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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.
—The Weiser Kitchen
- 1 cup medium-grain white rice
- 10 cloves garlic, peeled and cut in half, any green centers discarded
- 1 medium white onion, peeled and roughly chopped
- 1/4 cup red palm oil, divided
- 1/2 teaspoon salt
- 1 1/2 cups water
- 2 (15-ounce) cans black-eyed peas, drained, well rinsed
- 1/4 cup cilantro leaves
- 1 tablespoon dried marjoram leaves or 2 tablespoons fresh
- 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.
- 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.
- 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.
- 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.