Portuguese-style rice (Portugal)
Here is a traditional recipe for Portuguese-style rice (Arroz à Portuguesa), simple but tasty, often served as an accompaniment to fish, meat, or dishes with sauce. This rice is cooked in a fragrant broth and often garnished with onions, garlic and sometimes tomatoes or peas, depending on the region and preferences. Vegetable rice (like pea rice) or tomato rice are popular variations.
Description
Ingredients
- 250 g 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 carrot, grated
- 1 bay leaf (optional)
- Salt and pepper
- Fresh parsley or coriander (for garnish)
Preparation
- Prepare the aromatic base:
- Heat the olive oil in a frying pan over medium heat.
- Add the chopped onion and sauté until translucent, about 4 to 5 minutes.
- Add the chopped garlic and cook for another minute, being careful not to burn the garlic.
- Add the grated carrot, and cook for a few minutes until softened.
- Cooking rice:
- Add the rice to the pan and stir well to coat it with the oil and the onion and garlic flavors. Let the rice lightly toast for 2 to 3 minutes.
- Pour the broth (or water) into the saucepan. Add the bay leaf, salt and pepper to taste.
- Bring to a boil, then reduce the heat and cover the pan. Simmer over low heat for about 15 to 18 minutes, until the rice absorbs all the liquid and is tender. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Finalization and service:
- When the rice is cooked, remove from the heat, remove the bay leaf, then cover the pan and leave for 5 minutes for the flavors to develop and the rice to finish swelling.
- Before serving, you can garnish with parsley or freshly chopped cilantro to add freshness.
- This rice is an ideal accompaniment to fish dishes, such as bacalhau (cod) or grilled and roasted meats, such as chicken or lamb.