Arroz con tomate is a humble staple of Andalusian and Murcian home kitchens, born from the abundance of summer tomatoes and the Spanish habit of cooking rice in a single cazuela. Adding potatoes turns the dish into a complete meal that farm workers once carried to the fields. Unlike paella it needs no special rice variety or socarrat ritual; everyday short-grain rice and a lively tomato base are enough. The paprika gives gentle warmth without heat, keeping the flavors clean and sunny. In many households the same pot feeds lunch and is reheated for supper, proving that good Spanish cooking often rests on thrift and ripe produce rather than elaborate technique. This version stays true to that spirit while finishing in roughly twenty minutes.
Ingredients
- ricein your kitchen1.5 cups short-grain
- tomatoesin your kitchen4 ripe, grated or blended
- potatoesin your kitchen300 g, diced small
- onion1 small, finely chopped
- garlic2 cloves, sliced
- olive oil3 tbsp
- sweet paprika1 tsp
- bay leaf1
- saltto taste
- black pepperto taste
- water or vegetable stock3 cups
Method
- 1
Warm olive oil in a wide pan; soften onion and garlic.
- 2
Add diced potatoes and paprika; cook 2 minutes.
- 3
Stir in grated tomatoes and bay leaf; simmer until slightly thickened.
- 4
Add rice, salt and pepper; coat well.
- 5
Pour in hot water, bring to a boil, then lower heat and cook uncovered until rice is tender and liquid absorbed.
- 6
Rest 2 minutes off heat before serving.