Arroz Brasileiro Brazilian Rice Recipes

ARROZ BRASILEIRO (BRAZILIAN RICE WITH TOMATOES AND ONIONS)

Steps:

• In a large saucepan heat the oil over moderate heat and cook the onions for about five minutes, until transparent but not brown. Add the rice and stir for two to three minutes to coat the rice in oil. Add the remaining ingredients and return to the boil, stirring once or twice. Reduce the heat to the lowest setting, cover the pan, and simmer for 20 minutes, until all the liquid is absorbed.

ARROZ DE PINGA (BRAZILIAN RUM RICE)

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir garlic and bay leaves until fragrant, 1 to 2 minutes. Stir tomatoes and rice into garlic mixture. Pour hot water over rice mixture and season with salt; cover saucepan.
• Cook rice mixture until rice is partially cooked and beginning to absorb the liquid, about 10 minutes. Add cachaca and continue cooking until rice is tender and liquid is absorbed, 10 to 15 minutes more.

ARROZ BRASILEIRO (BRAZILIAN RICE)

Steps:

• Heat oil in a saucepan over medium heat. Add onions and saute until transparent.
• Add rice and cook, stirring constantly, until grains are coated with oil and rice is hot (about 3 minutes).
• Add broth, tomatoes, and salt, and bring to a boil.
• Reduce heat to very low. Cover and cook until done, about 20 minutes.
• Garnish with cilantro and tomatoes.

BRAZILIAN RICE RECIPE

Steps:

• In a medium sauce pan, heat up the oil
• Add the garlic and cook until fragrant and light gold
• Add the rice, season with the salt and stir for about a minute
• Add the liquid and bring to a gentle boil
• Reduce to a simmer, cover and let it simmer until all water has been absorbed (try not to peak - we don't want to lose steam that's precious for the next step!)
• Turn off the heat and let the rice pot sit covered for another 10 mins - steam
• Open the pot, then "air" the rice for a minute or two. Then, fluff with a fork, and serve!

ARROZ BRASILEIRO RICE WITH TOMATOES AND ONIONS

Steps:

• In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
• Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
• Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.).
• Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer.
• Cook for 20 minutes or until the rice has absorbed all the liquid.
• Serve warm.

BRAZILIAN ARROZ DE FESTA (CONFETTI RICE)

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion for 1 minute. Add garlic; cook until golden brown, about 1 minute. Add rice and salt; cook rice until it starts to brown, 3 to 5 minutes. Pour in hot water. Reduce heat to low, cover, and simmer until water has been absorbed, 20 to 25 minutes.
• Place carrots in a saucepan with enough water to cover. Cook over medium-high heat for 5 minutes. Add green bell pepper and red bell pepper. Cook until just tender, about 5 minutes. Drain.
• Combine corn and 1 tablespoon butter in a microwave-safe bowl. Cook in the microwave until heated through, about 2 minutes.
• Soak raisins, cranberries, and golden raisins in a bowl of hot water until puffed up, about 10 minutes. Drain.
• Remove rice from heat and let stand for 5 minutes. Transfer to a large pot. Add carrot-bell pepper mixture, corn, and raisin mixture. Toss to distribute. Stir in remaining 1 tablespoon butter.

ARROZ BRASILEIRO (RICE WITH TOMATOES AND ONIONS)

Steps:

• The Cook & Kitchen Staff are taking you to four different corners of the world to serve up a variety of regional holiday specialties. We're currently offering you a taste of holiday treats from Brazil. Today's recipe would also be served as a side dish with a traditional Turkey feast in holiday homes throughout Brazil. One should note which Brazil has not experienced a stable economy for many years. Because many Brazilian families of modest means could not afford an extravagant Christmas holiday, a law was passed in the early 1960s to help make Christmas more affordable. The "13th salary," or possibly Christmas bonus, pays each Brazilian worker an additional month's salary in November and/or possibly December. This law attempts to ensure which Brazilians have the extra money required to celebrate the holidays. Although today's recipe is not required by law to be included, you will find it a frugal addition to your holiday fare, should you elect to serve it with tomorrow's featured recipe, the Christmas Turkey! In a heavy 3-qt saucepan over medium heat, hot the extra virgin olive oil for about a minute, tipping the pan to coat the bottom proportionately. Add in the onion and saute/fry, stirring constantly, for about 5 min or possibly till the onion is soft and transparent, but not yet brown. Pour in the rice and stir for about 3 min, till all the grains are coated with the oil. (Don't let the rice brown.) Add in the boiling chicken stock and water to the rice. Add in the tomatoes and salt, and return the mix to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer. Cook for 20 min or possibly till the rice has absorbed all the liquid. Serve hot.