Arroz Brasileiro Rice With Tomatoes And Onions Recipes

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ARROZ BRASILEIRO (BRAZILIAN RICE)



Arroz Brasileiro (Brazilian Rice) image

Make and share this Arroz Brasileiro (Brazilian Rice) recipe from Food.com.

Provided by Enjolinfam

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
2 onions, finely chopped
1 1/2 cups rice
3 cups hot chicken broth (to make this vegetarian or vegan I use 3 cups hot water and 3 full tsp of Mckays Vegan Chicken seaso)
10 ounces Italian plum tomatoes, canned drained and chopped
salt, to taste
cilantro, to garnish
tomatoes, wedges to garnish

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.

ARROZ BRASILEIRO RICE WITH TOMATOES AND ONIONS



Arroz Brasileiro Rice With Tomatoes and Onions image

This is one of those basic side dishes that in and of itself hasn't a lot of spice - but you can jazz it up with just about any spice you want - use your imagination - curry is one of my fav's

Provided by Ravenseyes

Categories     Rice

Time 35m

Yield 10 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 large onion, thinly sliced
3 cups long-grain rice
3 cups chicken stock, heated to the boil
3 cups water, heated to the boil
2 medium tomatoes, peeled, seeded, and coarsely chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon curry powder (optional)

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.

Nutrition Facts : Calories 287.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 2.2, Sodium 341.6, Carbohydrate 49.5, Fiber 1.3, Sugar 2.5, Protein 6.2

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