"Greek" Rice (Arroz à Grega)
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
5
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Cuisine
Brazilian, gluten-free
"Greek" Rice (Arroz à Grega)
Description
To prepare this Greek Rice, vegetable oil is heated and used to soften diced onion and cubed carrot without browning. Minced garlic is added briefly to release its aroma. Parboiled rice is then sautéed for a short time before adding chicken broth along with salt and pepper. The mixture is brought to a boil, covered, and simmered until the rice is tender and al dente. After cooking, the rice is fluffed with a fork and mixed with raisins for sweetness, cubed ham for savory depth, cooked corn and peas for color and texture, and chopped green onions for freshness.
The dish combines tender rice with sweet and savory elements, making it suitable as a side dish or even a standalone meal. It can be topped with grated Parmesan cheese if desired. The recipe offers a versatile vegetable and protein combination giving complexity and color to the rice. It pairs well with chicken or other main courses.
For practical use, the rice can be refrigerated for 2-3 days or frozen for up to 3 months, stored in airtight containers or zip-lock bags, making it convenient for meal prep or leftovers.
Ingredients
- 3 tablespoons vegetable oil
- ½ white onion small diced, medium
- ½ cup carrot cubed
- 2 garlic minced, cloves
- 2 cups rice uncooked, parboiled
- 4 cups chicken broth (or vegetable broth, for a vegetarian version)
- ¾ teaspoon salt or more if necessary. Amount will vary depending on how salty the broth is
- ground black pepper to taste
- 1 cup raisins
- 1 cup ham for a vegetarian version, skip this ingredient, cubed
- ½ cup corn cooked
- ½ cup pea cooked
- ¼ cup green onions chopped
Instructions
- To prepare Greek rice, heat the oil over medium heat in large pan and sauté both the the onion and carrots, stirring occasionally, until onion has softened (don't let brown). Add the garlic and cook for about 30-60 seconds, stirring constantly to not let brown. Add the rice, sauteeing for about 2 minutes (do not let brown). Add the broth and let come to a boil. Add salt and pepper, and stir. Reduce heat to medium-low and cover pan. Let rice cook for about 15 minutes or until al dente. Taste and adjust salt if necessary.
- Fluff rice with a fork and mix in the raisins, ham, cooked corn and peas, and green onions. Serve Greek rice hot (sprinkled with grated Parmesan cheese on top, if desired) by itself as a main dish or as a side for chicken.
Notes
- Refrigerate leftover Greek rice for up to 2-3 days in a sealed container.
- Freeze cooled rice in a zip-top bag for up to 3 months to maintain freshness.
- Use vegetable broth instead of chicken broth for a vegetarian variation and omit ham as needed.
- Add grated Parmesan cheese on top before serving if desired for extra flavor.
User Reviews
Overall Rating
5
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