Portuguese Tomato Rice – Arroz de Tomate

This tomato rice recipe works year-round because the core ingredients are everyday pantry and produce staples rather than a short-season specialty.

In warmer months, it pairs well with grilled or pan-fried trout, while in cooler weather it can support a more substantial dinner. The loose texture makes it especially useful when you want a side that brings its own sauce-like element to the plate.

Look for Carolino rice, canned crushed tomatoes, stock, and white wine in a well-stocked supermarket or Portuguese grocery. You can find the tomatoes, pepper, shallots, garlic, chili, and cilantro in the produce section or at your local market.

Choose ripe tomatoes for the best flavor, and use vegetable or chicken stock depending on what you plan to serve with the rice. Butter and olive oil are easy to find in any grocery store.

Yes, you can substitute some ingredients.

Keep the Carolino rice when possible because it is the rice specified for this recipe. The important method cue is to keep enough liquid in the pot for a loose finish rather than treating it like a dry rice pilaf.

If you cannot find Carolino rice, medium-grain rice is a good alternative. Avoid long-grain rice if you want to preserve that characteristic texture.

You can also adjust the liquid to suit your preference. Use hot water instead of stock if you prefer a lighter tomato flavor, or choose low-sodium stock so you can control the seasoning more easily. If the rice becomes too thick before it is tender, add a little more hot stock or water and continue cooking until the grains are soft but the rice remains moist.

Appetizers: You can begin with Portuguese Octopus Salad for a cool first course, Portuguese Garlic Shrimp for a warm seafood starter, or Portuguese Steamed Clams in Wine when you want a lighter shellfish start.

Dinner: Serve the tomato rice with Cod Cakes, Portuguese Beef Steak for a hearty meal, Pan-Fried Sea Bream for a simple fish dinner, or Madeiran-Style Tuna Steaks for a flavorful seafood pairing.

Desserts: Finish with Portuguese Custard Tarts, Portuguese Custard Cream – Leite-Creme, or Port Wine Poached Pears. Each makes a lovely sweet ending to a Portuguese-inspired meal.

Here are my tips on how to make this recipe:
1. Cook the tomatoes, peppers, shallots, and garlic until softened before adding the rice to build a flavorful base.
2. Use ripe, fresh tomatoes for the best flavor and a naturally rich sauce.
3. Stir the rice into the tomato mixture before adding the liquid so the grains are well coated.
4. Keep an eye on the liquid as the rice cooks, adding a little more stock if needed to keep the rice loose and saucy.
5. Taste and adjust the salt and pepper toward the end of cooking, keeping in mind that the stock may already contain salt.
6. Stir in the butter and fresh cilantro once the rice is tender for a fresh finish.
7. Serve immediately while the rice is moist and spoonable, as it will continue to absorb liquid as it stands.

Yes. You can use either vegetable or chicken stock for the two cups of cooking liquid. I prefer vegetable stock when serving the tomato rice with fish.

The finished rice should be soft and moist, with a little tomato sauce around the grains. It should be loose and easy to spoon, not dry like a pilaf.

Add the butter and fresh herbs at the end of cooking, once the rice is tender. Stir gently until the butter melts, then serve immediately while the rice is still loose and saucy.

A dry Vinho Verde gives the tomato rice a bright, refreshing contrast and works especially well when the side is served with seafood.

Arinto is a sharper white option whose acidity can stand up to the tomato base without adding sweetness.

Encruzado is a Portuguese white wine from the Dão region, known for its fresh acidity, floral aromas, and notes of citrus, pear, and almonds. Its balance of freshness and richness makes it a lovely choice with tomato rice, especially when served alongside fish, shrimp, or other seafood. You can read more about this wine here.

For a nonalcoholic option, chilled sparkling water with a slice of citrus keeps the meal fresh and lets the tomato and herbs remain the dominant flavors.

Store leftover Portuguese Tomato Rice in an airtight container in the refrigerator for up to 3 days. Because this rice is meant to have a loose, slightly saucy consistency when freshly cooked, it will absorb more liquid as it sits.

When reheating, add a splash of water or vegetable stock and warm the rice gently in a saucepan over low heat, stirring occasionally. Add a little more liquid if needed until the rice is moist and spoonable again. The texture will be thicker than when freshly made, but you can bring back some of its original sauciness without making it watery.