4 cups long grain rice
8 cups water
1 medium onion, chopped (or two garlic cloves, finely chopped)
3 tablespoons olive oil
salt to taste
Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and sauté until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12.
This recipe can be made with chopped onions and garlic combined, or with garlic alone. For feijoada, I always go with the onion.
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