Brazilian Garlic Rice Food
BRAZILIAN RICE RECIPE
This Brazilian white rice recipe is a good one to know! It's the perfect side dish to just about anything, it's fluffy, and full of garlicky flavor and it's super easy to make. Plus, read on through to get my best tips for cooking perfect rice on the stove. You'll never eat boring or mushy rice again!
Provided by Aline Shaw
Categories Side Dish
Time 17m
Number Of Ingredients 5
Steps:
- In a medium sauce pan, heat up the oil
- Add the garlic and cook until fragrant and light gold
- Add the rice, season with the salt and stir for about a minute
- Add the liquid and bring to a gentle boil
- Reduce to a simmer, cover and let it simmer until all water has been absorbed (try not to peak - we don't want to lose steam that's precious for the next step!)
- Turn off the heat and let the rice pot sit covered for another 10 mins - steam
- Open the pot, then "air" the rice for a minute or two. Then, fluff with a fork, and serve!
Nutrition Facts : ServingSize 1 cup, Carbohydrate 50 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Sodium 9 mg, Fiber 1 g, Sugar 1 g, Calories 269 kcal
BRAZILIAN WHITE RICE
White rice is the main side dish made in Brazil. This is the way my mom would make it and taught my sister and I. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky.
Provided by Nandabear
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place the rice in a colander and rinse thoroughly with cold water; set aside.
- Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
Nutrition Facts : Calories 201 calories, Carbohydrate 37.5 g, Fat 3.7 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 296.8 mg, Sugar 0.2 g
TRUE BRAZILIAN RICE
Rice is a part of life in Brazil, it is a part of the culture, and it is something you need to know how to cook when making Brazilian food. Rice in Brazil is seasoned differently to rice in the USA or Europe. Recipe is from A Taste of Brazil blog.
Provided by Lavender Lynn
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the rice until the water runs clear and set aside to dry. Boil enough water for two cups. Chop the onions and garlic finely. Place a pan over medium heat and add the olive oil. Once olive oil is heated add the chopped onions and garlic.
- Sauté until fragrant; approximately 3 minutes. Add the dry rice to the pan and stir for an additional 3-4 minutes making sure that the rice does not stick to the bottom of the pan. Add the two cups of boiling water to the rice and the salt.
- Place a lid on the pan and cook on medium heat for 8 minutes. Decrease the heat to low and cook for another 10-15 minutes, or until the water has all evaporated. If the rice is not cooked yet, add a little bit more water!
Nutrition Facts : Calories 225.1, Fat 6.4, SaturatedFat 1, Sodium 589.2, Carbohydrate 37.9, Fiber 1.9, Sugar 1.1, Protein 4
BRAZILIAN GARLIC RICE
This is delicious when you want a nutty, garlicky rice side dish. It complements chicken, pork, and fish very nicely and is traditionally served with a sprinkling of hot sauce. If you can find authentic molho apimentado (hot sauce madde with bird chiles), all the better!
Provided by EdsGirlAngie
Categories Long Grain Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan saute the sliced garlic in the olive oil on low heat until garlic is crispy and light golden brown.
- Drain garlic on paper towels and reserve 1-1/2 tablespoons of the garlicky olive oil.
- In a small skillet, toast pumpkin seeds lightly (they'll begin popping all over the place), then finely mince them.
- Set aside.
- Transfer the 1-1/2 tablespoons of reserved olive oil to a large saucepan and saute the onion and rice together for about 3 minutes.
- Add water and salt, bring to a boil then lower heat, cover and simmer over low heat for 20 minutes or until done and liquid is absorbed.
- Serve with minced toasted pumpkin seeds and garlic chips sprinkled on top; provide hot sauce for sprinkling also.
Nutrition Facts : Calories 623.8, Fat 30.6, SaturatedFat 4.5, Sodium 12.2, Carbohydrate 78, Fiber 1.7, Sugar 0.8, Protein 8.6
BRAZILIAN YELLOW RICE
This dish is a staple that was brought to Brazil in the 1500s by Portuguese colonizers. Saffron was originally used to season and color the rice, but turmeric became more popular due to its greater abundance and lower price. This version is based on a college friend's recipe. Her family in Brazil usually served it alongside black beans stewed with similar ingredients to compliment the flavor and make a complete meal. For special occasions, they added chicken, peppers and peas, transforming the rice into a popular dish called galinhada.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
- Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
- Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.
BRAZILIAN RICE
We love rice and this rice came from a friend who keeps a container of it in her fridge. She serves it with every meal.
Provided by TLu1089
Categories Brazilian
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain rice.
- Set aside.
- Saute onion and garlic in olive oil until soft.
- Add tomatoes, rice, salt, pepper and water or broth.
- Bring to a boil.
- Bring heat to medium.
- Cook until all bubbles on surface have disappeared.
- Cover and cook on low heat for 20 minutes.
Nutrition Facts : Calories 254.1, Fat 7.2, SaturatedFat 1.1, Sodium 299.8, Carbohydrate 42.8, Fiber 1.9, Sugar 2.9, Protein 4.2
BRAZILIAN PEPPER-SCENTED RICE
Simple and delicious, this dish makes use of highly aromatic peppers, adding a level of sophistication to even the simplest of meals. When making this dish, use the habañero pepper whole if you want less heat, and dice it if you like more heat. Since habañero peppers are immensely hot, you cook with them to flavor the rice, but most palates are uncomfortable eating these peppers whole. From FoodinBrazil.com
Provided by kitty.rock
Categories Rice
Time 35m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the oil into a large saucepan and heat for a few seconds.
- Add the onion, garlic, and rice.
- Fry gently, stirring for about 4 minutes.
- Add the chili pepper, hot water, and salt. Stir well and bring to a boil.
- Simmer for 15 to 20 minutes, until the rice is soft and the water has been absorbed.
- Remove the chili pepper and serve.
Nutrition Facts : Calories 211.5, Fat 3.8, SaturatedFat 0.5, Sodium 298.4, Carbohydrate 39.9, Fiber 1.1, Sugar 1.4, Protein 3.8
BRAZILIAN WHITE RICE
White rice is the main side dish made in Brazil. Be sure not to let it overcook because it should come out loose and not sticky.
Provided by CookingONTheSide
Categories White Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the rice in a colander and rinse thoroughly with cold water; set aside.
- Heat the oil in a saucepan over medium heat.
- Add the rice and stir until the rice begins to brown.
- Add the onion and cook for about 1 minute.
- Stir in the garlic and cook until the garlic is golden brown being careful not to burn the garlic.
- Add the salt.
- Pour hot water and chicken broth over rice mixture and stir.
- Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
Nutrition Facts : Calories 214.3, Fat 4.1, SaturatedFat 0.6, Sodium 482, Carbohydrate 38.5, Fiber 0.8, Sugar 0.7, Protein 4.7
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