Tomato rice PDF Print E-mail

Tomato Rice (Arroz de Tomate - Portugal)

1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups beef or chicken broth
2 cups long-grain rice
Salt and freshly-ground pepper, to taste
Chopped cilantro for garnish (optional)

Heat the oil and butter in a large saucepan over moderate heat. Add the onion and garlic and cook 5 minutes, until soft but not brown.

Add the tomatoes, cover and simmer for 15 minutes.

Add the broth and bring to a boil. Stir in the rice, salt, and pepper, and cover. Reduce the heat to a simmer and cook covered until the rice is done, about 20 minutes.

Fluff with a fork and garnish with chopped cilantro if desired.

Serves 4 to 6.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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