Arroz de Feijão Malandrinho
Portugal's iconic saucy bean rice: short-grain Carolino rice simmered with red kidney beans, sweet bell pepper, garlic, and fresh coriander in a rich tomato broth.
Ingredients
- • 300g Carolino rice
- • 400g cooked red kidney beans (feijão vermelho), with 4 tbsp cooking liquid
- • 1 onion chopped, 2 cloves garlic minced, 1/2 red bell pepper diced
- • 2 ripe tomatoes, chopped, 1 bay leaf
- • 4 tbsp Portuguese extra virgin olive oil, 850ml hot vegetable or meat broth
- • 1 large bunch fresh coriander, roughly chopped, salt and pepper
Preparation Steps
Heat olive oil in a wide pot. Fry chopped onion, garlic, diced red pepper, and bay leaf for 8 minutes until softened and fragrant.
Add chopped tomatoes, cooking for 5 minutes until reduced and jammy. Add half the cooked kidney beans and mash lightly with a fork to enrich the sauce.
Pour in boiling broth and bean cooking liquid. Add Carolino rice and remaining whole beans. Simmer over medium-low heat uncovered for 14-15 minutes, stirring occasionally so rice releases starch and creates a loose, soupy texture (malandrinho).
Turn off heat, stir in a generous handful of fresh chopped coriander, season with salt and pepper, and serve immediately in shallow bowls.