Arroz De Atum Cape Verdean Rice With Tuna Food

RICE WITH TUNA

Steps:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, tomatoes, and garlic, and allow to sauté in the olive oil until fragrant, about 6 minutes.
• Add the bay leaves and the two bouillon cubes. Continue stirring until the bouillon cubes melt into the rest of the oil.
• Add the rice and the water into the pot, stirring to combine them with the other ingredients. Top with a lid, and set a timer for 5 minutes.
• After 5 minutes, remove the lid and add the tuna into the pot. Stir to combine. Replace the lid on the pot and continue cooking for another 10 minutes.
• Remove the pot from the heat but keep the lid on. Let it sit for 5 minutes.
• After 5 minutes, fluff the rice with a fork and serve. Enjoy!
• Leave a comment on this recipe letting me know what you thought!

ARROZ DE ATUM - CAPE VERDEAN RICE WITH TUNA

Steps:

• Drain the oil from the tuna, reserve the oil and set both the tuna and oil aside.
• Add about 3-4 tablespoons of the reserved oil to a deep pot or Dutch oven, then add the crushed garlic, onions and tomato. Sauté for about 5-7 minutes, until the onions are translucent and the tomato cooks down (you can break up the tomato with a wooden spoon if you would like as it's cooking).
• Add the seasonings and sauté everything for about 30 seconds, and then add the tuna. Use a wooden spoon to break the tuna apart slightly. I like to leave larger pieces of tuna intact.
• Add the olives, bay leaf and water, and bring the pot to a boil. Then, pour in your rice, stir it well until combined and then cover the pot. Let let the rice cook over a very low flame for 20-25 minutes. Do not mix or uncover the rice while it is cooking.
• At the 20 minute mark, taste the rice and if you are satisfied with the texture, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5- 10 minutes. If you decide that the rice is not soft enough, let it continue to cook for another 5-10 minutes then turn the flame off and let the covered pot rest for an additional 5-10 minutes. Once the rice has rested, fluff it with a fork and serve.

CAPE VERDE ARROZ DE MARISCO BY KIKI CANUTO RECIPE BY TASTY

Steps:

• In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
• Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
• Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
• Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
• Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
• Transfer the cooked rice to a large bowl.
• Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
• Garnish with parsley leaves (optional).
• Enjoy!

ARROZ C'ATUM

Steps:

• In a large pan or dutch oven over medium heat, saute onions, garlic, and pepper in olive oil until onion is soft and transparent.
• Add tuna, tomatoes, and seasonings. Cook for about five minutes over medium heat to let flavors blend.
• Add rice and water to make 3 cups of liquid. Bring to a boil.
• Let boil for 2 minutes, reduce heat to low. Cover and simmer till rice is done, about 25 minutes.
• Add herbs and serve with a salad.