Tuesday, 3 December 2019
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| Brazilian Arroz de Festa (Confetti Rice) |
"This is a conventional dish in my family at Christmas and other special occasions. It's not anything greater than simply dressing up our quite simple however tasty Brazilian white rice and giving it a savory and sweet spin. Enjoy!"
Ingredients :
- 2 half of tablespoons vegetable oil
- 1/four cup minced onion
- three huge cloves garlic, minced
- 2 cups basmati rice, rinsed and tired
- 1 teaspoon salt
- 4 cups hot water
- 2 carrots, peeled and chopped
- 1 green bell pepper, chopped
- 1 pink bell pepper, chopped
- 1 (15.25 ounce) can complete kernel corn, drained
- 2 tablespoons butter, divided (optionally available)
- half of cup raisins
- half of cup dried cranberries
- 1/4 cup golden raisins
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 40M |
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- Heat oil in a saucepan over medium heat. Cook and stir onion for 1 minute. Add garlic; cook till golden brown, about 1 minute. Add rice and salt; cook dinner rice till it starts to brown, 3 to five mins. Pour in hot water. Reduce heat to low, cover, and simmer until water has been absorbed, 20 to 25 mins.
- Place carrots in a saucepan with enough water to cover. Cook over medium-high warmth for five minutes. Add inexperienced bell pepper and red bell pepper. Cook until simply soft, about five minutes. Drain.
- Combine corn and 1 tablespoon butter in a microwave-secure bowl. Cook in the microwave until heated via, approximately 2 minutes.
- Soak raisins, cranberries, and golden raisins in a bowl of hot water until hyped up, approximately 10 minutes. Drain.
- Remove rice from warmness and let stand for five mins. Transfer to a big pot. Add carrot-bell pepper combination, corn, and raisin mixture. Toss to distribute. Stir in last 1 tablespoon butter.
Notes :
- Use every other lengthy-grain rice in area of the basmati if desired.
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