Prep 10 mins
Cook 30 mins
Found this recipe by Emeril on Food Network, posting for ZWT. To be made as an accompaninment to Portuguese Feijoada.
- 59.14 ml canola oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 709.77 ml long grain white rice, washed and drained
- 946.36 ml boiling water
- 1 bay leaf
- 2 medium tomatoes, chopped
- 2.46 ml salt
- In a 4-quart pot, heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender, about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes.
- Fluff with a fork, discard the bay leaf, and serve.
Easy and simple fix for white rice. This went nicely with Pork Chops With Lemon. Other than making a reduced quantity I followed the recipe as written. Made for Aussie Swap.
this is a really simple rice a little more water zaar tour 8
This was a really good rice dish, but I thought it needed a few herbs for added flavor. But the fresh tomatoes was a wonderfuly touch. It went with our roast chicken. Thank you for sharing your recipe, AZPARZYCH. Made for ZWT8 ~ Spain/Portugal.