Tomato Rice (Arroz De Tomte)

Demonstrated by: John Peru.
Featured in Portuguese Pioneer Civic Club of Hawaii on February 13, 2005.



Tomato Rice (Arroz De Tomte)

  • 2 tablespoons olive oil
  • 1 large onion, minced
  • 2 garlic cloves, minced
  • 1 bay leaf, torn in half
  • 1 can (14 1/2 oz) diced tomatoes, drained
  • 1 cup long grain rice
  • 2 1/2 cups boiling chicken or beef stock, or water
  • 3 tablespoons chopped Italian flat leaf parsley
  • Salt and pepper to taste
  • Sliced cherry tomatoes for garnish


  1. Heat oil in a saucepan, add the onions, garlic, bay leaf; sauté until onions and garlic are softened but not brown.
  2. Stir in the tomatoes and rice, add stock or water.
  3. Bring to a boil, cover and cook over low heat until the rice is tender and all the liquid has been absorbed.
  4. Stir in parsley and season to taste.
  5. Remove bay leaf.
  6. Garnish with cherry tomatoes, serve hot.

Makes 6 servings.


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