One-Pot Wonders

Mom’s Portuguese Rice

May 10, 2021
2 Ratings
Photo by Julia Gartland. Prop Stylist: Ali Slagle. Food Stylist: Pearl Jones.
Author Notes

I grew up in a household that was both Italian American and Portuguese American. My mom’s side of the family is Portuguese, and I was lucky enough to eat her delicious Portuguese food throughout my entire childhood. She was not alone; all of my many tias (aunts) were very active in the kitchen, and when the whole family got together, the feasting was unparalleled. (Please don’t tell anyone on the Italian side of my family that I said that, okay?)

One of my favorite dishes that Mom made was her Portuguese rice. Variations on this dish exist throughout Portuguese cuisine, and like most things, everyone adds their own special touch. The star ingredient here is linguiça, which is a smoked pork sausage flavored with paprika and garlic. It’s a perfect one-pot situation and very much a “mom” recipe, which is probably why we ate it so often.

I recently got together with my mom, and we embarked on the journey of re-creating her Portuguese rice recipe, which, of course, was never written down, like so many of the best recipes. We called a few tias and got their takes on it, and then set a course recipe-testing together. We didn’t stop until we were transported back in time to our kitchen table, enjoying a meal together as a family, my face covered in rice and hers covered in a smile.
Dan Pelosi

Watch This Recipe
Mom’s Portuguese Rice
  • Prep time 10 minutes
  • Cook time 1 hour 10 minutes
  • Serves 4 to 6
  • 1/4 cup olive oil
  • 3/4 pound linguiça, cut into 1/8-inch coins on a diagonal
  • 1 red bell pepper, finely chopped
  • 1 large white onion, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon (heaped) smoked paprika
  • 1 (6-ounce) can tomato paste
  • 3 cups chicken stock
  • 1 cup long-grain white rice
  • 2 dried bay leaves
  • 1 handful chopped fresh parsley
In This Recipe
  1. Heat the oven to 350°F.
  2. Add the olive oil to a medium-sized oven-safe pot or Dutch oven. Over low heat, let the oil heat up for about 5 minutes. Add the linguiça coins to the pot and spread them out evenly. Cook until the sausage is brown and crispy on both sides, flipping halfway through, about 5 to 7 minutes. Remove the cooked linguiça from the pot and set aside on a plate.
  3. Your pot will have a gorgeous orange oil left in it. To this, add the bell pepper, onion, salt, black pepper, and red pepper flakes (if using). Cook over medium heat, stirring until the vegetables browned, about 5 to 7 minutes.
  4. Add the smoked paprika and stir until fragrant, about 1 to 2 minutes.
  5. Add the tomato paste and stir until everything is combined and the paste starts to caramelize, about 2 to 3 minutes.
  6. Add 2 1/2 cups of chicken stock to deglaze the pan, stirring until all the crispy bits come off the bottom into the mix.
  7. Add the rice, bay leaves, and reserved linguiça (scraping any oil off the plate into the pan!) and stir until everything comes to a boil.
  8. Cover your pot and place it in the oven for 35 to 40 minutes, until the rice is cooked through. If you find your rice needs more liquid toward the end of the cooking time, add the extra ½ cup of chicken stock to the pot, stir, and place back into the oven.
  9. When the rice is fully cooked, remove the pot from the oven and keep it covered, off the heat, for 5 to 10 minutes. This will make the rice extra creamy.
  10. Served topped with the chopped parsley and enjoy!
  11. Bonus: If you wanted to bulk up this dish with crispy chicken thighs, they really make a great addition. Just start off with some chicken thighs skin side down in your pot and cook them over medium heat until the skin releases from the pot, maybe 8 to 10 minutes. Flip over and cook about 5 minutes on the other side. Set the thighs aside, then start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place the pot in oven, and they will finish cooking with the rice.

See what other Food52ers are saying.

  • Kate Phillips
    Kate Phillips
  • Jessica Suszek
    Jessica Suszek
  • Smaug
  • Picholine

16 Reviews

Kate P. June 15, 2021
Just made this - it’s excellent! I added an extra tablespoon of hot paprika and fresh shelled peas. I also didn’t have a bay leaf. Really really delicious
NancyFromKona June 6, 2021
Next time you guys are in Hawaii take some Portuguese sausage home! Seriously we have multiple brands in our local grocery store because those of Portuguese descent are an important part of our ethnic mix. Our packages are all 1# and not wanting any leftovers I put all that in which made a very rich dish perhaps better used as a stuffing for peppers.
Carole M. May 12, 2021
My Portuguese mom made this all the time, amazing. She would also put chicken thighs in with it. We use Chourico, another Portuguese sausage that is similar to lingucia but a bit spicier. I am going to try this, can't wait. So happy to see this on Food 52!!!!!! Also so happy to now follow GrossyPelosi! YAY!
Jessica S. May 10, 2021
This was so good, like a big comforting hug in a bowl! Thank you for sharing this recipe!
Nancy M. May 10, 2021
This is so good. I couldn't find the sausage that the recipe specified so I used andouille. Next time I might add some chicken and maybe some olives like Massman mentions. Delicious.
Smaug May 10, 2021
Andouille would make a good dish, but vastly different; linguica is a pretty unique sausage- well, group of sausages, really- like chorizo, there are some very different styles (I prefer the drier varieties). If you can find some decent stuff, definitely worth retrying the recipe.
Smaug May 9, 2021
You're fortunate- my Portuguese/ American mother and her very Portuguese mother mostly stayed away from Portuguese cooking- like many immigrants, they were intent on being American. Linguica, however, was used a lot. Unfortunately, decent linguica has become hard to find. In my area, the only generally available brand is Silva, which I don't consider edible. I don't get around a lot anymore, but there are still small scale makers who sell at small markets in areas with a large Portuguese population and Spanish Table stores will have some good stuff.
Picholine May 10, 2021
I’m saving this recipe and I’m wondering why you have so much knowledge about all things food. You haven’t submitted any recipes! Sadly!
Smaug May 10, 2021
I'm old and I like to eat. I seldom work from recipes, and I cook to my own tastes, which often vary quite a bit from what's considered "proper"; I have put a few recipes in comments and so forth, but I doubt anyone's tried any of them.
Smaug May 10, 2021
Also, I very seldom do anything the same way twice; so suggestions of things to try are more my forte than fixed recipes.
Picholine May 10, 2021
Much appreciated
Massman June 7, 2021
Actually, you can order it online from Mello’s in Fall River, MA. My cousin in CA has had success with them.
Smaug June 7, 2021
You don't have to go quite that far- makers like Fernandes (Tracy, CA) and Duarte's in Pescadero, CA make good linguica- I think both mail order. You can get it through Spanish Table stores, who will also mail order, and there are other small makers locally. I don't know what's with Amaral's- they used to sell decent California made linguica in supermarkets, but suddenly disappeared, I heard because their plant didn't pass health inspections, though I'm not sure of it. Apparently they're still alive and well in Massachusetts, and will also mail order. Shipping on perishable food items is pretty high, though, makes it pretty impractical.
dinaofdoom May 8, 2021
Oh, yum. I want an app of tinned seafood, and then this dish with a bunch of sautéed kale on the side.
Massman May 7, 2021
I’m Portuguese and know this recipe well. My mom used it to stuff bell peppers, parboiled so they don’t take forever to bake. She added some halved green olives to the mix. It’s also used as stuffing for chicken and Turkey, on thanksgiving, without the olives.
Massman June 7, 2021
Also, usually the choriço or linguiça is ground for the stuffed peppers. Here in MA you can buy it in the stores preground but I’ve also roughly ground it in the food processor and it was fine.