Brazilian Tomato Rice
A little bacon drippings makes the tomato-scented rice especially savory. The grains cook up fluffy, ready to sit beside a pot of black beans.
Recipe link
Prep time5 min
Cook time25 min
Total time40 min
- Course
- Side Dish
- Cuisine
- Granny's Recipes, Brazilian
- Difficulty
- Easy
- Est. calories / serving
- 270
Ingredients
Tomato Rice
- ½ cup yellow onion — finely diced
- 2 cloves garlic cloves — finely minced
- 1 cup ripe tomato — cored and diced
- 3 tablespoons bacon drippings — or 1½ tablespoons butter and 1½ tablespoons lard
- 1 cup long-grain white rice — rinsed and drained well
- 2 cups boiling water
- ½ teaspoon kosher salt — divided, plus more only if needed
Garnish
- 2 tablespoons chopped fresh parsley (optional) — optional
- Lime wedges (optional) — optional
Instructions
- Cook Aromatics: Heat the bacon drippings in a medium saucepan over medium heat. Add the yellow onion and a pinch of the measured salt. Cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent but not browned. Add the garlic and cook for 30 seconds, just until fragrant. Add the tomato and cook for 4 to 6 minutes, stirring occasionally, until it has softened and most of the loose liquid has evaporated.½ cup yellow onion, 2 garlic cloves, 1 cup ripe tomato, 3 tablespoons bacon drippings, pinch of kosher salt
- Toast the Rice: Add the drained rice and stir continuously for 2 minutes, until the grains are glossy, evenly coated, and beginning to sizzle gently. Do not brown the rice.1 cup long-grain white rice
- Add Water: Carefully pour in the boiling water and add the remaining kosher salt. Stir once to distribute the ingredients and bring the mixture to a gentle boil over medium heat.2 cups boiling water, remaining kosher salt
- Simmer: Cook uncovered without stirring for 5 to 7 minutes, until the liquid has reduced to approximately the same level as the rice. Reduce the heat to low and partially cover the pan. Continue cooking for 8 to 10 minutes, until the liquid is absorbed and small steam holes appear across the surface. If liquid remains at the bottom, cook for another 1 to 2 minutes.
- Rest and Serve: Remove the pan from the heat and cover it completely. Let the rice rest undisturbed for 10 minutes so it finishes cooking in its own steam. Fluff gently with a fork. Taste and add more salt only if needed. Garnish with parsley and serve with lime wedges, if desired.Chopped fresh parsley and lime wedges, optional
Notes
- Use Long-Grain White Rice: This formula is written for ordinary long-grain white rice. Parboiled rice absorbs more water and may require the original 2½-cup quantity.
- Drain the Rice Well: After rinsing, let the rice drain thoroughly. Water clinging to the grains adds to the total liquid in the pan.
- Cook the Tomato Down: The tomato should be soft and concentrated, with no large pool of watery juice remaining, before the rice is added.
- Do Not Brown the Garlic: Garlic becomes bitter when dark. Add it after the onion has softened and cook it only until fragrant before adding the tomato.
- Do Not Stir During Simmering: Once the water has been added and the ingredients are distributed, leave the rice alone so the grains remain intact and separate.
- Let the Rice Rest: The covered resting period is part of the cooking process. It allows the center of the grains to finish softening without adding more water.
- Bacon Drippings: Bacon drippings give this version its defining savory flavor. Because their salt level varies, begin with the measured salt and adjust only after the rice is cooked.
- High-Elevation Kitchens: At high elevation, keep the pot well covered during the final stage. If all the liquid is gone but the rice is still firm, add a small splash of boiling water, cover, and cook for a few additional minutes.
- Storage and Reheating: Transfer leftovers to shallow covered containers and refrigerate promptly. Use within 3 to 4 days. Reheat until hot throughout, adding a teaspoon or two of water to restore moisture when needed.
- Serving Suggestions: Serve with Brazilian Black Beans & Rice, grilled chicken, roasted pork, sautéed collard greens, or a fried egg.
Nutrition (Approximate Per Serving)
Yield
About 3 cups — Serving size: about ¾ cup
- Calories
- 270
- Carbohydrates
- 41 g
- Protein
- 4 g
- Fat
- 10 g
- Saturated Fat
- 4 g
- Cholesterol
- 10 mg
- Sodium
- 200 mg
- Fiber
- 1.5 g
- Total Sugars
- 2 g
Equipment
- medium saucepan with lid (Use a saucepan large enough to hold the rice, tomato mixture, and 2 cups of water without crowding.)
- kettle or small saucepan for boiling water
- wooden spoon
- fork (For fluffing the rested rice.)
- measuring cups and spoons
- chef’s knife
- cutting board