Category: rice

Main Dish / Recipes / rice / shrimp

Shrimp and Cauliflower Fried Rice

You’ll love this easy, low carb, low calorie version of the classic Portuguese Shrimp and Rice dish that’s one my favorite recipes on this blog. This recipe only takes about 20 minutes to fully prepare and cook. Enjoy!

Ingredients:

1 12-16 oz. package frozen cauliflower rice ( I used Trader Joe’s)

1 small onion (minced)

1/2 to 1 pound raw medium shrimp de-veined and shelled

2 cloves garlic (minced)

2 tablespoons olive oil

1 cube chicken bouillon

1/2 teaspoon salt

1/4 teaspoon paprika

parsley (minced for garnish)

Preparation:

Saute onion and garlic in olive oil until translucent in a non stick skillet. Add bouillon and and let dissolve. Season shrimp with salt and paprika. Add cauliflower to onion and garlic, stir to dissolve frozen pieces, and cook for about 5 minutes while stirring often.

Add shrimp to cauliflower, mix well and let cook for about 5 minutes or until shrimp turns pink and fully cooked.

Garnish with parsley.

Perfect pairing with Portuguese Vinho Verde wine.

chicken / Recipes / rice

Portuguese Dirty Rice – Arroz de Figado

Arroz de Mohelas Dirty Rice

Arroz de Figado – Portuguese Style Dirty Rice

This old classic recipe is on the comeback at upscale restaurants but I’ve been enjoying this dish since my mother taught me the recipe when I was a young girl. Who knew that a peasants dish would end up on the menu these trendy upscale high priced restaurants! It’s simple to prepare, full of flavor and very impressive to serve as a side dish. The “dirty” name comes from the dark sauce from the chicken livers which when cooked, create a brownish appearance to the rice resembling dirt. Enjoy!

Ingredients:

1 pound chicken livers (washed and chopped into 1 inch pieces)

2 cups rice

1/2 small onion (minced)

2 cloves garlic (minced)

4 tablespoons olive oil

4 cups water

1 chicken boullion cube

2 tablespoons white wine

1/2 teaspoon paprika

2 teaspoons salt

Parsley for garnish

Preparation:

Saute half of the onion in 2 tablespoons olive oil and cook until translucent. Bring water to boil and set aside. Add the rice to onion stir to coat the oil and cook for about 30 seconds. Add paprika, stir, and add the water and 1 teaspoon salt. Let come to a boil, cover and let cook for 15 minutes. Set aside until you prepare the liver.

Meanwhile add 2 tablespoons olive to a skillet. Add the remaining onion and the garlic and cook for about 1 minute on low heat until cooked. Add the chicken livers and let brown on all sides. Add the wine and chicken bouillon cube. Stir and cook for a few minutes until liver is fully cooked. Add liver to cooked rice. Mix well, simmer and let simmer for a few minutes to incorporate flavors. Serve with parsley as a garnish if desired.

chicken / Chouico / Photo Gallery / Recipes / rice / sausages

Chicken and Chouriço Sausage Paella

chicken paella

This easy recipe takes only 45 minutes to prepare. you probably have the ingredients in your pantry right now, so go ahead and try it. I used a combination of Portuguese Chouriço Sausage and Italian sausage in this photo, but you can use any or both sausages if you prefer.

Choppedchouricatiamariasblog

Ingredients:

8 boneless and skinless chicken thighs

1/2 to 1 pound Chouriço (slicked) or cooked Italian sausage (sliced) or mix both

2 cups uncooked long grain rice

4 cups chicken broth – or 4 cups water and 2 Knor chicken bouillon cubes

1 small onion (finely chopped)

2 cloves garlic (finely chopped)

1/2 red bell pepper (chopped)

8 oz frozen petite peas

3 tablespoons olive oil

1/4 cup white wine

1 bay leaf

1 tablespoon salt

1 teaspoon paprika

1/2 teaspoon black pepper

Parsley for garnish

Preparation:

Season the chicken with salt, pepper and paprika and let marinade for 1 hour or longer. *You can don’t have to marinade it if you don’t have the time.

