Best 19 Portuguese Rice Recipes

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.

ARROZ DOCE (PORTUGUESE SWEET RICE)

Steps:

• Bring water to a boil in medium saucepan.
• Add rice and cover, simmering for 20 minutes.
• Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
• It will also thicken some while cooling.
• Pour into one large serving plate and remove lemon rind.
• Spread flat and allow to cool on wire rack.
• You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
• Serve at room temp, but refrigerate uneaten portion.

PORTUGUESE CLAM RICE

Steps:

• In a saucepan, cook onion and garlic in oil until tender.
• Add pimento paste and parsley. Cook for a couple of minutes.
• Drain clams but reserving liquid.
• Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
• Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
• Add salt if necessary.

PORTUGUESE SWEET RICE (ARROZ DOCE)

Steps:

• Turn stove to maximum. In a large pot add water. Peel most of the rind from one lemon and add the peels to the pot. Set lemon aside and turn stove down to medium.
• Add salt and margarine.
• When water is boiling, add rice. Stir constantly.
• When most of the liquid boils away, add 1/2 cup of milk. Stir. Repeat this step until all the milk is added.
• Remove rind from pot.
• Grate the rest of the lemon zest and add it. Add sugar. Remove pot from element.
• Slowly stir in egg yolks. (add a little bit of milk to the yolks first).
• Return pot to the element just until the rice boils. Stir constantly to avoid burning!
• Pour into casserole dish and allow to cool slightly before covering.
• Just before serving, sprinkle cinnamon on top.
• Tip: for a stronger lemon flavour, use two lemons. Peel most of the rind from one for the cooking process, and grate most of the zest from a second lemon to add at the end. For a weaker flavour, use only one lemon and make it stretch for both.

PORTUGUESE SWEET RICE (ARROZ DOCE)

Steps:

• 1. Bring water, milk, butter, and rice to a simmer. Add lemon peel, sugar, and pinch of salt.
• 2. Cook over low heat, stirring occasionally, for about 25 minutes or until rice is tender.
• 3. Remove from heat. Add in egg yolks one at a time, mixing after each addition. Stir in vanilla.
• 4. Return to heat and bring to a boil. Cook over low heat for an additional 5 minutes.
• 5. Remove lemon rind. Pour into a serving platter or individual dishes and sprinkle generously with cinnamon!

ARROZ DE BRAGA (PORTUGUESE RICE)

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, chicken thighs, and drumsticks; cook and stir until starting to brown, about 10 minutes. Add ham, smoked sausages, and fresh sausages. Cook and stir until golden brown, about 10 minutes.
• Stir rice, tomatoes, red bell pepper, spring onions, salt, and parsley into the saucepan. Pour in water and add chicken bouillon cubes. Reduce heat and simmer, partially covered, until flavors are combined, about 15 minutes. Stir in sliced cabbage. Continue to cook until rice is tender and water has been absorbed, about 15 minutes more.
• Drizzle olive oil over rice before serving.

PORTUGUESE ARROZ CON MARISCOS-SEAFOOD AND RICE

Steps:

• in a large pot mix seafood with enough beer to cover.
• cook the seafood over medium heat for about 5 minutes or just enough so the seafood can warm up in the beer.
• remove the mixture from the pot and let it sit in the beer.
• dice the onions, garlic and green pepper.
• heat the olive oil and saute the onion, pepper and garlic until lightly browned.
• add the tomato sauce, 1 bottle of beer and the seafood mix and continue cooking that for about 5 minutes over medium heat.
• stir in the remaining ingredients and bring to a boil.
• reduce the heat to low, stir the mixture well, cover it and cook for 30 minutes. (do NOT stir) or until the liquid has evaporated.

PORTUGUESE SPICED RICE

Steps:

• Combine all of the ingredients in a large microwavable casserole dish with a lid. Cook in the microwave on high for 18 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and serve.

PORTUGUESE BEANS WITH RICE

Steps:

• Soak the beans overnight for at least 6 hours. Drain them and put them into a pot, covering them with cold, lightly salted water. Add in the chorizo. Cover and bring to a boil then lower the heat and allow to simmer for about an hour until the beans are tender but not overcooked.
• While the beans are cooking, prepare the rice by boiling it in lightly salted water and straining once al dente. (Or you could use your rice cooker). Set the rice aside.
• Peel the onion and garlic and chop together with the bacon. Saute them together in a pan with the olive oil. Clean the tomatoes, removing their seeds, and dice them, then add them to the saute pan.
• Add the bay leaf, parsley, salt and pepper to the pan, as well as the red pepper flakes if you are using. Allow to cook on medium heat until the onions are fully cooked.
• Add the rice to the pan, keep stirring, allowing the rice to soak up all the flavours in the pan for a minute or two.
• Put the rice mixture into a bowl and stir in the drained beans and chorizo. Enjoy!

