It Brazil, it’s not complicated, but a few extra ingredients make it so flavorful. I actually use this method whenever I cook white rice for anything. Once you make it this way, you’ll have a hard time going back to plain white, bland rice. This is how most Brazilians make rice, every day. You’ll need some white rice, oil (I’m using our Garlic Olive Oil), onion, and garlic.
Saute the onion and garlic in the pan with the oil until it’s all tender and fragrant.
Then dump in the dry rice. I know a lot of people actually rinse their rice until the water runs clear and then lay it out to dry but sorry, ‘aint nobody got time for that. I actually just use it straight out of the bag without rinsing, but rinse if you like and pat dry. You’re going to saute the dry rice in the pan for a few minutes and it starts to toast.
Then add a little salt and pour in boiling water (I just have a tea kettle going while I’m sauteing the onions and stuff, so it’s already hot when I need it) and cover the pot and cook as normal. The result is fluffy white rice with the added flavor of the garlic and onions. And using garlic olive oil makes a big difference, too.
Top this rice with my Brazilian Black Beans, or any thing else you like (butter anyone?)
