Daniel's Mother's Portuguese Rice
May 07, 2021
- Serving Size: 1 (232.9 g)
- Calories 334.7
- Total Fat - 20.5 g
- Saturated Fat - 5.5 g
- Cholesterol - 27.4 mg
- Sodium - 877.2 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 2 g
- Sugars - 3.7 g
- Protein - 9.9 g
- Calcium - 31.9 mg
- Iron - 2.3 mg
- Vitamin C - 30.4 mg
- Thiamin - 0.3 mg
Heat the oven to 350°F.
Add the olive oil to Dutch oven.
Over low heat, let the oil heat up for about 5 minutes.
Add the linguiça coins to the pot and spread them out evenly.
Cook until the sausage is brown and crispy on both sides, flipping halfway through, about 5 to 7 minutes.
Remove the cooked linguiça from the pot and set aside on a plate.
Your pot will have a gorgeous orange oil left in it.
To this, add the bell pepper, onion, salt, black pepper, and red pepper flakes . Cook over medium heat, stirring until the vegetables browned, about 5 to 7 minutes.
Add the smoked paprika and stir until fragrant, about 1 to 2 minutes.
Add the tomato paste and stir until everything is combined and the paste starts to caramelize, about 2 to 3 minutes.
Add 2 1/2 cups of chicken stock to deglaze the pan, stirring until all the crispy bits come off the bottom into the mix.
Add the rice, bay leaves, and reserved linguiça
Scraping any oil off the plate into the pan and stir until everything comes to a boil.
Cover your pot and place it in the oven for 35 to 40 minutes
Until the rice is cooked through.
If your rice needs more liquid toward the end of the cooking time, add the extra ½ cup of chicken stock to the pot, stir, and place back into the oven.
When the rice is fully cooked
Remove the pot from the oven and keep it covered, off the heat, for 5 to 10 minutes.
Remove bay leaves
Top with the chopped parsley
Tips & Variations
No special items needed.