A vibrant red rice cooked in a concentrated tomato and onion sauce with aromatic herbs — the everyday side dish of Guinea-Bissauan homes.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Heat oil in a pot. Sauté onion and garlic until golden.
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2
Add blended tomatoes and bay leaf. Cook for 10 minutes until thick and oil separates.
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3
Add water, bouillon cube, and salt. Bring to a boil.
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4
Add washed rice. Stir once, cover tightly, reduce heat to low.
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5
Cook for 18 minutes. Do not open lid. Remove from heat and rest 5 minutes.
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6
Fluff with a fork and serve.
Did You Know?
Guinea-Bissauan cooks judge rice by its dryness — each grain must be separate. Sticky tomato rice is considered a cooking failure.
Chef's Notes
The Story Behind Arroz de Tomate
Arroz de Tomate arrived with Portuguese colonial cuisine but was adapted with local tomato varieties and palm oil by Guinea-Bissauan cooks. It became the default side dish across the country, served alongside grilled fish, stews, and meats. Its simplicity belies the skill required to achieve perfectly cooked, separate grains in a rich tomato sauce.
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