Crazy Rice - Brazilian

Submitted by diner524

"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."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

• For the rice

• 354.88 ml long-grain white rice
• 591.47 ml water (or more)
• 2.46 ml salt
• 14.79 ml butter, unsalted

• For the flavorings

• 14.79 ml olive oil
• 3 slice bacon, cut into 1/4-inch slivers
• 1 medium red onion, diced
• 1 garlic clove, peeled and minced
• 1 green bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
• 1 red bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
• 118.29 ml corn kernel, cooked
• 59.14 ml raisins, dark
• 59.14 ml raisins, golden
• 44.37 ml Italian parsley, chopped
• salt & freshly ground black pepper, to taste

directions

1. 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.
2. 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.
3. 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.

Reviews

[NorthwestGal]

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).

 

[Bayhill]

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**

 

[KateL]

Loved this, so easy, so colorful, a definite keeper! Served with Recipe#513433. Made for Spring Photo Tag.

 

[Dienia B.]

wow oh wow this rice rock' s. i wasnt sure of the raisins with bell pepper but it worked. try this dish its pretty and tastes great . i only have plain raisins but im guessing 2 colors would be nice ,made for 1. wish had made more . made rice in rice cooker cause i made i am pats rice pudding and killed 2 birds with one stone

 

[Susie D]

Not only was this colorful, but it was delicious too! I made to serve with Recipe #417781<br/>and drizzled some of the orange sauce over the rice. It only added to the flavor and made a nice pairing. I will be making this again. Thank you for sharing the recipe! Made for Spring 2012 pick a Chef Event.