Make your own amazing Portuguese rice. Great tasting Portuguese rice starts by cooking chopped onions until they have caramelized and adding fresh herbs. Portuguese cuisine uses ingredients that are common to the Mediterranean, such as bay leaves, olive oil, onions, garlic, and paprika. Cook your own Portuguese rice with authentic herbs and spices and serve this flavorful dish with your next meal.
Instructions
1. Peel the outer dry papery skin of one large yellow onion. Cut off the top of the onion. Cut the onion in half.
2. Lay the flat sides of the onion halves on your cutting board. Hold onto the onion with your left hand with your finger tips curled in. Cut even spaced thin slices across the onion, stopping the slice just before the root end of the onion so that it stays held together by it.
3. Hold onto the root end of the onion and cut two parallel slices through the width of the onion. Hold onto the end of the onion and cut small dices by rocking the chef's knife up onto its tip and slowly pushing the onion through the area the blade descends upon when you move it down.
4. Place 1/4 cup of olive oil into a medium saucepan. Turn on the stove top burner to medium- high heat, set the saucepan on it and wait 30 seconds for it to heat up before adding the onion. Stir frequently until the onions have turned translucent and begin to caramelize or turn golden brown.
5. Add 2 tsp. minced garlic to the saucepan and cook for two minutes or until the garlic begins to turn golden brown. Add 1 1/2 tsp. salt, 1/4 tsp. crushed red pepper flakes and one bay leaf. Stir and cook one minute.
6. Add 1 1/2 cups of canned chopped tomatoes and their juice to the saucepan. Cook for two minutes. Stir and scrape the bottom of the pan with your spoon to de-glaze it while it cooks.
7. Add 2 1/4 cups of water, 2 tbsp. chopped fresh parsley and 2 tbsp. chopped fresh cilantro. Stir and wait for the water to boil. Add 1 1/2 cups of long-grain white rice to the saucepan and stir it to mix it in with the herbs.
8. Put a cover on the saucepan, turn the heat down to low. Cook the rice 20 minutes or until it has absorbed all of the water and is tender. Remove the saucepan from heat and let the rice sit for five minutes. Fluff it with a fork and then serve it immediately.
Tags: with your, Hold onto, chopped fresh, golden brown, Hold onto onion
