Best 6 Jagasita Portuguese Rice Recipes
Embark on a culinary journey to Portugal with this delectable dish, Jagasita, a harmonious blend of flavors and textures that will tantalize your taste buds. Jagasita, also known as Arroz de Pato or Duck Rice, is a traditional Portuguese dish that combines the richness of duck meat with aromatic rice, vegetables, and spices. This hearty and flavorful dish is a staple in Portuguese cuisine and holds a special place in the hearts of locals and food enthusiasts alike.
Our collection of Jagasita recipes offers a diverse range of variations, each with its unique interpretation of this classic dish. From the traditional Jagasita à Portuguesa, featuring tender duck meat, plump rice, and a medley of vegetables, to the innovative Jagasita de Frango, which replaces duck with chicken for a lighter flavor profile, our recipes cater to various preferences and dietary needs.
For those seeking a vegetarian alternative, the Jagasita Vegetariana delights with its vibrant mix of vegetables, aromatic herbs, and flavorful spices, while the Jagasita de Bacalhau introduces a delightful twist with the addition of salted codfish, creating a harmonious balance of flavors.
Whether you're a seasoned cook or a culinary novice, our Jagasita recipes provide clear and detailed instructions, ensuring a successful and enjoyable cooking experience. Gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure to savor the authentic taste of Portugal.
PORTUGUESE RICE
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
JAG (PORTUGUESE RICE AND BEANS)
This recipe has been in my family for years. It is so easy to make. I was worried my kids would not like it but both of them had second bowls!
Provided by Cathy Chace
Categories World Cuisine Recipes European Portuguese
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 45.1 g, Cholesterol 80.4 mg, Fat 33.7 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 15.6 g, Sodium 972.9 mg, Sugar 2.2 g
JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
Provided by justcallmetoni
Categories White Rice
Time 42m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230.6, Fat 2.9, SaturatedFat 0.4, Sodium 109.7, Carbohydrate 45, Fiber 2.9, Sugar 1.1, Protein 5.2
JAGACITA - JAG - PORTUGAL
This recipe is submitted for play in CQ3 - Azores. It is a Portugese recipe by Ana Patuleia Ortins. I love rice dishes, this one sounds terrific.
Provided by Baby Kato
Categories Rice Sides
Time 55m
Number Of Ingredients 10
Steps:
- 1. Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
- 2. Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
- 3. When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
- 4. Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.
JAGASITA (PORTUGUESE RICE)
My Mom made this w/many variations of beans & even green peas. I love it and always make it. My son now makes it for his fam.
Provided by Gayle Barr
Categories Rice Sides
Time 40m
Number Of Ingredients 9
Steps:
- 1. Bring water, salt, pepper, paprika to boil. Meanwhile Brown onion w/rinsed beans in oil. Add to water w/butter. Stir & bring to boil. Lower heat stir, cover and simmer on low 30mn. (i use long grain brown rice and simmer 30mn longer).
JAGACITA - JAG - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins. I love rice dishes, this one sounds terrific.
Provided by Baby Kato
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
- Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
- When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
- Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.
Nutrition Facts : Calories 322.5, Fat 7.3, SaturatedFat 1.1, Sodium 591.8, Carbohydrate 57.7, Fiber 1.4, Sugar 1, Protein 5.2
Tips:
- To achieve the perfect texture for your rice, it's crucial to use high-quality long-grain rice. Jasmine rice or Basmati rice are excellent choices due to their ability to remain separate and fluffy even after cooking.
- Before cooking the rice, rinse it thoroughly under cold water to remove any starch and impurities. This step helps prevent the rice from becoming sticky and ensures that each grain cooks evenly.
- When measuring the rice, use a measuring cup and level it off with a knife to ensure accurate proportions.
- For the best flavor, use a combination of water and coconut milk when cooking the rice. Coconut milk adds a rich, creamy taste and aroma to the dish.
- Don't stir the rice while it's cooking. Stirring can break the rice grains and make the rice mushy. Instead, cover the pot and let the rice cook undisturbed until all the liquid has been absorbed.
- Once the rice is cooked, fluff it with a fork to separate the grains and achieve a light and airy texture.
- For the jagasita sauce, use ripe tomatoes and blend them until smooth. This will create a rich and flavorful sauce.
- When cooking the sauce, add the spices and seasonings gradually and taste as you go. This allows you to adjust the flavors to your preference.
- If you like a bit of heat, add some chopped chili peppers or cayenne pepper to the sauce.
- Serve the jagasita over the cooked rice and garnish with chopped cilantro or parsley for a pop of freshness and color.
Conclusion:
Jagasita Portuguese rice is a delectable and flavorful dish that combines the goodness of fragrant rice, a rich tomato sauce, and a medley of spices. By following the tips and instructions provided in this recipe, you can easily prepare this dish at home and impress your family and friends with your culinary skills. Jagasita is a versatile dish that can be served as a main course or a side dish. It pairs well with grilled meats, fish, or vegetables. Enjoy this Portuguese delicacy and savor the explosion of flavors in every bite!
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