AI-generated image
Arroz com brócolis
Broccoli rice
Arroz com brócolis: Brazilian garlic rice folded with finely chopped broccoli
Walk into any São Paulo restaurante por quilo, the pay-by-weight lunch buffets, and you'll find a tray of this green-flecked rice next to the plain white one. Rice is fried with onion and plenty of garlic, Brazilian-style, cooked in boiling water, then mixed with broccoli that has been chopped small and sautéed in more garlic. Serve it with a grilled chicken breast, a bife acebolado or beans. Chef's tip: use the broccoli stalks too; peeled and chopped fine, they're sweeter than the florets.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rice
- 10 ½ oz long-grain white ricerinsed and drained
- 3 tbsp sunflower oil
- ½ onionfinely chopped
- 4 cloves garlicfinely chopped
- 2 ½ cups boiling water
- 1 ½ tsp salt
For the broccoli
- 10 ½ oz broccoliflorets and peeled stalk, finely chopped
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 2 tbsp of the 2 tbsp sunflower oil in a pan over a medium heat. Cook the ½ onion and half the 2 cloves garlic for 2 minutes until fragrant.
2 minStep 2: Add the 10 ½ oz long-grain white rice and stir for 2 minutes until the grains look chalky and a little toasted.
2 minStep 3: Pour in the 2 ½ cups boiling water, add 1 tsp of the 1 tsp salt, bring back to the boil, then cover and cook on the lowest heat for 15 minutes. Don't stir it while it cooks; that's the mistake that makes Brazilian rice gummy.
15 minStep 4: Meanwhile, heat the rest of the 1 tbsp sunflower oil in a frying pan over a medium-high heat. Fry the rest of the 2 cloves garlic for 30 seconds, then add the 10 ½ oz broccoli and the remaining ½ tsp salt and stir-fry for 4 minutes until bright green and just tender.
5 minStep 5: Rest the rice off the heat for 5 minutes, then fluff it with a fork and fold in the broccoli.
5 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 8 g
- Carbs
- 62 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arroz com brócolis take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of long-grain white rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.
PingadoHot milk with coffee
Order 'um pingado' at the balcão of any São Paulo padaria at 7 in the morning and the attendant pours hot milk into a ridged glass tumbler (the copo americano) and 'drips' in a splash of strong coffee, hence the name. It is milkier and gentler than a média (half coffee, half milk), creamy and lightly sweet, usually drunk standing up with a pão na chapa, a toasted buttered roll. At home you need strong filter coffee and milk heated until steaming. Scalding the milk is the frequent mistake, as boiled milk tastes flat and forms a skin. Chef's tip: froth the hot milk for a few seconds with a whisk or by pouring it back and forth between two jugs before adding the coffee, as padaria machines do.