Mozamibiquan Tomato Rice

Mozambican Tomato Rice Recipe | Vegetarian Recipe from Mozambique

Region / culture: Mozambique | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mozambican Tomato Rice is a flavorful and aromatic dish that is perfect as a side dish for meats or poultry. This dish is made with simple ingredients like onions, tomatoes, and rice, but the combination of flavors creates a delicious and satisfying meal.

History

Mozambican Tomato Rice is a traditional dish from Mozambique, a country located in southeastern Africa. This dish is a staple in Mozambican cuisine and is often served alongside grilled meats or fish. The combination of tomatoes, onions, and rice reflects the influence of Portuguese cuisine on Mozambican food.

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
0.5 cup of peanut oil
4 plum tomatoes, peeled and seeded
1 tsp of salt
1 tsp of minced hot red pepper
1 bay leaf
1 cup of white rice

How to prepare

Place the chopped onion and minced garlic in a skillet with peanut oil over medium heat.
Cook, stirring occasionally, until the onion becomes transparent.
Add the tomatoes, salt, hot red pepper, and bay leaf.
Simmer for 5 minutes or until the tomatoes are almost pureed.
Add the pepper.
Stir in 2 cups of water and bring to a boil.
Add the rice; stir; cover, and cook for 20 minutes or until all the water is absorbed.
Stir and serve as a side dish for meats or poultry.

Variations

Add cooked shrimp or chicken to make this dish a complete meal.
Stir in some chopped cilantro or parsley for added freshness and flavor.
Use brown rice or quinoa instead of white rice for a healthier alternative.

Cooking Tips & Tricks

Make sure to peel and seed the tomatoes before adding them to the dish to ensure a smooth and creamy texture.

- Adjust the amount of hot red pepper to suit your taste preferences. You can add more or less depending on how spicy you like your food.

- Be sure to stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pan.

Serving Suggestions

Mozambican Tomato Rice can be served as a side dish for grilled meats or poultry. It pairs well with dishes like grilled chicken, beef skewers, or roasted vegetables.

Cooking Techniques

Simmer the tomatoes with the onions and spices to create a flavorful base for the rice.

- Cover the rice while cooking to ensure that it cooks evenly and absorbs all the flavors.

Ingredient Substitutions

You can use olive oil or vegetable oil instead of peanut oil.

- If you don't have fresh tomatoes, you can use canned diced tomatoes instead.

Make Ahead Tips

You can prepare the tomato mixture in advance and store it in the refrigerator until ready to cook the rice.

Presentation Ideas

Serve the Mozambican Tomato Rice in a large serving bowl garnished with fresh herbs like parsley or cilantro.

Pairing Recommendations

Pair this dish with a glass of chilled white wine or a refreshing fruit juice.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the rice in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 36g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 2%

- Iron: 6%

Alergens

This recipe contains peanuts.

Summary

Mozambican Tomato Rice is a nutritious dish that is rich in carbohydrates and fats. It also provides a good amount of protein and essential vitamins and minerals.

Summary

Mozambican Tomato Rice is a delicious and comforting dish that is easy to make and full of flavor. This dish is perfect for serving at family dinners or special occasions. Enjoy the rich and aromatic flavors of Mozambique with this tasty recipe!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day, and I had just finished helping my friend Maria with her garden. As a token of her gratitude, she invited me into her home for lunch.

As we sat at her kitchen table, Maria brought out a steaming pot of Mozambican tomato rice. The aroma that wafted from the pot was intoxicating - a tantalizing blend of spices and tomatoes that made my mouth water. Maria ladled out a generous portion onto my plate and urged me to dig in.

With my first bite, I knew I had stumbled upon something truly special. The rice was perfectly cooked, each grain fluffy and separate. The tomatoes added a burst of sweetness, while the spices lent a touch of heat. It was a symphony of flavors that danced on my taste buds, leaving me longing for more.

I couldn't help but ask Maria for the recipe. She smiled and told me that it was a family secret, passed down from generation to generation. But she could see the eagerness in my eyes, and so she relented.

As she dictated the ingredients and instructions, I furiously scribbled them down on a scrap of paper. I was determined to recreate this dish in my own kitchen, to share its magic with my family and friends.

Over the next few weeks, I practiced making Mozambican tomato rice every chance I got. I experimented with different spice blends, adjusted the cooking time, and perfected the ratio of tomatoes to rice. It was a labor of love, but each batch brought me closer to the dish that had captured my heart.

Finally, after countless trials and errors, I achieved perfection. The rice was fluffy, the tomatoes bursting with flavor, and the spices just right. I knew that I had unlocked the key to a truly unforgettable dish.

I shared my creation with my family, who were equally impressed. My husband declared it his new favorite, while my children begged for seconds. It quickly became a staple at our dinner table, a dish that brought us together and nourished both body and soul.

As the years passed, I continued to make Mozambican tomato rice, each time marveling at the journey that had brought me to this point. I thought of Maria and her generosity, of the shared meals and laughter that had cemented our friendship. And I was grateful for the recipe that had brought so much joy into my life.

Now, as I pass on this recipe to you, my dear grandchild, I do so with a full heart. May you make it with love and share it with those you hold dear. And may it bring you as much happiness as it has brought me.

With love,

Your grandmother.