Jagasita Portuguese Rice Food

PORTUGUESE RICE

Steps:

• In a 4-quart medium saucepan heat the oil over high heat until hot. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley and cilantro and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender.
• Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.

CAPE VERDE JAGACIDA (PORTUGUESE RICE)

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.

JAG (PORTUGUESE RICE AND BEANS)

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.

JAGACIDA (PORTUGUESE JAG)

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!

JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE

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.