In a large skillet, saute the onion, bell pepper and garlic in the olive oil for a few minutes. Add the bay leaf, and seasoned chicken and brown on both sides. Add the sausages and stir together with the chicken. Cook for a few minutes.

Add 1 cup of broth, sausages and the wine, cover and let cook for about 15 minutes stirring once in a while. Add the remaining broth, let come to a boil and add the rice. Let come to a boil and cover. Lower heat to medium and let cook for about 15 minutes stirring once in a while. Add the peas, stir and let cook for 5 minutes. Remove from heat, stir, taste for seasonings. Let sit until ready to serve. *If you like a more well done rice, let cook longer.

 

 

 

fish / Main Dish / Photo Gallery / Recipes / rice

Pescada Frita – Portuguese Fried Fish

DSC06764Pescada Frita is fried “whiting or hake”

I make this fish on Friday’s during lent. It’s a tradition that I carry on from my mother. Every time I make this recipe, it brings me back sweet memories of her cooking it during lent, and inviting my brother’s and sisters over to eat lunch with her. This popular recipe is relatively easy to prepare. You’ll enjoy the fresh sea flavor of the fish because it’s lightly fried and only seasoned with sea salt and a squeeze of lemon. I serve it with my Portuguese tomato rice.

Ingredients:

2 pounds whole fresh, cleaned whiting (sliced into 1/2 inch pieces)

*you can also use frozen fish filet portions but defrost completely*

sea salt

1/2 cup flour

2 eggs (beaten)

1/4 cup vegetable oil

1/8 cup olive oil

1 lemon cut in half

parsley for garnish

Preparation:

Season the fish with salt and let sit for about 5-10 minutes then drizzle with a squeeze of lemon juice.  *If you use frozen fish, let defrost completely and pat dry with paper towels to absurb any moisture. Dredge fish portions in flour, then beaten eggs and finally into flour again. Shake off any excess flour. Put aside until ready to fry.

Combine both oils in a large skillet and heat to medium. Be sure the oil is hot enough, or you may find the fish will absorb the grease. Gently place each piece of fish into oil and cook on both sides for about 5 minutes on each side until golden brown.

If you find the fish is browning to quickly, lower heat. Test one piece for doneness by flaking a small portion with a fork. The fish should be flaky white.

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DSC06759
Serve with Portuguese Tomato Rice recipe

tomatorice
Here’s a great appetizer to serve with this dish. Sardine Pate, Sao Jorge cheese and fresh home-style bread.

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chicken / Main Dish / Photo Gallery / Recipes / rice

Lisbon Lemon Chicken – Galinha com Limão a Lisboa

DSC06670 One bite of this chicken and you’ll taste the tangy lemony mouthwatering flavor. It’s simple to prepare and decadent enough to serve for your guests.

It’s different than the standard lemon chicken recipes because I add smoky paprika and a kick of garlic flavor. Using Portuguese Vinho Verde also gives a kick!

Ingredients:

6 boneless chicken breasts

2 – 4 tablespoons of olive oil

1 – 2 tablespoon of butter or margarine

1/4 cup of flour

juice from 1 fresh lemon

lemon zest from 1 lemon

1 tbsp Taste Portugal Seasoning or

(2 teaspoons salt, 1 teaspoon black pepper  2 teaspoons paprika, 2 teaspoons garlic powder)

1/2 cup of Portuguese Vinho Verde wine

1/2 cup of chicken broth

1 teaspoon dried oregano

Parsley for garnish

Preparation:

Cut the chicken breasts in half or into thirds if very thick. Place between 2 pieces of saran wrap and pound to about 1/4 inch thick. This will tenderize the chicken and make it very moist after cooking. Season spices and let marinate for a few minutes. Coat lightly with the flour in a bowl and set aside while you heat the cooking pan.

Heat 1/2 of olive oil and butter on high heat in a large saute pan. Reduce heat to medium and cook the chicken in batches for about 3 minutes or longer on each side until they turn golden brown, remove them from the pan and set aside. You may need to add more butter and oil if you find it evaporates.

