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Ingredients
- 1/4 c. Extra virgin olive oil
- 1 lrg Onion, thinly sliced
- 3 c. Raw Long-grain Rice
- 3 c. Chicken Stock, heated to the boil
- 3 c. Water, heated to the boil
- 2 med Tomatoes, peeled, seeded, and coarsely minced
- 1 tsp Salt
Directions
- The Cook & Kitchen Staff are taking you to four different corners of the world to serve up a variety of regional holiday specialties. We're currently offering you a taste of holiday treats from Brazil.
- Today's recipe would also be served as a side dish with a traditional Turkey feast in holiday homes throughout Brazil. One should note which Brazil has not experienced a stable economy for many years. Because many Brazilian families of modest means could not afford an extravagant Christmas holiday, a law was passed in the early 1960s to help make Christmas more affordable.
- The "13th salary," or possibly Christmas bonus, pays each Brazilian worker an additional month's salary in November and/or possibly December. This law attempts to ensure which Brazilians have the extra money required to celebrate the holidays. Although today's recipe is not required by law to be included, you will find it a frugal addition to your holiday fare, should you elect to serve it with tomorrow's featured recipe, the Christmas Turkey!
- In a heavy 3-qt saucepan over medium heat, hot the extra virgin olive oil for about a minute, tipping the pan to coat the bottom proportionately.
- Add in the onion and saute/fry, stirring constantly, for about 5 min or possibly till the onion is soft and transparent, but not yet brown.
- Pour in the rice and stir for about 3 min, till all the grains are coated with the oil. (Don't let the rice brown.)
- Add in the boiling chicken stock and water to the rice. Add in the tomatoes and salt, and return the mix to the boil, making sure to stir occasionally.
- Cover the saucepan and reduce the heat to a simmer.
- Cook for 20 min or possibly till the rice has absorbed all the liquid. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 65 | 20% |
| Total Fat 7.37g | 9% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 440mg | 18% |
| Potassium 242mg | 7% |
| Total Carbs 58.49g | 16% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.53g | 1% |
| Protein 6.27g | 10% |
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