Portuguese Vegetable Rice

Cuisine

Portuguese

Servings

4

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

medium

Ingredients

• 2 Tablespoon extra-virgin olive oil - 2 (tbsp)
• 150 Gram yellow onion - 150 (g), Diced during preparation.
• 2 Count carrots - 2 (medium), Diced during preparation.
• 3 Count garlic cloves - 3 (count), Minced during preparation.
• 1 Teaspoon sweet paprika - 1 (tsp)
• 1 Can canned crushed tomatoes - 1 (400 g can)
• 300 Gram dry long-grain white rice - 300 (g), Rinsed before cooking.
• 600 Milliliter vegetable stock - 600 (ml)
• 150 Gram frozen peas - 150 (g)
• 0.75 Teaspoon fine salt - 3/4 (tsp)
• 0.5 Teaspoon ground black pepper - 1/2 (tsp)

Instructions

1. Prep rice and vegetables

   1. Rinse the rice in a fine-mesh strainer until *the water runs mostly clear*, then *dice the yellow onion and carrots* and *mince the garlic*.

2. Sauté aromatics

   2. Heat the olive oil in a large saucepan over medium heat. Add the yellow onion, carrots, and salt; cook, stirring often, until *the onion is translucent* and *the carrots begin to soften*, 5 to 6 minutes.

3. Build tomato base

   3. Add the garlic and sweet paprika; stir for *30 seconds* until *fragrant*. Stir in the canned crushed tomatoes and cook until *slightly thickened*, 3 to 4 minutes.

4. Add rice and stock

   4. Stir in the rice until *evenly coated* with the tomato mixture, then add the vegetable stock and black pepper. Bring to *a steady boil* over medium-high heat.

5. Simmer covered

   5. Reduce the heat to low, cover the saucepan, and *simmer gently* for *12 minutes* without lifting the lid.

6. Add peas and finish cooking

   6. Stir in the frozen peas, cover again, and *cook until the rice is tender* and the mixture is *moist and slightly saucy*, 5 to 7 minutes.

7. Rest and serve

   7. Remove the saucepan from the heat, keep covered for *5 minutes*, then *fluff and fold gently* before serving.