Portuguese Rice With Linquica

Prep Time
Cook Time
Ready In

"Spanish chorizo will work okay for this but really I have to tell you that I prefer the linquica, this can be served as a side dish or main meal"

Original recipe yields 7 servings


  • Serving Size: 1 (224.6 g)
  • Calories 173.7
  • Total Fat - 14.8 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 11 mg
  • Sodium - 721.4 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 3.5 g
  • Protein - 3.9 g
  • Calcium - 26.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.1 mg

Step 1

Heat olive oil in a medium saucepan. Add in the linquica slices and lightly brown on both side. Remove to a bowl

Step 2

Add the onion and cook stirring, until softened (this sould take around 3-4 minutes). Add the garlic, red pepper flakes and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook stirring occasionally, until they begin to soften pusing down with a spoon to break them up while cooking (cook the tomatoes stirring for for 3 minutes). Add the broth parsley and browned linquica and bring to a boil. Add the rice, salt and pepper and stir well. Bring to a boil.

Step 3

When the liquid is at a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice for 20 minutes (no stirring) or until the liquid is dissolved and the rice is tender.

Tips & Variations

No special items needed.



I just KNOW this will be delicious. I think a touch of saffron and some jumbo shrimp laid over the top during the last few minutes will be what I will try with this. Thank you!

review by:
(12 May 2015)