Add the chopped onions and bay leaves and saute them till the onions become translucent.
Add the chopped or crushed garlic cloves and fry till the raw aroma disappears.
Now add the chopped tomatoes.
Cook the tomatoes for 2 to 3 minutes or till they become soft.
Add the water or vegetable stock and chopped coriander leaves and parsley and let it come to a boil.
Add the rice, salt as required and black pepper powder. Cover the pan and let the rice cook till fluffy and done.
Garnish with a few chopped coriander and parsley leaves while serving.
Serve the portuguese tomato rice accompanied with a veggie salad or mung sprouts salad.
Notes
If you don't have olive oil then use sunflower oil. But the best taste and flavor in this recipe comes with olive oil.
With sunflower oil, the taste is little bland and you will have to add some red chili flakes or red chilli power or any other spices of your choice to spice up the rice.