This Portuguese Tomato Rice was inspired by my recent trip to Lisbon and a delicious dish I had there called arroz malandrinho.
My favourite thing I visited was the Castelo de São Jorge – a pretty steep climb up but a wonderful chance to look down on all of Lisbon’s beautiful rooftops once you get there:
Also found this very interesting little shop which sells nothing else but eels packaged in very fancy tins!
As for the food, the nicest thing I ate was this really delicious rice which was described on the menu as “arroz malandrinho”. It was long-grain rice cooked in a tomato sauce, with a texture similar to risotto but less creamy and more watery. It was flavoured with smoked paprika and coriander, and dotted with black beans.
Just like after my last trip abroad, I decided to make a healthier, vegan version of this rice at home! It also happens to be gluten-free!
This dish is not only super flavoursome but also really versatile! It’s hearty and satisfying enough to make up a whole meal, but also works really well as a side dish. Equally, it’s quick and easy enough to make to be perfect for weeknight meals, but also special enough to feed to guests!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 3 tablespoons olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- Optional: 1/4 teaspoon cayenne chilli pepper, to taste
- 1 cup long-grain white rice (or sub brown rice if you wish, but bear in mind it will take longer to cook and may require more water)
- 1 stock cube (vegetable, or chicken if not vegan)
- 2 1/2 cups water
- 3 tomatoes, peeled and diced
- 400g tin black beans, drained and rinsed
- Bunch of fresh coriander, roughly chopped
- Add the olive oil to a large saucepan
- Once the oil is hot, add the onion and garlic and fry for around 10 minutes until softened
- Add the smoked paprika (and cayenne pepper if using) and fry for a further couple of minutes until fragrant
- Add the rice and fry, stirring frequently, for about 5 minutes
- Add the stock cube, tomatoes, black beans and water and bring to the boil
- Cook for 10-15 minutes until rice is softened (taste a little and check) - add more water and cook for longer if necessary
- Taste and add extra salt if necessary. If it tastes too acidic because of the tomatoes, add a small amount of sugar to balance out the flavours
- Once the rice has cooked, add the coriander, stir and leave to sit with a lid on for 5 minutes before serving
- Optional: Serve with roasted sweet red peppers and extra chopped coriander