Arroz De Tomato

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

2 tablespoon olive oil
1 large onion (s), finely chopped
1 clove (s) garlic, finely chopped
2 tomato (s), peeled, pitted and finely chopped
225 g rice, lon rain rice
2 tablespoon parsley, chopped
salt and pepper

Instructions

Heat 2 tablespoons of olive oil in a pot over medium heat.
Add the chopped onion and garlic, cook for 3-4 minutes until soft but not browned.
Stir in the chopped tomatoes and cook for 5 minutes.
Add the rice and stir to combine with the vegetables.
Add water in roughly 2.5 times the volume of rice and bring to a boil.
Cover the pot, reduce heat to low, and cook for 15-18 minutes until the rice is soft and has absorbed all the liquid.
Stir in the parsley, salt, and pepper to taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.