Portuguese Tomato Rice (Vegan + GF)

This Portuguese Tomato Rice was inspired by my recent trip to Lisbon where I ate a delicious dish called arroz malandrinho.

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:

• Miso Brown Rice Soup
• Thai Green Curry Rice
• Pumpkin Chestnut Edamame Risotto
• Yellow Turmeric Rice

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Portuguese Tomato Rice (Vegan + GF)

This Portuguese Tomato Rice is quick and easy enough for weeknight meals, but also delicious enough to feed to guests!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Portuguese

Keyword: portuguese recipe, portuguese tomato rice, tomato risotto

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 567kcal

Author: Rhian Williams

Ingredients

• ▢ 1 tablespoon olive oil (or sub coconut or vegetable oil)
• ▢ 1 onion, diced
• ▢ 1 garlic clove, minced
• ▢ 1 teaspoon smoked paprika
• ▢ Pinch of 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 ½ cups water
• ▢ 3 tomatoes, peeled and diced
• ▢ 400 g (14oz) tin of black beans, drained and rinsed
• ▢ Bunch of fresh coriander (cilantro), roughly chopped
• ▢ Salt + pepper, to taste

To serve (optional):

• ▢ Roasted red peppers
• ▢ Fresh coriander (cilantro), roughly chopped

Instructions

• Heat the 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

To serve (optional):

• Top with roasted sweet red peppers and scatter over extra chopped coriander

Nutrition Facts

Portuguese Tomato Rice (Vegan + GF)

Amount Per Serving

Calories 567

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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