Prep 5 mins
Cook 30 mins
This is a very versatile Brazilian side dish. If serving with chicken, use chicken broth, if serving with beef, use beef broth. This isn't spicy, just a nice colorful side dish.
- 236.59 ml basmati rice (may use any long grain rice)
- 118.29 ml onion, chopped
- 2 garlic cloves, minced
- 29.58 ml cooking oil
- 473.18 ml broth, beef (depends on what you are serving this with) or 473.18 ml chicken (depends on what you are serving this with)
- 1 large tomatoes, peeled and chopped
- 4.92 ml salt
- 2.46 ml black pepper
- In a 2 quart saucepan cook the uncooked rice, onion, and garlic in hot oil for 5 to 8 minutes or until the rice is golden and the onion is tender, stirring constantly. Remove from heat.
- Carefully stir in broth, tomato, salt, and pepper. Return to heat. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until the rice is tender.
This made a nice side dish. I did not peel the tomato but did de-seed it. Made for Please Review My Recipe 2012
This was a great, easy side dish for enchiladas but I ended up finding it a bit bland. I added some cilantro and cumin to spice it up and it was perfect! Thanks for the post.
Very flavorful! I used Basmati rice and chicken broth (needed the milder flavor since I was serving this with fish). Out of habit, I rinsed the rice until the water ran clear before I fried it. This will be a good switch-up to add to my side dish rotation instead of making Mexican rice all the time. Thanks for posting! Made for the Emerald City Shakers for ZWT7