Portuguese Tomato Rice (Arroz de Tomate)

_INGREDIENTS:

• 300g Campari tomatoes, roughly chopped
• red or brown onion, diced
• 3 cloves garlic, minced
• 1 green capsicum, diced
• 1/4 tsp paprika or red pepper flakes
• 2 bay leaves
• 1 Tbsp tomato paste

_{INSTRUCTIONS:}

1. Heat a large, heavy-based frying pan over medium heat and add a drizzle of olive oil.
2. Add the garlic and cook until fragrant. Stir in the onion and capsicum, cooking until softened.
3. Sprinkle in the paprika or red pepper flakes, season with salt and pepper, then add the chopped tomatoes. Stir, cover, and let them break down for about 5-6 minutes.
4. Mix in the tomato paste, followed by the rice. Pour in the white wine and let it absorb for a moment before adding the vegetable stock and bay leaves.
5. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally to prevent sticking, until the rice is tender.
6. Stir in the butter, season to taste, and garnish with fresh parsley if you have some on hand.
7. Serve with roasted veggies, grilled fish or as is!