How To Make Portuguese Rice Recipes

HOW TO MAKE PORTUGUESE RICE

Steps:

• Saute the vegetables. Heat oil in a medium-sized pan. Add the onions, capsicum and garlic. Fry for 2 minutes or until the onions become soft. Add chopped tomatoes (optional) and cook for another 2-3 minutes.
• Add the turmeric powder, cumin, paprika, and chili flakes. Stir to combine.
• Add the washed rice to the pan. Stir. Fry for 2 minutes.
• Add the chicken stock cube, water, and lemon juice. Season with salt. Stir well. When it boils, reduce heat to low, and cook for 3-4 minutes or until the rice is nearly done.
• Add green peas. Add green peas to the pan and stir gently.
• Cook until rice is tender and water is absorbed. The cooking time of rice vary depends on the type of rice you used. Long grain rice usually take about 20 minutes to cook and basmati rice will take about 10 minutes to cook. The Portuguese rice is ready to enjoy.

JAG (PORTUGUESE RICE AND BEANS)

Steps:

• Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
• Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
• Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.

PORTUGUESE RICE

Steps:

• In a 4-quart pot, heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender, about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes.
• Fluff with a fork, discard the bay leaf, and serve.

PORTUGUESE RICE

Steps:

• In a 4-quart medium saucepan heat the oil over high heat until hot. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley and cilantro and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender.
• Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.

ARROZ DOCE (PORTUGUESE SWEET RICE)

Steps:

• Bring water to a boil in medium saucepan.
• Add rice and cover, simmering for 20 minutes.
• Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
• It will also thicken some while cooling.
• Pour into one large serving plate and remove lemon rind.
• Spread flat and allow to cool on wire rack.
• You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
• Serve at room temp, but refrigerate uneaten portion.

PORTUGUESE TOMATO RICE

Steps:

• Heat olive oil and butter in saucepan until butter is melted.
• Add onion and garlic and sauté until onion is soft.
• Add chopped tomatoes, cover and simmer for 15 minutes.
• Add broth and bring to a boil, then add rice, cover and simmer for about 20 minutes.
• Salt and pepper to taste.