How To Make Portuguese Rice Recipes

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.

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 SWEET RICE

Steps:

• In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
• Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.

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 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.

PORTUGUESE CLAM RICE

Steps:

• In a saucepan, cook onion and garlic in oil until tender.
• Add pimento paste and parsley. Cook for a couple of minutes.
• Drain clams but reserving liquid.
• Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
• Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
• Add salt if necessary.