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Portuguese Tomato rice

Have not been posting my 'masterpieces' lately due to house moving and went for my holiday in Europe.

We had a good authentic Portuguese meal in Lisbon and until now we still miss that meal a lot, we loved it so much till we went back there 3 times.
In order to satisfy the crave that i have for that meal especially the rice, it was the best rice i have ever tasted i would say (my hubby agreed too) i decided to search for the recipe and i found one that is by Emeril Lagasse and had a little twist on it and it turned out beautiful.





Portuguese Tomato Rice

Ingredients :

• 1/4 cup olive oil
• 1 1/2 cups finely chopped onion
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salt
• 1/8 to 1/4 tps crushed red pepper flakes
• 1 bay leaf
• 1 1/2 cups chopped tomatoes
• 2 1/4 cups chicken stock
• 2 tbs chopped fresh parsley leaves
• 2 tbs chopped fresh coriander leaves
• 1 1/2 cups long-grain white rice (i use Basmati rice)

Method:

1. Heat the oil over high heat until hot and add in onion cook till softened.
2. Add in garlic, salt, red pepper, and bay leaf and cook for about a minute follow by the chopped tomatoes stir occasionally until all softened (about 2 mins). Add the chicken stock, parsley and coriander and bring the liquid to a boil.
3. Once the liquid is boiled add in rice and stir well and let the liquid returns to a boil again and stir well again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 mins, or until the liquid is fully dissolved and the rice is tender.
4. After the rice is ready, turn off the heat and let it rest for 5mins undisturbed before serving.
*(if you are using rice cooker, just pour the whole rice mixture into the rice cooker and cook according to the manufacture instruction)
5. Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.

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