Best Brazilian Rice Recipes

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!

BRAZILIAN RICE

Steps:

• Heat oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add rice and mix until clumps form.
• Stir water, cilantro, salt, and lemon juice into the saucepan. Simmer uncovered until most of the water has been absorbed, about 10 minutes. Reduce heat, cover, and cook until rice is tender, 10 to 15 minutes.

BRAZILIAN YELLOW RICE

Steps:

• Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
• Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
• Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.

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.

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.

BRAZILIAN CHICKEN AND BLACK BEANS AND RICE

Steps:

• Prepare the rice according to package instructions.
• Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
• Transfer to a platter.
• Garnish with the avocado slices, salsa, sour cream and tortilla chips.

CROCK POT BRAZILIAN SAFFRON CHICKEN AND RICE

Steps:

• Sprinkle chicken with garlic salt.
• Heat oil in 12 inch skillet over medium-high heat.
• Add chicken and cook until brown on all sides; drain.
• Place chicken in 4 quart slow cooker.
• Top with ham, onion, and bell pepper. Add broth.
• Cover and cook on Low 5 to 6 hours until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Remove chicken from crock pot. Stir rice mix into mixture in crock pot, add chicken.
• Cover and cook on High about 1 hour or until rice is tender.
• Serve chicken and rice sprinkled with olives.

BRAZILIAN SWEET BANANA AND RICE DISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
• Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
• Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
• Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
• Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
• Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

BRAZILIAN CHRISTMAS RICE

Steps:

• Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain.
• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 5 minutes. Stir in raisins, rice, and salt; cook and stir until rice is coated with oil, about 3 minutes.
• Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
• Place dried apricots in a small saucepan and cover with water. Bring to a boil; simmer until soft, about 5 minutes. Drain and cool slightly, about 5 minutes. Cut into strips.
• Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain.
• Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes; cook for 2 minutes.
• Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter; garnish with grated carrot.

BRAZILIAN BEANS AND RICE

Steps:

• Beans (Soaking): Rinse and sort beans. Cook beans with water in the pressure cooker for 30-40 minutes (I like to soak overnight, then cook for several hours in a crock pot).
• Marinade: Combine all marinade ingredients. Marinade meat for an hour or two.
• Onion Mixture: In frying pan, add oil. Cook onion, garlic and meat cubes.
• After meat is cooked, reserve about 1/4 of mixture for the rice (reserving the large pieces of meat for the beans).
• Beans: Add bacon to pan with onion mixture.
• After bacon is cooked, add the cooked beans and some water until it is a little thick (I like to add all the frying pan ingredients to the crock pot and cook for several more hours).
• Rice: Bring water to boiling. Add rice, salt and reserved onion mixture. Simmer for 20 minutes.

CRAZY RICE - BRAZILIAN

Steps:

• Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.
• Place the rice in a large, heavy pot. Add enough water to cover the rice by 3/4 inch (about 2 1/2 cups). Stir in the salt and butter and bring the rice to a boil over high heat. Tightly cover the pan, reduce the heat to low, and cook the rice until tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate; if too dry, add 2 to 3 tablespoons water. Remove the pot from the heat and let the rice stand, covered, for 5 minutes. Fluff it with a fork and set aside.
• Meanwhile, prepare the flavorings. Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, garlic, bell peppers, corn, both raisins, and the parsley. Cook until the onion begins to brown, about 5 minutes. Stir the rice into the vegetable mixture and cook until thoroughly heated, about 2 minutes. Correct the seasoning, adding salt and black pepper as needed.

