Rice > Latin American > Brazilian

Brazilian-Style Rice with Coconut Milk and Peppers Recipe

Ingredients with Measurements:
- 2 cups of white rice
- 1 can of coconut milk (13.5 oz)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 cups of water

Special equipment needed:
- Large pot with a lid
- Wooden spoon

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat.
3. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the diced red and green bell peppers to the pot and sauté for 2-3 minutes.
5. Add the rinsed rice to the pot and stir until the rice is coated with the oil and vegetables.
6. Add the can of coconut milk, water, salt, and black pepper to the pot and stir well.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Cook the rice for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
9. Remove the pot from the heat and let it sit covered for 5 minutes.
10. Fluff the rice with a fork and serve.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 365
Fat: 16g
Carbohydrates: 50g
Protein: 6g
Sodium: 490mg
Sugar: 3g
Fiber: 2g

Substitutions for ingredients:
- Brown rice can be substituted for white rice.
- Yellow or orange bell peppers can be substituted for red or green bell peppers.
- Coconut cream can be substituted for coconut milk.

Variations:
- Add diced tomatoes to the pot for a more colorful dish.
- Add cooked shrimp or chicken to the pot for a protein boost.
- Add chopped cilantro or parsley to the pot for a fresh herb flavor.

Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice sit covered for 5 minutes after cooking to allow the steam to finish cooking the rice.

Storage instructions:
Store any leftover rice in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a little bit of water to prevent it from drying out.

Presentation ideas:
Serve the rice in a large bowl or on a platter with a sprinkle of chopped cilantro or parsley on top.

Garnishes:
Chopped cilantro or parsley, sliced avocado, lime wedges.

Pairings:
Grilled chicken, fish, or shrimp.

Suggested side dishes:
Black beans, roasted vegetables, plantains.

Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir until it reaches the desired consistency.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the liquid has been absorbed.

Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Rice is a staple in Brazilian cuisine and is often served with coconut milk and other tropical flavors.

Flavor profiles:
Creamy, nutty, slightly sweet, and savory.

Serving suggestions:
Serve the rice as a main dish or as a side dish with grilled meats or seafood.

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Region: Brazilian

Taste: Savory, Spicy, Coconutty, Tangy, Aromatic