PORTUGUESE CLAMS AND RICE

Steps:

• 1. Steam the clams in very little water until they open. Discard any that do not open and set the clams aside. Reserve the cooking liquid, being careful to keep any sand the clams expel at the bottom of the pot. Sauté the rice in the olive oil until golden brown. Add the onion, green pepper, garlic and linguiça. Cook for 5 minutes, stirring occasionally. Break the tomatoes up with the back of a spoon, saving the juice (to use if needed when cooking the rice), and add to the rice mixture. Cook over a low flame until the rice is soft. Add some of the reserved clam juice when necessary. Remove the clams from their shells, keeping 8 to 10 in the shells for garnish. Add the clams and saffron. Mix well and serve with Portuguese bread.

PORTUGUESE CHICKEN LIVERS & RICE

Steps:

• Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
• Remove and season with salt& pepper, chop coarsely and put aside.
• Heat the oil on medium heat.
• Add onion and garlic and saute until soft.
• Add rice, saute until rice just starts to take on a clear color.
• Don't scorch the rice.
• Add broth and tomato sauce.
• Mix well and bring to a boil.
• Add all other ingredients, except livers.
• Cover& cook over med.
• heat for about 10 minutes.
• Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
• Mix in the livers, stir,cover.
• Cover and cook until the liquid is absorbed and the rice is cooked through.
• Add more liqid if needed (a little water is okay).

PORTUGUESE JAG. (RICE)

Steps:

• 1. HEAT olive oil in a 2 quart saucepan. FRY your linguica,seasoning with salt and pepper.
• 2. ADD Onions,and garlic, sauteeing until onions are tender and translucent;be careful not to burn the garlic.
• 3. ADD WATER, tomato paste,and bay leaves,stirring until the tomato paste is dissolved. ADD your beans,and rice,stirring to combine;bring to a boil on high temperature.
• 4. WHEN boiling ,turn to medium low heat and cover,cooking 20-30 minutes.
• 5. CHECK occasionally,stir to avoid sticking,lowering the heat a smidge further if needed;rice should be fairly dry when cooked completely .
• 6. REMOVE the bay leaves, before serving.
• 7. LITTLE NOTE IF you'd to lower the fat a little.TRY GASPAR'S turkey linguaca ,its sold in the same SECTION AS THE CHOURICO OR ITAILIN SAUSAGES. YOU CAN ALSO try to use brown rice.and peas just use your ideas.Let me know what was the different way it was made. ENJOY it AND GOD BLESS..

PORTUGUESE CHICKEN AND RICE

Steps:

• Saute onions, garlic, salt, pepper and brown sugar in oil, till softened and beginning to brown in color. Add Chicken pieces, cook till almost done. Add broth, water, tomatoes and rice; cook till almost all liquid is absorbed. Stir in crushed red pepper and cook 2 more minutes.

SALADA DE ARROZ (RICE SALAD) - PORTUGUESE BRAZIL

Steps:

• Place rice in large bowl. Add apple, avocado, pimiento and peas.
• In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
• Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.

JAG (PORTUGUESE RICE & BEANS) RECIPE

Steps:

• In large frying pan heat olive oil and butter over medium high heat until butter is melted Add onion, garlic, chicken bouillon and Bay Leaf, saute well Add beans and four cups hot water Sprinkle with pepper and add paprika for color Bring to a boil Add 2 cups rice and stir Bring to a boil; cover and lower heat to low flame Cook for about 25 minutes (If there's still too much water after 25 minutes, continue cooking but check every 2 or 3 minutes DO NOT OVERCOOK ). •You can also use canned beans. If you do you need 2 15-ounce cans of whatever beans you like (well drained). If necessary, rinse with cold water

MIKE'S PORTUGUESE TUNA RICE CASSEROLE

Steps:

• Bring the rice, water, butter, and 1 tablespoon olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tuna, cream, ketchup, hot sauce, salt, and pepper. Simmer on low until the mixture thickens, about 10 minutes.
• Cover the bottom of an 8 inch square baking dish with half of the cooked rice. Spread the tuna mixture over the rice and cover with the remaining rice. Sprinkle the olives and cheese over the top of the rice. Bake until the cheese melts and the casserole is heated through, 15 to 20 minutes.

PORTUGUESE SWEET RICE

Steps:

• In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
• Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.

JAGASITA (PORTUGUESE RICE)

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).

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.