BRAZILIAN ARROZ DE FESTA (CONFETTI RICE)

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion for 1 minute. Add garlic; cook until golden brown, about 1 minute. Add rice and salt; cook rice until it starts to brown, 3 to 5 minutes. Pour in hot water. Reduce heat to low, cover, and simmer until water has been absorbed, 20 to 25 minutes.
• Place carrots in a saucepan with enough water to cover. Cook over medium-high heat for 5 minutes. Add green bell pepper and red bell pepper. Cook until just tender, about 5 minutes. Drain.
• Combine corn and 1 tablespoon butter in a microwave-safe bowl. Cook in the microwave until heated through, about 2 minutes.
• Soak raisins, cranberries, and golden raisins in a bowl of hot water until puffed up, about 10 minutes. Drain.
• Remove rice from heat and let stand for 5 minutes. Transfer to a large pot. Add carrot-bell pepper mixture, corn, and raisin mixture. Toss to distribute. Stir in remaining 1 tablespoon butter.

BRAZILIAN CHICKEN AND RICE WITH OLIVES

Steps:

• Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in a large heavy skillet over medium-high heat. Add chicken, garlic, and zest; saute until chicken is lightly browned, about 3 minutes. Add 1 1/2 cups water and 1/2 cup orange juice and bring to a boil. Mix in rice, seasoning packet, and olives. Return to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice is tender, about 20-30 minutes. Remove from heat; let stand covered 10 minutes.
• Stir in cilantro and transer to a platter. Garnish with orange wedges.

BRAZILIAN WHITE RICE

Steps:

• Place the rice in a colander and rinse thoroughly with cold water; set aside.
• Heat the oil in a saucepan over medium heat.
• Add the rice and stir until the rice begins to brown.
• Add the onion and cook for about 1 minute.
• Stir in the garlic and cook until the garlic is golden brown being careful not to burn the garlic.
• Add the salt.
• Pour hot water and chicken broth over rice mixture and stir.
• Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

BRAZILIAN WHITE RICE

Steps:

• Place the rice in a colander and rinse thoroughly with cold water; set aside.
• Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown.
• Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

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 WILD RICE BLEND

Steps:

• Cook rice:.
• Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
• Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
• Remove from heat, let stand in covered pot for 10 minutes.
• Fluff with fork, and salt to taste.
• To make Brazilian:.
• In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
• Serve and enjoy!

SEARED SALMON ON RICE WITH BRAZILIAN VINAIGRETTE

Steps:

• Coat salmon with olive oil and season with salt and pepper. Add to a medium skillet set over medium-high heat, skin-side down. Cook until golden brown, 1 to 2 minutes. Turn fish and continue cooking until fish is still pink in the center, but flakes apart easily with a fork, about 5 minutes.
• Divide spinach evenly between two serving plates; top with rice. Set salmon over rice. Drizzle 1/4 cup vinaigrette and 1 tablespoon chimichurra sauce over each piece of salmon; garnish each with a lime wedge. Serve immediately.

PERFECT BRAZILIAN BUTTERY RICE

Steps:

• In a pot, melt 1 tbs of butter.
• Add 1 cup white rice and fry it, almost continuously stirring with a spatula until some rice grains begin to brown (watch carefully, it can burn easily at this point).
• Quickly add 2 cups of boiling water (this will create a giant puff of hot steam).
• Add salt, if using.
• Cook with the heat on high until it starts boiling.
• Put the lid on, reduce heat and simmer for 15 minutes or until all the water is absorbed.
• Wait 5 minutes with the heat off, keeping the pot covered.
• Serve and enjoy!

BRAZILIAN COCONUT RICE

Steps:

• First drain jasmine rice in a strainer for 15 minutes. Place butter in a medium saucepan over medium heat. When butter is melted, add brown sugar and salt and stir until dissolved. Then turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk, chicken broth and water. Stir occasionally to prevent grains from sticking to bottom. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer for 20 minutes. (Remember to stir the rice occasionally or it will stick to the bottom.) Remove saucepan from heat, but do not open lid. Let sit for 10 minutes. If you want to add coconut flakes while the rice is cooking, now toast them on a dry skillet over medium high heat. Stir frequently to avoid burning. Remove the flakes from the skillet as soon as coconut is golden brown, about 2 minutes. Put flakes over the rice.