De-glaze the frying pan with wine, lemon juice and chicken broth and let cook for about 1 minute until the alcohol evaporates.

Return the chicken to the pan and let it cook in the lemon sauce for another 3 – 4 minutes on medium heat to incorporate the lemon and wine flavor.

Turn heat to low, add oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks. If you find the sauce too thick add a little more chicken broth.

Top with lemon slices and parsley for garnish. Serve with Portuguese rice with peas.

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chicken / Photo Gallery / Recipes / rice

Portuguese Chicken with Rice – Arroz de Galinha

 

This one pot dish for any day of the week has always been a family favorite. It’s often requested and called;  Portuguese Chicken and Rice. I’ve added mushrooms for a variation, but this is optional to your taste. Enjoy!

Ingredients:

8 to 10 pieces of chicken (I used skinless thighs)

2 cups long grain

1 medium onion (finely chopped)

1 large carrot (chopped) optional

1 large ripe tomato (chopped)

2 tablespoons olive oil

2 teaspoons of salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

6 or more cups of boiling water

1 Knorr chicken bouillon cube or 1 cup chicken broth

1 large carrot (chopped) (optional)

1 cup frozen peas (optional)

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion bay leaf and tomato, and saute for about 5 minutes.

Add the water, bouillon, cover and let simmer for about 15 minutes.  Add the rice, stir let come to a boil and cover. Let cook for about 15 minutes longer.

Taste the rice for doneness. I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When the rice is cooked, turn off heat and spread the mushrooms over it and cover. The steam will cook the mushrooms so need to keep cooking.

When ready to serve top with chopped parsley or scallions.

 

    Holiday Recipes / Photo Gallery / rice

    Maria’s Seafood Rice – Arroz com Marisco a Maria

    I make this Seafood Rice dish for every family celebration since we are all seafood lovers! The recipe is very versatile so you can change up the seafood ingredients to what ever you prefer. Sometimes I also add lobster when it’s in season.

    I like to cook the rice separate from the seafood because the rice comes out fluffier. Some people cook the rice in with the seafood but that may leave the seafood dry too. You can also use only regular long rice if you prefer,  but increase it to 3 and 1/2 cups.

    Serves 10-12

    Ingredients:

    Rice:

    2 cups long grain rice

    1 (8 oz) package of Goya Yellow Rice mix

    1 medium onion (finely chopped)

    2 tablespoons of olive oil

    1 teaspoon of paprika

    1 chicken bouillon cube

    6 cups of boiling water

    1 teaspoon salt

    Seafood ingredients:

    2 pounds of uncooked peeled shrimp

    1 pound of little neck clams  (washed)

    1 pound of mussels in or out of shell

    1 pound of squid (chopped into rings and pieces)

    1 pound of scallops

    1 small onion (finely chopped)

    2 cloves garlic (finely minced)

    2 tablespoons of olive oil

    2 tablespoons butter

    1 teaspoon paprika

    1 teaspoon salt

    1 cup of vinho verde or dry white wine

    1 cup chicken stock

    Dash of Piri Piri or hot sauce

    2 cups frozen baby peas

    2 tablespoons of chopped parsley or cilantro for garnish

    Lemon wedges for garnish

    Preparation:

    Step 1:

    Make the rice first by sauteing the onion in a heavy medium pan with the olive oil for a few minutes until translucent but not browned. Add the long grain rice to the onion and stir to coat with the olive oil. Let brown for 1 minute stirring often.

    Add the boiling water, salt, paprika and bouillon cube. Let come to a boil and add the Yellow rice. Stir, cover and reduce heat to medium. Let cook for about 15 – 20 minutes stirring once in a while. Add more boiling water if you find the rice is getting to dry. Taste and add more salt if desired.

    Step 2:

    In a medium skillet, saute the onion and garlic in the olive oil until translucent. Add the clams, squid, and mussels and cook for one minute. Add the wine, butter, paprika, piri piri, salt, stock and shrimp.

