🇵🇹 Arroz de Feijão (Portuguese Tomato Rice with Red Beans)
A comforting Portuguese arroz de feijão made with simple pantry ingredients and rich tomato flavour. This version is slightly elevated with garlic, pimenta moida, and a splash of Vinho Verde for depth, then simmered until perfectly tender and slightly saucy. Finished with fresh parsley, it is an easy, flavourful side or main that pairs beautifully with grilled meats or chicken.
Ingredients
- Olive Oil as needed
- 1 small onion finely chopped
- 2-3 garlic cloves finely chopped
- 1 bay leaf
- 1-2 tablespoon tomato paste
- 1 tablespoon pimenta moÃda (adjust to taste)
- 2-3 tablespoon white wine, preferably Vinho Verde
- 1 cup White Rice or Carolino Rice
- 3 cups chicken borth or water
- 1 cup cooked red beans, canned or homemade
- salt to taste
- fresh parsley chopped for finishing
Instructions
- Heat olive oil in a pot over medium heat. Add the onion, garlic, and bay leaf. Sauté until soft and fragrant.
- Â Stir in the tomato paste and pimenta moÃda and cook for about 1 minute to build flavour.
- Deglaze with white wine Vinho Verde and let it simmer for 1 to 2 minutes.
- Add the rice and stir well so it absorbs all the flavour.
- Pour in chicken broth or water and season with salt. Mix everything together.
- Â Bring to a boil then reduce to medium low heat. Simmer for about 10 minutes, stirring occasionally.
- When the rice is almost cooked, add the red beans and gently mix. Continue cooking until the rice is tender and slightly saucy.
- Remove the bay leaf and finish with fresh parsley.
Notes
For a more traditional version use water instead of broth 🇵🇹
For extra richness mash a few beans before adding them in 🤌
This dish should be slightly saucy, not dry
For extra richness mash a few beans before adding them in 🤌
This dish should be slightly saucy, not dry
