Arroz Brasileiro Brazilian Rice Food

ARROZ BRASILEIRO (BRAZILIAN RICE)

Steps:

• Heat oil in a saucepan over medium heat. Add onions and saute until transparent.
• Add rice and cook, stirring constantly, until grains are coated with oil and rice is hot (about 3 minutes).
• Add broth, tomatoes, and salt, and bring to a boil.
• Reduce heat to very low. Cover and cook until done, about 20 minutes.
• Garnish with cilantro and tomatoes.

ARROZ(BRAZILIAN STYLE RICE)

Steps:

• Heat the olive oil in a large heavy saucepan over medium heat.
• Add the chopped onion and cook until limp.
• Do not let it brown!
• Add the rice and sauté until the grains become shiny.
• Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender.

BRAZILIAN RICE

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.

TRUE BRAZILIAN RICE

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!

ARROZ BRASILEIRO RICE WITH TOMATOES AND ONIONS

Steps:

• In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
• Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
• Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.).
• Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer.
• Cook for 20 minutes or until the rice has absorbed all the liquid.
• Serve warm.