Rice with onion and tomatoe
Outside Brazil, many recipe books call this rice 'Arroz Brasileiro' or 'Brazilian rice'. Within Brazil, every rice is Brazilian rice and the term 'Arroz Brasileiro' is not used. On the other hand, there is no alternative name for this kind of rice, so we just call it 'rice with onion and tomatoe'.
Ingredients:
- 1 cup of long grain rice per person.
- ½ onion per person
- ½ tomatoe per person.
- garlic (optional)
- oil for frying
- salt
- water
Preparation:
Inspect your rice for stones or odd kernels. Bring water to a boil, preferably in a cordless jug kettle. Peel and slice the onion and the tomatoe.
Heat some oil. If you use garlic, sauté this first. Add the rice and the onion. Keep stirring until the onion becomes transparent. Add enough hot water to cover your rice with a layer of water. Add salt to taste and add the tomatoe. Bring to a boil, lower heat and cover. Check regularely if your rice is ready. Add some hot water if more water is needed so that the rice does not dry out.
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