-fitting lid and cook on the lowest heat for 15 to 18 minutes without lifting the lid. Remove from heat and rest for 5 minutes before fluffing.

Frequently Asked Questions

Can I make arroz de tomate on the stovetop instead of a rice cooker? Yes. After building the tomato base and toasting the rice, add the hot stock directly to the saucepan. Bring to a gentle simmer, cover with a tight-fitting lid and cook on the lowest heat for 15 to 18 minutes until the stock is absorbed. Remove from heat and rest, covered, for 5 minutes before fluffing with a fork.

What rice works best for Portuguese tomato rice? Long-grain rice gives the best result. Basmati, jasmine or a standard long-grain white rice all work well. Short-grain rice will produce a stickier, creamier texture which changes the character of the dish. For soft but distinct grains that soak up the tomato base beautifully, long-grain is the right choice.

Can I use vegetable stock instead of chicken stock? Yes. Vegetable stock works well and keeps the dish suitable for vegetarians. The flavour will be slightly lighter, which suits the simplicity of the recipe. Use a good quality stock rather than a heavily seasoned one, as the tomato, garlic and olive oil are doing the main flavour work here.

Can I use tinned tomatoes instead of fresh? Yes, though the flavour will be slightly deeper and richer rather than bright and fresh. Use one 400g tin of crushed or diced tomatoes in place of the two fresh tomatoes. Reduce the cook time for the tomato base slightly as tinned tomatoes break down faster than fresh.

Why do you add vinegar or lemon juice at the end? A small splash of white vinegar or lemon juice at the very end of cooking brightens the finished rice and balances the richness of the olive oil and tomato. It is a small addition but it lifts the whole dish. Start with half a teaspoon and adjust to your taste.

Serving Suggestion

This rice is a natural partner for roasted and grilled meats. Serve it alongside Dry Brined Roast Chicken Breast, where it soaks up the resting juices beautifully, or pair it with Portuguese Peri Peri Butterflied Chicken (Juicy Roast Method) for a full Portuguese table. For a deeply satisfying weeknight meal, serve it the way we love it most, topped with Portuguese-Style Mince with Tomato Rice and Fried Egg.

Storage Notes

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a small splash of water or stock to loosen the rice and warm it gently in a saucepan over low heat, stirring occasionally. This rice does not freeze well as the texture of the grains changes on thawing.

Make Ahead Notes

The tomato base can be made up to 2 days ahead and stored in an airtight container in the refrigerator. When ready to cook, warm the base gently in a saucepan, add the rice and stock and continue from step 4. This makes the recipe even faster on a weeknight.

The Grace Table Tip

Once the rice cooker switches to warm, resist the urge to open the lid straight away. Leave it to rest for the full 5 minutes. This is what gives the rice its soft, even texture all the way through rather than wet on the bottom and dry on top.