Sort ingredients
smuman003
QR Code
Listen
Pdf
Chop the onion and mince the garlic. Chop the tomatoes now or while the onions are cooking.
Heat the oil over a medium-high heat in the pot and once hot add the onion, garlic and bay leaves.
Fry for five minutes until the onions have softened and are translucent.
Add the chopped tomatoes, salt, pepper and tomato paste and stir to mix well.
Fry the tomatoes for up to ten minutes or until the tomatoes have softened and begun to break down. I usually microwave the vegetable stock until it's piping hot for the last few minutes of cooking time in this step.
Add the rice and stir to coat with the sauce, then immediately add the hot vegetable stock.
Bring to a boil, then reduce the heat to low, cover tightly and leave to cook for 15 minutes.
After 15 minutes, take the pot off the heat and leave to one side for a further five minutes.
Take the lid off, add the tablespoon of butter and stir in until melted. The rice should be quite soupy. Serve as soon as possible as the rice will continue to absorb the liquid and thicken your arroz de tomate.