Portuguese Arroz
By Tiffany Hobson
Serves: 6-8
Prep Time: 10 min
Cook Time: 45 min
Ingredients
1 1/2 Cups
Yellow onion, finely chopped
4 Tsp
Garlic, minced
1/2-1 Tsp
Crushed red pepper chili flakes
1
Bay leaf
1 1/2 Cups
Tomatoes, chopped (see note)
2 1/4 Cups
Water
1 Cup
Vegetable broth
3 Tbsp
Fresh Italian parsley leaves, chopped
3 Tbsp
Fresh cilantro leaves, chopped
1 1/2 Cups
Long grain brown rice, uncooked
Salt and pepper to taste
Directions
1
In a non-stick 11 inch pan, saute the onions with 1/4 cup water and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic, crushed red pepper chili flakes and bay leaf and cook for 1 minute, stirring well. Add the tomatoes, mix well, and cook until they begin to soften, about 2 minutes. Add the remaining water, vegetable broth, parsley and cilantro and stir. Increase the heat to high and bring to a boil. Add rice and stir well. When the liquid returns to a boil, stir again and cover the pot with a lid and reduce heat to low. Cook the rice undisturbed for 35 minutes. Mix the rice well and continue to cook for another 10 minutes, or until the rice is tender. Let the rice stand for 5 minutes. Remove the bay leaf and fluff the rice with a fork. Serve with fresh ground black pepper and salt to taste, if desired.
Note: I love fresh Roma tomatoes in this recipe; however, you may use any kind of tomatoes you wish. To cut down on the preparation time, use chopped Pomi tomatoes. Pomi tomatoes are sold at most stores in an aseptic box and are the freshest tasting packaged tomatoes I have used. They are a great item to always have on hand in your pantry.
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