A cozy, no fuss Portuguese dinner for busy days
There are days where I want something that feels like it came straight from my avó’s kitchen… but I don’t have the time (or energy) to stand over the stove all night.
This is one of those recipes.
It’s comforting, hearty, and full of that classic Portuguese flavour, but made in one pot, with simple steps, and ingredients I almost always have on hand. The bacalhau cooks right into the rice, the chickpeas make it extra satisfying, and the spinach at the end keeps it fresh and balanced.
This is the kind of meal that makes your house smell like home.
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❤️ Why You’ll Love This Recipe
• One pot = less mess, less stress
• Made with pantry staples
• Full of traditional Portuguese flavours
• Perfect for busy weeknights
• Family-friendly and filling
🛒 Ingredients
• 4 small to medium pieces bacalhau, well desalted
• 1½ cups cooked chickpeas (1 can, drained)
• 1 cup rice (Carolino or Arborio works best)
• 2–3 cups fresh spinach
• 1 large onion, chopped
• 3–4 garlic cloves, minced
• 2-3 tablespoon tomato paste
• 1 tablespoon paprika
• 1 tablespoon pimenta moída (adjust to taste)
• 2½–3 cups water
• 1 vegetable bouillon cube
• 3 tablespoon olive oil
• Salt (if needed) and pepper to taste
👩🍳 Instructions
- Build your base
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic and sauté until soft and fragrant.
- Add flavour
Stir in the tomato paste, paprika, and pimenta moída.
Let it cook for 1–2 minutes to deepen the flavour.
- Add the bacalhau
Shred your desalted bacalhau into pieces and add it directly to the pot.
Let it cook in the sauce for 2–3 minutes.
- Add chickpeas and liquid
Add the chickpeas, water, and vegetable bouillon cube.
Stir well and bring to a gentle simmer.
- Add the rice
Stir in the rice, cover, and let it cook on medium-low heat until tender and most of the liquid is absorbed (about 15–18 minutes).
- Finish with spinach
Add the fresh spinach and stir until wilted.
- Taste and serve
Taste and adjust seasoning if needed (go easy on salt — the bacalhau already has flavour).
Serve warm and enjoy.
✨ Tips for Success
• Make sure your bacalhau is well desalted to avoid an overly salty dish
• Don’t over-stir the rice — this keeps the texture perfect
• Add a splash of hot water if it gets too dry
• For a thicker texture, mash a spoonful of chickpeas and stir it back in
🍽️ Serving Ideas
• Serve as-is for a hearty one-pot meal
• Add a drizzle of olive oil on top before serving
• Pair with a simple salad or crusty bread
🤍 Final Thoughts
This is one of those recipes that proves you don’t need complicated steps to make something truly special.
It’s simple, it’s comforting, and it brings that Portuguese flavour into your home in the easiest way possible.
And honestly… as a busy mom, that’s exactly the kind of cooking I need.
Don't forget to share this one with me, i'd love to see it!
🇵🇹 One Pot Arroz de Bacalhau com Grão e Espinafres
Equipment
- Large Pot
- wooden spoon
- knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 4 small - medium bacalhau, well desalted
- 1 ½ cups cooked chicpeas
- 1 cup rice (carolino or long grain white)
- 2-3 cups spinach
- 1 large onion
- 3-4 garlic cloves, minced
- 2-3 tablespoon passata (tomato pureé)
- 1 tablespoon paprika
- 1 tablespoon pimenta moída (adjust to taste)
- 1 vegetable bouillon cube
- 3 tablespoon olive oil
- salt and pepper to taste
- drizzle olive oil
Instructions
- Sauté the baseHeat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and fragrant.
- Build flavourStir in tomato passata, paprika, and pimenta moída. Cook for 1–2 minutes to deepen the flavour.
- Add bacalhauShred the desalted bacalhau into pieces and add to the pot. Cook for 2–3 minutes.
- Add chickpeas and liquidAdd chickpeas, water, and vegetable bouillon. Stir and bring to a simmer.
- Add riceStir in rice, cover, and cook on medium-low heat for 15–18 minutes, or until rice is tender.
- Finish with spinachAdd spinach and stir until wilted.
- Taste and serveAdjust seasoning if needed and serve warm.
Notes
• Add a splash of hot water if the rice becomes too dry
• For a thicker texture, mash a spoonful of chickpeas and stir back in
• You can shred the bacalhau ahead of time to save prep 🍽️ Serving Suggestions Serve as a complete one-pot meal or with a drizzle of olive oil and crusty bread on the side.
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