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.

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:

• Add oil and garlic to large skillet over med heat.
• Cook until garlic soft.
• Add tomato paste. Cook for about 3 minutes.
• Add paprika, salt, pepper, hot peppers and rice.
• Cook for about 5 minutes until rice becomes translucent.
• Add boiling water and stir for a few minutes.
• Transfer skillet to over for about 30 minutes until rice is cooked.
• Enjoy.

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.

PORTUGUESE DUCK RICE

Steps:

• Put the duck in your largest pan, cover with water and add the coriander, bay, thyme, star anise, leek top, onion, carrot, orange zest and a grinding of black pepper. Place over a medium heat and bring to the boil, skimming off any scum from the surface. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.
• Heat oven to 180C/160C fan/ gas 4. To make the rice, heat the oil in a large frying pan over a medium-high heat and sauté the leek, onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and cook for 15 mins, covered, without stirring, or until the rice is puffed and dry.
• Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.