Jagacida Portuguese Jag Recipes

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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

Categories     Side Dish

Time 55m

Number Of Ingredients 10

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

JAGACIDA (PORTUGUESE JAG)



Jagacida (Portuguese Jag) image

My mother came from a mixed family because my Grammie was married twice, the first time to a Portugue...Mom's sister Susan is one of her half-Portugue siblings...When I was a kid, Aunt Sue used to make this Portugue Jag all the time...I used to beg her to make it and invite us (my siblings and I) for lunch...Sometimes she said NO, but when she said YES it was heavenly...I never got the recipe, much to my disappointment, but I think I've been able to reconstruct it...Here it is!

Provided by CookinwithGas

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

4 -5 cups water
2 -2 1/2 cups long grain white rice
2 large bay leaves
1 (1 1/2 lb) package linguica sausage (or the turkey sausage equivalent)
1 tablespoon tomato paste (no salt added preferred)
1 (10 ounce) package lima beans (from the freezer section)
1 large onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon white pepper
1 -2 tablespoon olive oil

Steps:

  • Heat oil in a 2 quart saucepan; Fry linguica, seasoning with salt and pepper.
  • Add onions and garlic, sauteeing until onions are tender and translucent; be careful not to burn the garlic.
  • Add water, tomato paste, and bay leaves, stirring until the tomato paste is dissolved. Add lima beans and rice, stirring to combine; bring to a boil on high temperature
  • When it is boiling, turn to medium low heat and cover, cooking 20-30 minute
  • Check occasionally, stir to avoid sticking, lowering the heat a smidge further if needed; rice should be fairly dry when cooked completely.
  • Remove the bay leaves before serving.
  • NOTE: if you'd like to lower the fat a little, try Gaspar's turkey linguica, it's sold in the same section as the kielbasa, chorizo, etc.
  • NOTE: Can this be done with brown rice? I don't know -- but if some kind soul is willing to try, please post a review with your results!

Nutrition Facts : Calories 220.1, Fat 2.1, SaturatedFat 0.3, Sodium 112, Carbohydrate 44.3, Fiber 2.3, Sugar 1.1, Protein 5.1

JAGACITA - JAG - PORTUGAL



Jagacita - Jag - Portugal image

This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins. I love rice dishes, this one sounds terrific.

Provided by Baby Kato

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1 cup onion, finely chopped
2 tablespoons parsley, finely chopped, fresh
1 teaspoon paprika
2 bay leaves
6 cups water
3 cups long grain rice, uncooked
2 teaspoons salt, coarse sea salt
1/2 teaspoon white pepper, freshly ground (may use black pepper)
2 cups beans, lima, kidney, butter (freshly cooked or canned)

Steps:

  • Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
  • Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
  • When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
  • Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.

Nutrition Facts : Calories 322.5, Fat 7.3, SaturatedFat 1.1, Sodium 591.8, Carbohydrate 57.7, Fiber 1.4, Sugar 1, Protein 5.2

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

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

JAGACITA - JAG - PORTUGAL



Jagacita - Jag - Portugal image

This recipe is submitted for play in CQ3 - Azores. It is a Portugese recipe by Ana Patuleia Ortins. I love rice dishes, this one sounds terrific.

Provided by Baby Kato

Categories     Rice Sides

Time 55m

Number Of Ingredients 10

1⁄4 cup olive oil
1 cup onion, finely chopped
2 tablespoons parsley, finely chopped, fresh
1 teaspoon paprika
2 bay leaves
6 cups water
3 cups long grain rice, uncooked
2 teaspoons salt, coarse sea salt
1⁄2 teaspoon white pepper, freshly ground (may use black pepper)
2 cups beans, lima, kidney, butter (freshly cooked or canned)

Steps:

  • 1. Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
  • 2. Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
  • 3. When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
  • 4. Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.

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

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

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