Portuguese Bean Rice
Ingredients
- 300 gWhite rice (dry)
- 400 gRed bean (cooked and drained)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (peeled and crushed)
- 50 gChorizo (finely diced)
- 3 tbspExtra virgin olive oil
- 1 pcBay leaf
- 900 mlMineral water
- 0.5 pcParsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Finely mince the onion and chop the garlic cloves. Cut the chorizo into small 5mm cubes and crush the tomatoes after peeling them.
- 2
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
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
Pour in the white rice. Stir for a minute until each grain is well coated with fat and becomes translucent around the edges.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. When reheating, add a splash of water to loosen the rice that will have set.
