Portuguese Rice with Beans (Arroz de Feijão)
A classic recipe from Portuguese cuisine that combines simple and affordable ingredients, with easy and quick preparation.
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 onion medium, finely diced
- 2 bay leaf
- 2 cloves garlic minced
- 1-2 tsp paprika (optional)
- 1 cup rice white, regular or parboiled, rinsed and drained
- ½ cup tomato sauce plain
- 2 cups red kidney beans cooked
- 3 cups water boiling, or vegetable broth
- salt and pepper to taste
- parsley or cilantro fresh, chopped (optional)
Instructions
- In a pot, heat the olive oil over medium heat. Add the diced onion, bay leafs, a pinch of salt and sauté until the onions turn translucent. Add the minced garlic and sauté for another 1-2 minutes. Add the paprika (optional) and mix to moisten.
- Add the washed and drained rice, mix to coat and let it fry for a bit (1-2 minutes), stirring often.
- Add the tomato sauce and the red beans (no need to rinse/drain the beans). Mix and add the boiling water (or broth). Season with salt and pepper to taste.
- After the mixture comes to a boil, lower the heat, cover, and cook stirring occasionally (so it doesn't stick to the bottom) until the rice is tender. If the rice dries too much, add more boiling water while cooking to make it creamy like risotto or more soupy, to the consistecy you prefer.
- Remove the bay leaves. If you'd like, sprinkle with chopped parsley or coriander. Serve it hot.
Notes
- This Rice with Beans is a perfect side dish for the delicious Salted Cod Fritters (Pataniscas de Bacalhau).
- Serve as a side dish ou as a vegetarian/vegan main course.
- The rice continues to absorb the broth after it's ready, so it's better to take it off the heat a little more "wet" than you want it.
- I've made this recipe with basmati, carolino (short grain), and parboiled rice. It was very good with all of them. The only advantage of parboiled rice is that it resists to sticking together or turning into mush if it cooks longer.
- This Rice with Beans is best when prepared to serve immediately, but if you have leftovers or want to prepare the dish in advance, store it in the refrigerator in an airtight container. It remains very tasty and lasts for about 4-5 days. When ready to eat, bring to a simmer on medium-low heat with more hot water (add little by little), and adjust the salt (if necessary).
- The recipe as written is vegan-friendly, but if desired, chicken stock can be used instead of vegetable stock, and bacon (about 50-100g, cut into small cubes) can be added to the onions in the begining/sauté step.