By Eddy − On Wednesday, May 22, 2024, 3 weeks ago in Side Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 610

Portuguese Black Bean Rice Recipe


Portuguese black bean rice recipe (receita de arroz de feijão preto), a flavorful dish with bacon, tomatoes, rice, and black beans, cooked with white wine.
Portuguese Black Bean Rice Recipe


Preparation time 10 min
Cooking Time 30 min
Ready In 40 min
Level of DifficultyEasy
Servings4

Ingredients

4 tablespoons olive oil1 chopped onion3.5 ounces (about 1/2 cup) bacon, diced2 bay leaves3 cloves garlic, minced2 ripe tomatoes, peeled and diced3 tablespoons tomato paste1 small bunch of parsley, chopped1/2 cup white wineHot sauce or black pepper to taste1 cup long-grain or medium-grain rice (e.g., Carolina rice)3 3/4 cups chicken stock14.5 ounces (about 1 3/4 cups) cooked black beansSalt to taste
4 tablespoons olive oil1 chopped onion3.5 ounces (about 1/2 cup) bacon, diced2 bay leaves3 cloves garlic, minced2 ripe tomatoes, peeled and diced3 tablespoons tomato paste1 small bunch of parsley, chopped1/2 cup white wineHot sauce or black pepper to taste1 cup long-grain or medium-grain rice (e.g., Carolina rice)3 3/4 cups chicken stock14.5 ounces (about 1 3/4 cups) cooked black beansSalt to taste
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Preparation

  1. In a pot, heat the olive oil, onion, bacon, and bay leaves over medium heat.
  2. Stir and let it heat up well.
  3. When it is hot, add the garlic and sauté for a bit.
  4. Add the tomatoes and chopped parsley to the sautéed mixture, stirring until everything is well combined and cooked down.
  5. Add the rice and stir well.
  6. Allow it to heat up.
  7. When the rice starts to turn translucent, add the white wine, tomato paste, salt, and hot sauce or pepper.
  8. Stir everything well and cook over medium heat for 2 to 3 minutes.
  9. Add half of the chicken stock and stir.
  10. Let it cook for another 9 minutes over medium heat.
  11. After 9 minutes, when the rice is partially cooked, add the black beans and stir well.
  12. Gradually add the remaining stock, stirring well between each addition, and let it cook for another 5 minutes.
  13. When you add the last of the stock, stir and once it starts to bubble, cover and let it rest for 3 minutes before serving.

Recipe & Photo Credit: Neuza Costa

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