Tuesday, May 11, 2010
Portuguese Style Rice (Rice w/ Veggies)
So seeing that I'm Portuguese no meal was ever complete in my mother's house without having this rice. In my parents house it was a staple side and my mother would make it 1 to 2 times a week. It was something that we had so often that when I just assumed that everyone knew how to make it, so I never thought about blogging it until one day someone asked how I make it taste so good.
So seeing that I was making it for Mother's Day as one of our sides I decided that now would be as good as time ever to post the recipe. I have to admit, it's so basic and yet so delicious. This pairs well with just about any main course, from fish to pork, to steak, to lamb...It's a keeper. I hope you all enjoy this recipe and like always if you do make this I would love to hear your reviews afterward. Happy cooking!
Source of recipe...My mom's kitchen which mostly came form her mother's kitchen which came from her mother's...and so on....
WHAT YOU WILL NEED:
1 small red onion minced
1 large carrot finely chopped
1/2 a red pepper finely chopped
1 clove of garlic
3-4 Tablespoons of GOOD olive oil (I just eyeball this)
2 Tablespoons of tomato paste
1 chicken bouillon
3 cups of water
1 1/2 cup of rice (I use Uncle Ben's)
salt and fresh ground pepper to taste
1/2 teaspoon of crushed red peppers (not the dry kind)
In a stock pot heat olive oil over a medium high heat.
Add onion, carrots, red pepper, garlic, tomato paste, and bouillon, and cook until all the veggies seem to become soft.
At this point add 2 cups of water reserving the other 1 cup for later.
Let everything come to a boil and let cook for another 5 minutes. Then add additional cup of water and allow to come a boil again.
Once it has home to a complete boil add rice and reduce heat to medium heat season with salt and black pepper to suit your taste.
Allow rice to cook for about 15- 20 minutes stirring frequently. As the rice cooks the water will be absorbed into the rice.
If rice is still undercooked and liquid as been absorbed add small intervals of water until rice reaches desired doneness .