    Cook for about 5 minutes on high until the seafood is cooked and clams open. Taste and add more seasoning if desired. Add the peas and cook for 1 minute. Set seafood aside until rice is fully cooked.

    Step 3:

    Place the rice into a wide paella pan or oven proof serving tray. Pour the seafood over the rice spreading the seafood evenly. Place in the oven at 350  degrees f for a few minutes for the flavors to incorporate. Keep in the warm oven until ready to serve but not too long or the rice will become dry.

    Step 4:

    Garnish with lemon wedges and cilantro or parsley. Serve and enjoy!

    Photo Gallery / Recipes / rice / Side Dish

    Arroz de Tomate – Portuguese Tomato Flavored Rice

    Arroz de Tomate – Tomato Flavored Rice

    This rice pairs well with fish and poultry, but you can serve it as a side dish for any meal. My father was named Dinis after Rei D. Dinis (1279 – 1325) he also loved rice as did the once reining king!

    He first showed me how to make rice it when I was a young girl. To obtain a fluffy rice you should gently coat it with the olive oil or butter and let it stir fry gently for about a minute or two. This process allows the grains to stay intact and not get mushy while cooking.

    To read more about the popularity of rice in Portugal visit this link from Catavino.com.

    Excerpt from Catavino.com:

    Portugal’s rice production along the Tejo River estuary has been documented since the 18th century, rice was cultivated in the southern regions of Portugal well beforehand – inherited from the Moors. It was during the reign of King D. Dinis (1279-1325) that rice was first referenced, curiously as a luxury product found only on the dining tables of the wealthy. Centuries later, the production of rice was outlawed, due to a high risk of malaria from the poor growing conditions. By the 19th century, rice became highly prized and produced, extending beyond the river basin to the North. Consequently, the Portuguese government changed their tune from rice as a “tolerable grain” to an agricultural powerhouse, thereby creating better conditions to ensure its success. By the beginning of the 20th century, a solid base for rice production had been established provoking the dissemination of rice fields across the country. credits: http://catavino.net/portuguese-rice-arroz-carolino/

    Ingredients:

    2 cups uncooked rice (preferably long grain Carolina Rice or Uncle Bens)

    1 small onion (finely chopped)

    4 cups boiling water

    1 chicken boullion cube

    2 large very ripe tomatoes (peeled, seeded, chopped)

    1 teaspoon salt

    1 bay leaf

    1 tablespoon of olive oil

    Instructions:

    In heavy medium pan, saute the onion and bay leaf in the oil for a few minutes on medium heat until translucent. Add the rice, stir to coat with the oil for about 1 minute. Add the boiling water, salt, boullion and tomato.

     

     

     

     

     

     

    Stir, cover and cook on medium heat for about 15 minutes stirring often. After fifteen minutes stir and taste for saltiness. Cover, remove from heat and let the rice absorb moisture as it sits until ready to serve.

    Note: I like a firm rice, cook  rice longer if you prefer it more will done.

    To form the rice tower lightly grease a small ramekin with margarine. Pack the rice firmly in the ramekin and flip onto a plate.

     

    chicken / Main Dish / Photo Gallery / rice

    Sweet & Spicy Orange Chicken

    Tired of the same old chicken recipes?  Try this Sweet & Spicy Orange Chicken. It’s easy to make and it tastes exactly like your favorite take out version. The marinade smells amazing from the scent of the fresh orange and ginger.
    My family loves Chinese take out so this was a big hit last night. Enjoy!

    Ingredients for Chicken:

    2 pounds of skinless boneless chicken breast (cut into 1 inch cubes

    1 and 1/2 cup corn starch

    2 eggs beaten with 2 tablespoons of water

    Vegetable oil for frying

    Sesame seeds

    Chopped Scallions

    Ingredients for Marinade:

    1 large orange

    zest of 1 large orange

    1/2 chicken bouillon cube

    1 cup of warm water

    1/2 cup  sugar

    1/2 cup white vinegar

    1/2 cup soy sauce

    2 cloves garlic (finely minced)

    1 tablespoon fresh ginger (finely minced)

    1 teaspoon of Sriracha hot sauce or more to taste

    1 or 2 tablespoons of corn starch

    I used fresh squeezed orange juice which gave the sauce a fresh taste.

