Portuguese Tomato Rice

Finely chop the onion and garlic. In a heavy-bottomed pot, heat the olive oil over medium heat and sauté the onion with garlic for 3–4 minutes until soft, without browning.

Add the canned tomatoes with their juice, tomato paste and bay leaf. Simmer over low heat for 7–8 minutes, mashing the tomatoes with a spatula, until the sauce thickens.

Stir in the rice, mixing well so every grain is coated with the tomato sauce, and warm through for 1–2 minutes.

Pour in the hot vegetable stock and season with salt to taste. Bring to a boil over high heat.

Reduce the heat to low, cover with a lid and cook for 15–18 minutes, stirring occasionally, until the rice is tender and the dish remains slightly juicy (the traditional Portuguese "malandrinho" consistency).

Remove the bay leaf, take the pot off the heat and let it rest, covered, for 2 minutes.

Sprinkle with freshly chopped parsley and serve hot as a side dish with grilled fish or meat.