Portuguese Rice – Arroz a Portuguesa
This recipe is for my God Son Jeff who’s a great cook but wants to master what he calls “Avo Silva’s rice”.
Do to their futile attempts to make a good rice, many of my family members and friends have stopped trying cooking rice and instead, have settled for eating minute rice and other prepackaged rice mixes.
The horror of serving Minute Rice, on the Portuguese table has become unbearable and I’m putting a stop to it once and for all! If you need to make more or less rice for your guests; remember 2 parts water to 1 part rice and alter the other ingredients to your taste. Once you make this recipe a few times, you’ll master the technique. Enjoy!
2 cups uncooked long grain rice (preferably Uncle Ben’s or a long grain rice)
4 cups boiling water
1 small finely chopped onion
4 teaspoons olive oil
1 chicken bouillon cube
1/2 teaspoon sweet paprika or (1 tbsp of any type tomato sauce) *Optional
1/2 package frozen petite peas (optional)
1 teaspoon salt
In a med heavy casserole pan or deep skillet saute onions in olive oil for about 1-2 minutes until light golden colored on medium heat stirring once in a while. Add the rice to the onion and olive oil mixture and stir. Let the rice stir fry for a few minutes until coated with the oil. Add the boiling water, paprika, chicken cube, salt and stir.
Let the rice come back to a boil and reduce heat to med. Stir, cover pan and let it cook for 15 minutes. Leave it alone!
This is why people mess up their rice, it becomes gummy if you keep stirring it. After 15 minutes uncover the pan, stir the rice and taste it to see if needs more salt.
Turn off heat and remove pan from burner. Add the peas if desired. Cover and let rice and peas sit for 5 minutes. *Note: regular peas may take longer to cook.
Keep covered until ready to serve. This rice can be served with meat, poultry, fish and seafood.