Guest Blog Written By: Ashley from The Mutts Kitchen
Hey Mammas,
Today’s recipe that I will be writing about is one of my favourites! This is one of the first of many recipes taught by my mother. My mother instilled many lifelong lessons that I am truly grateful for at a very young age. As a child, later becoming a teenager, and now as a mother & wife, I look back at them and realize how these moments and lessons have shaped me into the woman I am today.
I remember asking her millions of questions like, “Ma’ why do we fry (sautée) the onions first if it is just going to be cooked in the sauce anyway”, “Ma’ how much salt is that”, or “Ma’ isn’t that too much pimenta mouida (hot pepper sauce)”? Sometimes she would answer me with, “Just watch and you will see”, “You don’t need to measure because you add a little at a time and have to taste it”, and other times she would no longer have patience and tell me to just be quiet and “do it like this because it is how you do it”. I knew not to push my limits!
When hubby and I moved out, this Portuguese Chouriço Rice recipe was probably made several times a month…lol I’m not joking when I say we had it for breakfast, lunch and dinner. We paired it with scrambled eggs and a glass of milk first thing in the morn, enjoyed it with steamed veggies for lunch, and for dinner…with rotisserie chicken; just couldn’t make things any better. We ate it so much that I honestly had to refrain from it for a while because we got so sick of rice! I’m sure you too have that one recipe that you just perfected and always felt comfortable making without a fuss, well this one is mine!
At first I learned how to make it in the microwave at about 12 years old – it was the only kitchen appliance my mom trusted me using by myself really (without her supervising). Later, I found that using a cast iron pot works great! It steams the rice just perfectly and it becomes fluffy, tender and again just perfect! You could always omit the chouriço and Chicken Broth (Vegetable Broth as a substitute) to make it vegetarian friendly.
Hope you enjoy it for breakfast, lunch and dinner just like we have!
PORTUGESE CHOURICO RICE
The Portuguese enjoy rice (as well as potatoes) on a regular basis, but all is well in moderation. White rice can provide your body with energy and promotes muscle growth. It’s also a great choice for those with high blood pressure and kidney problems. This recipe bursts with flavor, and you will love the richness of the chouriço and vegetables.
Ingredients:
3-4 tbsp olive oil
1 onion, chopped
1 tomato, chopped
1/2 green bell pepper, chopped
2-3 garlic cloves, minced
1/2 chouriço, chopped (optional)
1 tsp pimento mouida (hot pepper sauce)
1 tsp tomato paste
1 bay leaf
3-4 springs of parsley, chopped
2 1/4 cups homemade chicken broth (recipe filed in Soups & Sauces Album)
1 1/2 cups long grain white rice
1 cup frozen vegetables, or fresh (carrots, peas, corn, beans)
salt to taste
Directions:
1. In a 4-5 quart cast iron pot heat olive oil on high. Sauté onion and bell peppers until slightly soft.
2. Add chouriço and garlic, brown lightly and do not burn. Add tomato paste to the middle of the pot making a well and stirring to break it up.
3. Add the tomatoes and cook for a couple of minutes until softened.
4. Add the salt, bay leaf, pimento mouida, parsley, and broth. Bring to boil.
5. Add the rice and stir until all the ingredients have blended into the liquid.
6. Reduce the heat to low when liquid returns to a boil. Stir and cover pot.
7. Do not disturb (uncover) the rice. After 15 minutes add the frozen vegetables and do not stir.
8. Cook for another 10-15 minutes or until the liquids have dried up and the rice is cooked.
9. Remove from heat and keep covered for approximately 10 minutes.
10. Fluff with fork and serve immediately.