Prep 5 mins
Cook 25 mins
My dad used to call this "Brazillian Rice" when we were growing up - I've taken this recipe from when he was a kid in Brazil, and adapted it for a low-sodium diet.
- 3⁄4 cup white rice, uncooked
- 2 tablespoons olive oil
- 1 tablespoon margarine
- 1 (400 g) can chopped tomatoes
- 1 garlic clove, crushed
- 1 onion, finely chopped
- 1 1⁄2 tablespoons green capsicum, finely chopped
- 1⁄4 teaspoon pepper
- 2 cups boiling water
- Wash rice thoroughly and dry.
- Heat oil and margarine, brown rice lightly.
- Add vegetables and pepper, stir.
- Pour in water, stir.
- Turn stove down to simmer, and stir occasionally until all the liquid is absorbed.
I used brown and black rice, used a little more garlic and cooked about 45 minutes. Loved it. Thanks!
I found this recipe to be a mild version of Spanish rice. Very tasty, yet mild enough so that nobody could ever complain about the heat. Not only that, but it was extremely easy to make as well. I'll be using this recipe again.