As far back as I can remember, this rice dish has been a part of our family gatherings. At our house, this Portuguese rice is served as a side to either chicken or fish.
This particular recipe is my mother’s and I must say, it truly is the BEST Portuguese rice I have ever had (of course, I may be a bit biased ) , but I am equally confident in making this statement. And I assure you, this proclamation I am making comes from a great deal of personal experience. I have had many, many versions of this rice throughout my childhood and into my adulthood, and I can assure you, this is the absolute best one. And, it just so happens to be my mother’s. Lucky me! Of course, I have gotten mom’s permission to share this recipe with you today, so here it is. You’re welcome! 🙂
Rice is extremely versatile, making it an incredible ingredient to work with. It can really be made in so many different deliciously and wonderful ways. If you’re in need of a little rice inspiration, I highly suggest you try this rice dish out.
You can also switch the chicken bouillon into a vegetable one in order to make this a vegetarian dish.
Not only is this rice yummy, but an affordable (and super easy, might I add) way to feed many people. I don’t know about you, but we often struggle with preparing the perfect side dish, and this one has been proven to be a success in our home. I hope you enjoy it as much as we do!
- 1 cup long-grain white rice
- ¼ cup green bell pepper, diced
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- ½ small carrot, chopped
- handful frozen peas
- 1 tablespoon parsley, chopped
- ¼ cup red bell pepper, diced
- 1 small cooking onion, chopped
- 1 bay leaf
- 1-2 chicken bouillon cubes
- ¼ cup red wine
- 2 tablespoons white vinegar
- 2 cups cold water
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper, to taste
- Heat extra virgin olive oil, in a medium size pot, over Medium High heat. Once oil is hot, sauté onion and garlic. Cook until onion is translucent and garlic is golden. Add tomato paste, bay leaf and stir. Add red wine and cook until wine evaporates. Add peas and carrots. Sauté for 1-2 minutes. Add bell peppers and parsley. Mix together.
- Rinse rice until water runs clear. Once rinsed, add rice to pot and stir.
- To pot, add cold water, bouillon cubes, black pepper, and white vinegar. Let this come to a boil. Once boiling begins, cover pot and turn heat to Medium Low. Wait for rice to cook (this takes about 10 minutes).
- Remove bay leaf before serving.
Thanks so much for stopping by! ❤
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