This is a recipe that I found in Steven Raichlen's "The Barbecue Bible" for Brazil. You can also make this in a vegetarian form by leaving out the bacon and increasing the oil to 2 tablespoons.
For the rice
- 1 1⁄2 cups long-grain white rice
- 2 1⁄2 cups water (or more)
- 1⁄2 teaspoon salt
- 1 tablespoon butter, unsalted
For the flavorings
- 1 tablespoon olive oil
- 3 slices bacon, cut into 1/4-inch slivers
- 1⁄2 medium red onion, diced
- 1 garlic clove, peeled and minced
- 1⁄2 green bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
- 1⁄2 red bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
- 1⁄2 cup corn kernel, cooked
- 1⁄4 cup raisins, dark
- 1⁄4 cup raisins, golden
- 3 tablespoons Italian parsley, chopped
- salt & freshly ground black pepper, to taste
- Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.
- Place the rice in a large, heavy pot. Add enough water to cover the rice by 3/4 inch (about 2 1/2 cups). Stir in the salt and butter and bring the rice to a boil over high heat. Tightly cover the pan, reduce the heat to low, and cook the rice until tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate; if too dry, add 2 to 3 tablespoons water. Remove the pot from the heat and let the rice stand, covered, for 5 minutes. Fluff it with a fork and set aside.
- Meanwhile, prepare the flavorings. Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, garlic, bell peppers, corn, both raisins, and the parsley. Cook until the onion begins to brown, about 5 minutes. Stir the rice into the vegetable mixture and cook until thoroughly heated, about 2 minutes. Correct the seasoning, adding salt and black pepper as needed.
This was a fantastic way to prepare rice. So many delicious flavors, all packed into one recipe. I'll definitely make this again. Thanks for sharing your recipe, diner524. Made for 2014 Culinary Quest (South America).
Delicious! We loved all of the flavors going on in this rice. The saltiness of the bacon, the sweetness of the raisins...it all works so well with this recipe. It is really colorful and certainly livens up an otherwise drab looking plate of food. Thank you for sharing this wonderful recipe. **Made for Culinary Quest-Suitcase Gourmets**
Loved this, so easy, so colorful, a definite keeper! Served with Tyler Forence's-Extra Crispy Fried Chicken. Made for Spring Photo Tag.