Portuguese Bean Rice

A creamy and bound rice dish, typical of family gatherings. The rice grains simmer in a short tomato and bay leaf broth, paired with tender beans and diced chorizo that releases its fragrant red oil.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 673
• Protein: 25 g
• Carbs: 100 g
• Fat: 18 g

Ingredients

• 300 g White rice ( dry )
• 400 g Red bean ( cooked and drained )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( peeled and crushed )
• 50 g Chorizo ( finely diced )
• 3 tbsp Extra virgin olive oil
• 1 piece Bay leaf
• 900 ml Mineral water
• 0.5 piece Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Garnish preparation

   Finely mince the onion and chop the garlic cloves. Cut the chorizo into small 5mm cubes and crush the tomatoes after peeling them.

2. Start the refogado

   In a sauté pan, heat the olive oil. Sweat the onion and garlic without browning. Add the chorizo so it starts releasing its fat and colors the oil orange-red.

3. Melt the tomatoes

   Add the crushed tomatoes and the bay leaf. Let it reduce over medium heat until the tomatoes melt and form a thick paste that coats the bottom of the pan.

4. Coat the rice

   Pour in the white rice. Stir for a minute until each grain is well coated with fat and becomes translucent around the edges.

5. Liquids and cooking

   Add the red beans and pour in the mineral water. Season with salt and pepper. Bring to a boil, then cover and simmer over low heat. The rice should absorb the liquid while remaining very wet.

6. Finishing touches

   Check the rice: it should be tender. Remove from heat while there is still a layer of bound sauce. Sprinkle with chopped parsley and serve immediately before the rice absorbs all the broth.

Chef's tips

• The rice should be 'malandrinho', meaning plenty of broth should remain on the plate. Do not let it dry out like a pilaf.
• If the rice absorbs too much water during cooking, feel free to add a bit of hot water to maintain the creaminess.

Storage

Keeps for 2 days in the fridge. When reheating, add a splash of water to loosen the rice that will have set.