To achieve what the Portuguese call ‘arroz malandrinho’ which is a more brothy rice, I use 4 parts stock to 1 part rice. It’s simply delicious, packed with Mediterranean flavours, vegetarian friendly, and my go to summer comfort food.
Arroz de Tomate Malandrinho Recipe
Place a large pan over medium heat. Once hot, add the olive oil, diced onions, and peppers. Fry for a couple of minutes until they soften, push them to one side of the pan, add in your garlic and chili, fry for another two minutes.
Remove the seeds of the tomatoes, dice them, add it to the onion and pepper base. Cook for another 5 minutes or until they start to release liquid.
Add in your tomato concentrate, the bay leaf, and a couple of sprigs of thyme and rosemary, stir well to combine.
To achieve what the Portuguese call ‘arroz malandrinho’ which is a more brothy rice, I use 4 parts stock to 1 part rice. It’s simply delicious, packed with Mediterranean flavours, vegetarian friendly, and my go to summer comfort food.
Arroz de Tomate Malandrinho Recipe
Place a large pan over medium heat. Once hot, add the olive oil, diced onions, and peppers. Fry for a couple of minutes until they soften, push them to one side of the pan, add in your garlic and chili, fry for another two minutes.
Remove the seeds of the tomatoes, dice them, add it to the onion and pepper base. Cook for another 5 minutes or until they start to release liquid.
Add in your tomato concentrate, the bay leaf, and a couple of sprigs of thyme and rosemary, stir well to combine.
