Portuguese Rice

Description

Source: Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE

This is a popular way to prepare rice in Portugal - but is also has similarities to Spanish and Mexican rice. This dish makes a wonderful side to any meal - poultry, meat, or seafood. If you're not a fan of cilantro, simply substitute an equal amount of parsley. Serve it any time you would normally serve plain white rice for something to tantalize your taste buds!

Ingredients

• 1/4 cup olive oil
• 1 1/2 cups chopped yellow onion (about 1 medium onion)
• 2 teaspoons minced garlic (about 3 cloves)
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 1 1/2 cups (1/2-inch cubes) chopped tomatoes (about 3 plum tomatoes)
• 1 1/2 cups water
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 cup long-grain white rice

Directions

1. In a 4-quart medium saucepan, heat the olive oil over high heat until hot.
2. Add the onion and cook, stirring, until softened, 4 minutes.
3. Add the garlic, salt, crushed red pepper, and bay leaf and cook, stirring, for 1 minute.
4. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes.
5. Add the water, parsley, and cilantro and bring to a boil.
6. Add the rice and stir well.
7. When the liquid returns to a boil, stir once again, cover the pot, and reduce the heat to low.
8. Cook the rice, undisturbed, for 20 minutes, until the liquid is dissolved and the rice is tender.
9. Let the rice stand for 5 minutes before fluffing with a fork.
10. Remove the bay leaf and serve immediately.

YIELD: 4 to 6 servings