This Portuguese Tomato Rice was inspired by my recent trip to Lisbon where I ate a delicious dish called arroz malandrinho.
Here’s a selection of photos I took:
My favourite part of the trip was when I visited was the Castelo de São Jorge. It’s 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 consisted of long-grain rice cooked in a tomato sauce, with a texture similar to risotto but less creamy and with a slightly more soup-like consistency. 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 homemade version of this rice as soon as I got home.
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 for weeknight meals, but also delicious enough to feed to guests!
Looking for more yummy rice recipes? You might like my:
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This Portuguese Tomato Rice is quick and easy enough for weeknight meals, but also delicious enough to feed to guests!
- 2 tablespoons olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- 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 vegetable stock cube (ensure gluten-free if necessary)
- 2 1/2 cups water
- 3 tomatoes, peeled and diced
- 400 g (14oz) tinned black beans, drained and rinsed
- Bunch of fresh coriander, roughly chopped
- Salt + pepper, to taste
- Roasted sweet red peppers
- Fresh coriander, roughly chopped
Heat up olive oil in 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 sweetener of choice 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
Top with roasted sweet red peppers and scatter over extra chopped coriander
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