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Homemade Portuguese Rice photo

Portuguese Rice

When it comes to comfort food, few dishes are as…
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cupslong-grain white rice Note 1
  • 4 tablespoonolive oil
  • 1 small onionfinely chopped Note 2
  • 1/2 red bell pepperfinely chopped Note 3
  • 4 clovesgarlicminced
  • 1/2 teaspoonpaprika
  • 1/2 teaspoonsmoked paprika
  • 1/2 teaspooncumin powder
  • 1/2 teaspoonturmeric powder
  • 1/2 teaspoondried coriander leaves Note 4
  • 1 teaspoonsalt
  • 2 1/4 cupsbroth/stock Note 5
  • 1/2 tablespoonlemon juice Note 6

Equipment

  • fine-mesh sieve
  • Saucepan with a well-fitting lid
  • Rubber spatula or rice paddle

Method
 

Instructions
  1. Place 1½ cups long-grain white rice in a bowl and cover with water. Use your hand to gently turn the rice in the bowl, then carefully drain the water. Repeat this rinsing process two more times (three rinses total).
  2. Transfer the rinsed rice to a fine-mesh sieve and hold it under the flow of running water for 10–15 seconds to remove as much surface starch as possible. Let the rice drain.
  3. Heat 4 tablespoons olive oil in a saucepan with a well-fitting lid over medium heat.
  4. Add 1 small onion (finely chopped) and ½ red bell pepper (finely chopped). Cook, stirring occasionally, for about 5 minutes until softened.
  5. Add 4 cloves garlic (minced) and cook, stirring, for 30 seconds.
  6. Add the drained rice to the pan and stir to coat all the grains with the oil.
  7. Add ½ teaspoon paprika, ½ teaspoon smoked paprika, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon dried coriander leaves, and 1 teaspoon salt. Mix so the spices evenly coat the rice.
  8. Pour in 2¼ cups broth/stock and stir very gently to ensure the rice is evenly covered with liquid.
  9. Bring the pan to a simmer over medium-high heat (large, gentle bubbles on the surface). As soon as it simmers, cover with the lid and reduce the heat to low.
  10. Cook undisturbed (do not lift the lid) for 14 minutes.
  11. Remove the pan from the heat and keep the lid on; let the rice stand, covered, for 10 minutes.
  12. Remove the lid, sprinkle ½ tablespoon lemon juice over the rice, then gently turn or fluff the rice with a rubber spatula or rice paddle to combine.

Notes

Use regular long-grain white rice, not quick-cook or parboiled varieties.
You can use any onion that you have available. I use a regular brown onion. But white or red works fine.
You can use green, orange, or yellow bell peppers instead or red.
You can find dried cilantro/coriander leaf with the jars of dried herbs and spices at the grocery store. If you can't stand the taste, you can leave them out.
I use low-sodium chicken stock, but feel free to use vegetable stock if you prefer to keep the dish vegetarian. Be sure to use a low-sodium or reduced-salt broth/stock; otherwise, the finished dish will be too salty.
Lemon juice adds a bright freshness to the rice. I am sure they add a little lemon at Nando's. But you can leave it out if you prefer.
Rinsing the rice helps it retain a little extra moisture. For this recipe, rinsing is essential because the cooking liquid is measured with that extra moisture in mind, ensuring the rice cooks perfectly.