Ingredients
Equipment
Method
Instructions
- In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and red bell pepper. Sauté for about 5 minutes until the onion becomes translucent and the bell pepper softens.
- Stir in the minced garlic, paprika, smoked paprika, cumin powder, turmeric powder, dried coriander leaves, and salt. Cook for an additional minute, allowing the spices to release their aromas.
- Add the long-grain white rice to the pot, stirring well to coat the rice with the vegetable and spice mixture. Toast the rice for about 2 minutes, which enhances its flavor.
- Carefully pour in the broth/stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and has absorbed the liquid.
- Once the rice is cooked, remove the pot from heat. Let it sit covered for about 5 minutes. Then, fluff the rice with a fork and stir in the lemon juice for a bright finish.
Notes
- Store Portuguese rice in an airtight container in the refrigerator for up to 4 days.
- To reheat, add a splash of water and microwave or heat on the stove.
- For freezing, cool completely then transfer to a freezer-safe container; it lasts up to 3 months.