Portuguese-style rice (Portugal)

Here is a traditional recipe for Portuguese rice (Arroz à Portuguesa), simple yet flavorful, often served as a side dish with fish, meat, or stews. This rice is cooked in a fragrant broth and often flavored with onions, garlic, and sometimes tomatoes or peas, depending on the region and personal preference. Vegetable rice (such as rice with peas) or tomato rice are popular variations.

Difficulty: beginner

Servings: 6

Description

Ingredients

250g of rice (preferably long grain or medium grain rice )
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
2 tbsp olive oil
500 ml of chicken or vegetable stock (or salted water)
1 grated carrot
1 bay leaf (optional)
Salt and pepper
Fresh parsley or coriander (for garnish)

Preparation

1
Prepare the aromatic base:
2
Heat the olive oil in a frying pan over medium heat.
3
Add the chopped onion and sauté until translucent, about 4 to 5 minutes.
4
Add the chopped garlic and cook for another minute, being careful not to burn the garlic.
5
Add the grated carrot, and cook for a few minutes until it softens.
6
Cooking rice:
7
Add the rice to the pan and stir well to coat it with oil and the aromas of onion and garlic. Let the rice toast lightly for 2 to 3 minutes.
8
Pour the stock (or water) into the saucepan. Add the bay leaf, salt and pepper to taste.
9
Bring to a boil, then reduce the heat and cover the pot. Simmer gently for about 15 to 18 minutes, until the rice has absorbed all the liquid and is tender. Stir occasionally to prevent sticking.
10
Finalization and service:
11
When the rice is cooked, remove from the heat, remove the bay leaf, then cover the pot and let it rest for 5 minutes so that the flavors develop and the rice finishes swelling.
12
Before serving, you can garnish with freshly chopped parsley or coriander to add freshness.
13
This rice is an ideal accompaniment to fish dishes, such as bacalhau (cod) or grilled and roasted meats, such as chicken or lamb.