Portuguese tomato rice

• 2 tbsp olive oil
• 1 onion
• 1 clove garlic
• 1 bay leaf
• 3 ripe tomatoes, or a 400 g can of chopped tomatoes
• 1 cup rice, 200 g, carolino if you can find it
• 3 cups hot water or vegetable stock, 750 ml check the label
• 1 handful coriander or parsley
• salt

1. 1

   With a grown-up: sharp knife

   Chop the onion and garlic finely, and chop the tomatoes into small pieces.

2. 2

   With a grown-up: hot pan

   Heat the oil in a wide pot over medium heat and cook the onion for 5 minutes until soft.

   Timer 5 min
3. 3

   With a grown-up: hot pan

   Add the garlic, bay leaf and tomatoes. Cook for 10 minutes, stirring, until it looks like a sauce.

   Timer 10 min
4. 4

   With a grown-up: boiling water

   Pour in the hot water or stock and bring it to the boil.

5. 5

   With a grown-up: hot pan

   Stir in the rice, turn the heat down and simmer for about 15 minutes, stirring now and then, until the rice is soft. It should still be a little runny.

   Timer 15 min
6. 6

   Take out the bay leaf, add salt to taste and tear the herbs over the top.

   Find the bay leaf and take it out. Tear the herbs on top.

Tips

Serve it straight away: the rice keeps drinking the sauce. Portuguese cooks call this wet texture malandrinho.