Author Notes
This flavorful rice gets its amber color from red palm oil, also known as dende oil, which is a staple of the Brazilian kitchen, but the flavor punch comes from the Brazilian version of a garlicky sofrito. Enjoy it with someone you love.
—tw
Ingredients
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1 cup
medium-grain white rice
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10
cloves garlic, peeled and cut in half, any green centers discarded
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1
medium white onion, peeled and roughly chopped
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1/4 cup
red palm oil, divided
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1/2 teaspoon
salt
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1 1/2 cups
water
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2
(15-ounce) cans black-eyed peas, drained, well rinsed
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1/4 cup
cilantro leaves
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1 tablespoon
dried marjoram leaves or 2 tablespoons fresh
Directions
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Line a rimmed baking sheet with paper towels. Place the rice in a fine-mesh strainer and rinse well under running water until the water runs clear. Spread the wet rice on the prepared baking sheet and allow to dry before cooking.
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Combine the garlic cloves, onions, 2 tablespoons of the oil, and ½ teaspoon of the salt in a food processor and pulse for 1 to 2 minutes, until the mixture turns into smooth paste. Remove from food processor and set aside.
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Set a medium-large saucepan over high heat. Add the remaining oil and heat until it is melted and hot. Add the onion and garlic mixture and cook for 4 to 5 minutes, until it begins to exude liquid and become translucent. Add the rice and the remaining salt and cook, stirring, for 5 to 6 minutes, until the rice is pale brown. Add the water. Lower the heat to a simmer, stir well, cover, and cook for 15 to 20 minutes. The rice should be soft, but still a bit firm to the bite, and not mushy.
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Stir in the black-eyed peas, cover, and cook for 1 or 2 minutes, or until heated through. Add the cilantro and marjoram, stir well, and serve immediately.
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