This is the rice to serve with Vegetarian Feijoada and other Latin American dishes. Just a very small amount of oil creates a rich and more flavorful rice.
Brazilian Rice
Prep time:
Cook time:
Total time:
Serves: 6 to 8
Ingredients
- 2 cups chopped onions
- 1 teaspoon vegetable oil
- 2 cups chopped fresh tomatoes
- 1 teaspoon salt
- 2 cups brown rice
- 3 cups water
Instructions
- In a covered saucepan, sauté the onions in the oil for 5 minutes on medium-high heat, stirring frequently.
- Add the tomatoes and salt and continue to cook for 5 minutes.
- Stir in the rice and water, cover, and bring to a boil.
- Reduce the heat and gently simmer on a heat diffuser or on very low heat for about 40 minutes, until the rice is tender.
Notes
PER 7-OZ SERVING: 186 CALORIES, 4.1 G PROTEIN, 2 0 G FAT, 3 8 . 4 G CARBOHYDRATES, .3 G SATURATED FATTY ACIDS, .9 G POLYUNSATURATED FATTY ACIDS, .6 G MONO UNSATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 3 0 4 MG SODIUM, 1.0 G TOTAL DIETARY FIBER
This does not say how long to cook the rice. When the writer hit enter to type the next line, the app inserted the 5. for the line number. I’m not sure if it would be the same with the extras (tomatoes, etc.) as without, or if it’s longer for two cups of rice?
Hi Harriet,
This recipe is for 2 cups of raw rice and three cups of water; so it’s about 1 1/2 cups of water to 1 cup of raw rice.
The instructions should say “Reduce the heat and gently simmer on a heat diffuser or on very low heat for about
40 minutes, until the rice is tender.”
If you want to omit the tomatoes and onions the simmering time won’t be different, but the time it takes to saute the onions and tomatoes would be eliminated.
I hope this helps. Thanks for catching the typo.