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by Terry Hope Romero
A fruity riff on the Brazilian classic way of preparing rice; white rice is gently toasted with onions and garlic prior to adding the liquid, which here includes orange juice. I like to serve with Feijoada (you may want to double this recipe if you're serving an entire recipe of Feijoada for a big feast). Its delicate orange flavor goes go well with most any tropical Latin meal, but the variation for traditional Brazilian white rice that omits the orange is ideal for serving with anything. (FEIJOADA)
Serves 4 as a side, about 3/4 cup per serving
Time: Less than 30 minutes
• 2 tablespoons peanut or other light vegetable oil
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 1¼ cups very hot water or hot vegetable broth
• 1/3 cup freshly squeezed orange juice
• Grated zest of 1 orange
• 1/2 teaspoon salt, or to taste
• 1 tablespoon minced fresh parsley or cilantro, for garnish
1. Heat the oil in a heavy-bottomed 2-quart pot over medium heat. Add the garlic and fry for 30 seconds, stirring, then add the onion. Cook until the onion is soft and translucent, 6 to 8 minutes. Add the rice and fry, stirring occasionally, until the rice turns a light tan color and some individual grains are golden brown, 4 to 5 minutes. Add the water, orange juice and zest, and salt, and stir.
2. Increase the heat and bring to a boil, stir once more, and lower the heat to a low simmer. Cover tightly and cook for 20 minutes, or until the rice is tender and all the liquid has been absorbed.
3. Remove from the heat, fluff the rice with a fork, sprinkle with the parsley or cilantro, and serve hot.
Brazilian-style White Rice: Replace the orange juice with more hot water or vegetable broth and omit the grated orange rind. Cook as directed.
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