Brazilian Onion and Garlic Rice with Black-Eyed Peas

By • July 15, 2014 0 Comments

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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

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Serves 8

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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