Jagacida Portuguese Jag Recipes

CAPE VERDE JAGACIDA (PORTUGUESE RICE)

Cape Verde Jagacida (Portuguese Rice) image

A scrumptious rice dish that you can enjoy with just about anything.

Provided by International Cuisine

Time 55m

Number Of Ingredients 10

Ingredients

1 ¼ cup long grain white rice
2 ½ cups water
1 large bay leaf
1 lb. Linguica sausage or turkey sausage equivalent
1 tablespoon tomato paste
1 cup frozen lima beans
1 medium onion (chopped)
2 cloves garlic (minced)
¼ teaspoon white pepper
1 tablespoon olive oil.

Steps:

Heat the oil in a sauce pan and fry the sausage, season with salt and pepper
Add the onions and garlic stir until onions are tender but taking care not to burn garlic
Add water, tomato paste, bay leaf, and mix together well.
Add in the lima beans and rice stirring to combine, bring to a boil
Turn down to simmer and cover. Cook 20-30 minutes until liquid is absorbed and rice is tender.
Remove the bay leaf and serve.

Nutrition Facts : Calories 682 kcal, Carbohydrate 30 g, Protein 32 g, Fat 47 g, SaturatedFat 16 g, Cholesterol 99 mg, Sodium 1463 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

JAG (PORTUGUESE RICE AND BEANS)

JAG (Portuguese Rice and Beans) image

This recipe has been in my family for years. It is so easy to make. I was worried my kids would not like it but both of them had second bowls!

Provided by Cathy Chace

Categories World Cuisine Recipes European Portuguese

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup butter
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound linguica sausage, cut into cubes
1 teaspoon ground black pepper
1 teaspoon dried basil
½ teaspoon dried oregano
1 (15.5 ounce) can prepared shelled beans
2 ½ cups water
2 cups uncooked white rice

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.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 45.1 g, Cholesterol 80.4 mg, Fat 33.7 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 15.6 g, Sodium 972.9 mg, Sugar 2.2 g

JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE

Jagacida (Jag) - Beans and Rice from Cape Verde image

Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!

Provided by justcallmetoni

Categories White Rice

Time 42m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons oil
1 medium onion
3 cups rice
6 cups water
1 (15 ounce) can kidney beans
1 tablespoon smokey paprika
2 bay leaves
salt
pepper

Steps:

Cut up onions in a 2 quart pan and simmer until golden brown in oil.
Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
Turn off stove and let stand.

Nutrition Facts : Calories 230.6, Fat 2.9, SaturatedFat 0.4, Sodium 109.7, Carbohydrate 45, Fiber 2.9, Sugar 1.1, Protein 5.2