Arroz Saboroso-Tasty Rice- Uma Casa Portuguesa Cookbook

By amaliana

The seasonings in this rice dish lend delightful accent to any number of meals. Short-grain rice grown in the Iberian Peninsula is traditionally used in savory and sweet Portuguese rice dishes. Long-grain rice, which cooks up drier and fluffier, can be substituted.

Ingredients

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 large clove garlic, minced
• 1 large carrot, finely chopped
• 1 sweet red or green pepper, seeded, cored and diced
• 3 cups chicken stock or water
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• dash piri-piri or Tabasco sauce
• 1 cup short-or long-grain rice

Preparation

Step 1

In large heavy saucepan or Dutch oven, melt butter over medium-high heat; cook onion, garlic, carrot and sweet pepper, stirring occasionally, for 3 to 5 minutes, or until softened.

Pour in stock, cover and bring to a boil. Stir in salt, allspice, piri-piri sauce and rice; return to boil. Reduce heat to medium-low; cover and simmer for 20 minutes; uncover near the end if necessary to evaporate any stock. Remove from heat and let stand, covered, for about 15 to 20 minutes, or until grains are cooked. Fluff rice with a fork, transfer to bowl and serve.