Boiled rice with tomatoes, Portuguese style
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Boiled rice with tomatoes, Portuguese style - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups long-grain white rice
- 1.5 cups chopped tomatoes
- 1/4 cup olive oil
- 1.5 cups finely chopped onion
- 2 tsp. crushed garlic
- 1.5 tsp salt
- 1/8 – 1/4 tsp crushed red pepper flakes
- 1 bay leaf
- 2 and 1/4 cups water
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh cilantro leaves
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Cooking the dish according to the recipe:
- In a medium 4-quart saucepan, heat the oil over high heat. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute.
Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley, and cilantro and bring to a boil. - Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pan and reduce the heat to low. Cook the rice, without stirring, for 20 minutes, until the liquid is absorbed and the rice is tender.
Let the rice sit for 5 minutes, then fluff with a fork. Serve immediately.
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