Arroz Brasileiro (rice With Tomatoes And Onions) (brazil) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
2 medium: Tomatoes, peeled and seeded
1 large: Onion, thinly sliced
-and coarsely,
3 cup: Raw, long-grain rice
Chopped, (or substitute 2/3
3 cup: Boiling chicken stock,
-cup chopped, drained,
-fresh or canned,
cn Italian plum tomatoes),
3 cup: Boiling water,
1 t: Salt,
Directions:
In a heavy 3- to 4-qt sauce pan, heat the oil over moderate heat for
30 seconds, tipping the pan to coat the bottom evenly. Add the onion
and cook, stirring constantly, for 5 minutes or until it is soft and
transparent but not brown. Pour in the rice and stir for 2 to 3
minutes, until all the grains are coated with oil. Do not let the
rice brown. Add the stock, water, tomatoes and salt, and return to a
boil, still stirring. Cover the pan and reduce the heat to its lowest
point. Simmer for 20 minutes, or until the rice has absorbed all the
liquid. If the rice must wait, drape the pan loosely with a towel
and keep it warm in a preheated 250 degree oven. Serves 8 - 10. From:
FOODS OF THE WORLD: LATIN AMERICAN COOKING, Time-Life, New York. 1968
From the files of Karin Brewer
Submitted By KARIN BREWER On 01-02-95
Source from luhu.jp
30 seconds, tipping the pan to coat the bottom evenly. Add the onion
and cook, stirring constantly, for 5 minutes or until it is soft and
transparent but not brown. Pour in the rice and stir for 2 to 3
minutes, until all the grains are coated with oil. Do not let the
rice brown. Add the stock, water, tomatoes and salt, and return to a
boil, still stirring. Cover the pan and reduce the heat to its lowest
point. Simmer for 20 minutes, or until the rice has absorbed all the
liquid. If the rice must wait, drape the pan loosely with a towel
and keep it warm in a preheated 250 degree oven. Serves 8 - 10. From:
FOODS OF THE WORLD: LATIN AMERICAN COOKING, Time-Life, New York. 1968
From the files of Karin Brewer
Submitted By KARIN BREWER On 01-02-95
Source from luhu.jp