    Instructions:

    Place all of the marinade ingredients in a large bowl and mix well to incorporate all the flavors. Place the chicken in a ziploc plastic bag and add 1/2 of the marinade.

    Let the chicken marinade for at least 30 minutes shaking the bag once in a while.

    Place the eggs in a large bowl and beat with 2 tablespoons of water. Place the corn starch in a large bowl.

    Remove the chicken from the marinade, shaking off any excess. Discard the marinade. Add the chicken to the eggs and mix well to coat.

    Remove about 10 pieces of the chicken at a time while shaking off excess egg and place in the corn starch. Toss each piece of chicken with the corn starch coating it well.

    Place the coated chicken onto a plate. Heat the oil in a large wok, or skillet on high heat. Shake off excess corn starch from each piece of chicken and begin frying in batches of about 10 pieces of chicken. Cook for about 2 minutes until each piece is golden brown. Drain on paper towels.

    Meanwhile, heat the remaining marinade with 1 tablespoon of cornstarch and cook for a few minutes to thicken. Add more water if you find it too thick.

    Taste and add more hot Sriracha sauce if you like it spicier.

    Discard the oil and place the chicken back into the skillet on low heat. Drizzle the warm sauce over the cooked chicken.

    Sprinkle with sesame seeds and sliced scallions.

    Serve over rice. Enjoy!

    Main Dish / Photo Gallery / rice

    Lemon Chicken & Jasmine Rice – Galinha com Limão e Arroz de Jasmim

     

    This Lemon Chicken recipe can be ready in under 30 minutes which is just perfect for your busy days. It pairs perfectly with the Jasmine rice recipe that I shared below.

    The secret to making a light and fluffy Jasmine rice is too add as little water as possible and not let the rice cook to long.

    You also never use a spoon to stir the rice, use a fork to obtain a light and airy texture.

    Ingredients:

    4 boneless chicken breasts

    2 tablespoons of olive oil

    1 tablespoon of butter or margarine

    1/4 cup of flour

    2 tablespoons of fresh lemon juice

    1 teaspoon of grated lemon peel

    1/4 cup of Vinho Verde or dry white wine

    1 cup of chicken broth

    1/2 teaspoon of salt

    1/4 teaspoon of black pepper

    1 teaspoon of dried oregano

    1 scallion finely sliced

     

    Jasmine Rice:

    2 cups Jasmine rice

    3 cups of water

    1/2 teaspoon of salt

    1 teaspoon of butter or margarine

    1 scallion (finely sliced)

    Lemon wedges for garnish (optional)

     

    Instructions:

    Cut the chicken breasts in half. Place them between 2 pieces of saran wrap and pound to about 1/4 inch thick.

    Season with salt and pepper and coat them lightly with the flour in a bowl.

    Heat the olive oil and butter on high heat in a large saute pan. Cook the chicken on medium high heat for about 3 minutes or longer on each side until they turn a light golden brown, remove them from the pan and set them aside.

    De-glaze the pan with wine, lemon juice and chicken broth and let it cook down for about 1 minute.

    Return the chicken to the pan and let it cook in the lemon sauce for another 3-4 minutes on medium heat to incorporate the lemon flavor.

    Turn heat to low, add the scallion, oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks.

    If you find the sauce too thick add a little more chicken broth.

     

    Instructions for Jasmine rice:

    If you want to serve the chicken with the Jasmine rice begin cooking the rice before you start the chicken.

    Boil the 3 cups of water, butter and salt in a medium heavy saucepan.

    Add the rice, stir, slightly cover, and cook on medium for about 15 minutes stirring with a fork once in a while.

    After 15 minutes turn off the heat, stir the rice gently with a fork to make it light and flaky.

    Cover and set aside until the chicken is ready. Add the scallions as a garnish before serving.