I adapted this recipe from Emeril Lagasse's in The Essence of Emeril - Portuguese Favorites (Food Network). I sautéed the rice in the oil (with a bit of butter) instead of just adding it to the mixture with tomatoes and water, added paprika, an extra bay leaf, extra tomato, extra cilantro & parsley, and a sprinkle of fresh lemon juice at the end.
Ingredients:
1/4 cup olive oil
1 tbsp. butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 cups long grain or basmati rice
3 medium ripe tomatoes, chopped
2 1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1 tsp. paprika
2 bay leaves
2 1/2 cups water
3 tbsp. chopped fresh cilantro
3 tbsp. chopped fresh Italian/flat-leaf parsley
1 lemon, seeded and cut into wedges
Fresh chopped cilantro and/or parsley for garnish
1. In a deep skillet or 4-quart saucepan, add the olive oil and butter and heat over high heat. Add the chopped onion and saute until translucent, about 4-5 minutes, stirring frequently.
2. Add the garlic and saute 10-20 seconds until fragrant. Add the rice and cook 1-2 minutes, stirring frequently, until well coated with the oil.
3. Add the chopped tomatoes, paprika, kosher salt, red pepper flakes, and bay leaves. Stir for about 1 minute until the tomatoes have slightly softened.
4. Add the water, cilantro and parsley, stir to combine, and bring to a boil. Cover the pot, reduce heat to a low, and simmer for 20 minutes or until all the liquid has been absorbed by the rice. Remove the cover, fluff the rice with a spatula or fork, then cover again. Remove from heat and set aside until ready to serve.
5. Garnish with chopped fresh cilantro and/or parsley and lemon wedges on the side.
1/4 cup olive oil
1 tbsp. butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 cups long grain or basmati rice
3 medium ripe tomatoes, chopped
2 1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1 tsp. paprika
2 bay leaves
2 1/2 cups water
3 tbsp. chopped fresh cilantro
3 tbsp. chopped fresh Italian/flat-leaf parsley
1 lemon, seeded and cut into wedges
Fresh chopped cilantro and/or parsley for garnish
1. In a deep skillet or 4-quart saucepan, add the olive oil and butter and heat over high heat. Add the chopped onion and saute until translucent, about 4-5 minutes, stirring frequently.
2. Add the garlic and saute 10-20 seconds until fragrant. Add the rice and cook 1-2 minutes, stirring frequently, until well coated with the oil.
3. Add the chopped tomatoes, paprika, kosher salt, red pepper flakes, and bay leaves. Stir for about 1 minute until the tomatoes have slightly softened.
4. Add the water, cilantro and parsley, stir to combine, and bring to a boil. Cover the pot, reduce heat to a low, and simmer for 20 minutes or until all the liquid has been absorbed by the rice. Remove the cover, fluff the rice with a spatula or fork, then cover again. Remove from heat and set aside until ready to serve.
5. Garnish with chopped fresh cilantro and/or parsley and lemon wedges on the side.
Saute the onion in olive oil & butter until translucent; stir in the garlic and cook briefly until fragrant.
Add the rice and saute, stirring frequently for 1-2 minutes or until
the rice has absorbed the oil.
Add the chopped tomatoes.
Add the paprika, bay leaves, salt and red pepper flakes. Cook for about 1 minute or
until the tomatoes have softened slightly.
Add the water, chopped cilantro and parsley; stir to combine. Bring to a boil.
As soon as the mixture comes to a boil, cover and reduce heat to low. Cook for 20 minutes (do not remove the cover) or until all the liquid has been absorbed and the rice tender.
Remove the cover and fluff the rice with a fork or spoon. Place the cover back on and remove from the heat until ready to serve.
Here the rice is served with Piri Piri Chicken.
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