Arroz de Ervilhas à Portuguesa
A fragrant, comforting Portuguese loose rice simmered with tender spring garden peas, sweet onions, garlic, and ripe tomatoes cooked malandrinho-style.
Ingredients
- • 300g Carolino rice
- • 250g tender sweet green peas (fresh or frozen)
- • 1 medium onion, finely chopped, 2 cloves garlic minced
- • 2 ripe tomatoes, grated or 150g tomato passata
- • 3 tbsp Portuguese extra virgin olive oil, 1 bay leaf
- • 750ml hot vegetable or poultry broth, fresh coriander or parsley, salt
Preparation Steps
Heat olive oil in a saucepan. Sauté chopped onion, garlic, and bay leaf over medium heat for 6 minutes until soft and golden.
Stir in the grated tomato and cook for 3 minutes until thickened. Add the sweet green peas and sauté for 2 minutes so they absorb the tomato sweetness.
Add the Carolino rice, stirring for 1 minute. Pour in the hot broth and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 14-16 minutes until rice is tender and saucy (arroz malandrinho).
Remove from heat, fold in fresh chopped coriander or parsley, let stand covered for 2 minutes, and serve immediately.