Tomato and Harissa Rice

​​Tomato rice, or arroz de tomate, is a staple of Portuguese home cooking—simple, comforting and deeply rooted in tradition. The addition of our Signature Harissa adds a subtle heat and je ne sais quoi to this already perfect dish. Be sure to remove the rice from the heat while it still retains a bit of bite and there’s a little liquid remaining in the pot. For optimum texture and flavor, serve right away.

 

Serves 6-8

INGREDIENTS

  • ⅓ cup extra-virgin olive oil

  • 1 large yellow onion, finely chopped

  • 2 bay leaves

  • 3 garlic cloves, chopped

  • 3 large tomatoes, chopped

  • 3½ teaspoons salt

  • 3 tablespoons New York Shuk Signature Harissa

  • 3 cups Arborio rice

  • 8 cups water

Finished Hummus with Harissa Mushrooms

COOKING & ASSEMBLY

  1. Roughly chopped fresh cilantro for garnish

  2. In a large sauté pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bay leaves, garlic, tomatoes and salt and cook, stirring occasionally, until the tomatoes are super jammy, about 5 minutes.

  1. Add the Signature Harissa and rice and cook, stirring frequently, for 2 to 3 minutes, then add the water. Continue cooking, stirring frequently to prevent sticking, until the rice is tender but firm to the bite. The total cooking time should be about 40 minutes. Garnish with cilantro and serve immediately.