Ingredients for Arroz Brasileiro Rice With Tomatoes And Onions
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 1/2 cups long grain rice
- 1 1/2 cups chicken stock
- 1 cup water
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
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How to Make Arroz Brasileiro Rice With Tomatoes And Onions
- In a heavy 3-quart saucepan over medium heat, warm the olive oil for about 1 minute.
- Add the chopped onion and sauté, stirring frequently, for about 5 minutes, or until the onion is soft and translucent but not browned.
- Add the rice and stir constantly for about 3 minutes, until all the grains are coated with oil.
- Pour in the boiling chicken stock and water. Stir to combine.
- Add the undrained diced tomatoes, curry powder, black pepper, and salt. Bring the mixture to a boil, stirring occasionally.
- Once boiling, reduce heat to low, cover the saucepan, and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Serve warm as a delicious and versatile side dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
9g
Fat
5g
Carbs
16g
