Mozambican tomato rice

🍅 Simple one-pot red rice flavored with onion, garlic and lime; chili is optional.

Ingredients

• 🍚 300 g long-grain rice
• 🍅 3 ripe tomatoes, grated or blended, and 1 tbsp tomato paste
• 🧅 1 medium onion, finely chopped
• 🧄 2 garlic cloves, chopped
• 🫒 2 tbsp vegetable oil
• 💧 500 ml hot water or low-salt stock, adjust to the rice
• 🌿 1 bay leaf, 2 tbsp fresh coriander or parsley
• 🧂 1/2 tsp salt, black pepper
• 🍋 1/2 lime, optional
• 🌶️ Fresh piri-piri or hot sauce, optional and served separately

Preparation

Rinse rice until the water is almost clear and drain for 10 minutes.

Heat oil in a heavy-bottomed pot. Soften onion for 5 minutes, then add garlic for 30 seconds.

Add tomatoes and paste. Cook over medium heat for 8–10 minutes, stirring occasionally, until thick.

Add rice and stir for 2 minutes to coat the grains. Add hot water, bay leaf, pepper and salt.

Bring to a simmer, cover tightly and cook over very low heat for 15–18 minutes. Do not stir.

Check a grain; if the center is firm and liquid absorbed, add 2–3 tbsp hot water and cook covered a few more minutes.

Turn off heat and rest covered for 5 minutes. Remove bay, fluff with a fork and finish with herbs and lime. Serve piri-piri separately. 🍅