This recipe does not have a known origin, but the most commonly accepted hypothesis is that it is the result of a combination of rice (of Oriental origin) taken by the Portuguese to Brazil, with beans that were already consumed in Brazil by the Amerindians.
Another hypothesis is that this dish comes from the addition of rice to Feijoada (a rich Bean Stew), which has African and Portuguese origins.
What is known is that over the centuries, beans have always been an important part of Portuguese kitchens.
Rice and beans is a combination widely consumed in many countries around the world. This combination is popular due to its versatility, ease of preparation, and low cost. Additionally, rice and beans together provide a complete source of protein, making them an important dietary choice for many people.
Ingredients:
| Ingredients |
Units |
Grams |
Ounces |
Pounds |
Teaspoons |
Tablespoon |
Cups |
| Rice |
|
200 |
7.05 |
0.44 |
35.1 |
14 |
0.8 |
| Red beans |
|
400 |
14.11 |
0.88 |
70.3 |
28 |
1.7 |
| Tomato paste |
|
30 |
1.06 |
0.07 |
5.3 |
2 |
0.1 |
| Tomato |
1 diced |
50 |
1.76 |
0.11 |
8.8 |
4 |
0.2 |
| Water |
|
800 |
28.22 |
1.76 |
140.6 |
56 |
3.3 |
| Olive Oil |
|
60 |
2.12 |
0.13 |
10.5 |
4 |
0.3 |
| Parsley |
chopped |
15 |
0.53 |
0.03 |
2.6 |
3 |
0.1 |
| Red pepper |
1/2 diced |
|
|
|
|
|
|
| Onion |
1 sliced |
|
|
|
|
|
|
| Garlic |
2 cloves finely sliced |
|
|
|
|
|
|
| Stock cube |
1 |
|
|
|
|
|
|
| Bay leaf |
2 |
|
|
|
|
|
|
| Sat & Pepper |
To taste |
|
|
|
|
|
|
Preparation:
Dissolve the stock cube in 800ml =28.22oz of water.
Sauté the sliced onion, the 2 finely sliced garlic cloves, the diced red pepper, and the bay leaves in a small pan with 4 tablespoons of olive oil.
When the onion is translucent, add the diced tomato and sauté for 2 minutes.
Add the rice and cook for 2 minutes. Season with salt and pepper to taste and add in the tomato paste. Stir to mix everything very well.
Add the red beans and ¾ or 600ml (of the 800ml) of water with the dissolved stock cube.
Stir to mix everything very well.and reduce the stove to low heat. Let it cook with the lid on for 12 minutes (stir every 5 minutes to make sure the rice is evenly cooked and not sticking to the pot).
After the 12 minutes, uncover the pot, check if the rice is cooked to your liking, and wait for 5 minutes for it to cool down.
The last step is to add the remaining 200ml of water to the pot, along with the freshly chopped parsley. Give everything a vigorous stir and let it rest for another 5 minutes before serving.
And enjoy this creamy rice with beans and peppers!
