Arroz de Tomate Malandrinho

Tomato rice

• 240 g Carolino rice, ≈⅓ cup
• 4 tomato (medium), peeled and chopped (~150g)
• 1 onion (small), finely diced
• 4 garlic clove (small)
• 4 tbsp olive oil
• 800 ml hot water or light stock
• to taste salt
• a pinch fresh parsley(optional)

Cook the rice

1. 1

   Sauté onion and garlic in 4 tbsp olive oil until soft.

   3mmedium
2. 2

   Add chopped tomato and cook 3–4 minutes until it thickens.

   4m
3. 3

   Add rice and stir briefly to coat in the tomato base.
4. 4

   Add half the hot water and salt. Simmer, gradually adding the remaining water as the rice absorbs it. Cook 10–12 minutes total.

   11m

   Add water gradually — this gives you control over the final texture. Stop cooking while the rice is still slightly loose and saucy; that is the correct malandrinho texture.

   Tip: Starting with half the water and adding gradually prevents the rice from becoming too watery and lets you hit the perfect consistency.