Portuguese Sugar Snap Pea Rice - Arroz com ervilhas
Fresh sugar snap peas, fluffy long-grain rice and a simple onion-and-garlic refogado come together in this easy Portuguese side dish.
Equipment
- medium pot with a tight-fitting lid
- wooden spoon
- fork for fluffing
Ingredients
- 2 tablespoon - olive oil
- - 1 cup long-grain white rice
- - 1½ cups sugar snap peas
- - ½ small onion finely chopped
- - 2 garlic cloves minced
- - 1 bay leaf
- - 2 cups water
- - Salt to taste
- - A little white pepper
- - 1 tablespoon butter optional (not used in this version)
- parsley for garnish optional
Instructions
- Wash the sugar snap peas and pull off any tough strings. Cut larger peas in half.
- Heat the olive oil in a medium pot over medium-low heat. Add the onion and cook gently for about 4 minutes, without browning.
- Add the garlic and bay leaf. Cook for another 30 seconds, just until fragrant.
- Stir in the rice and toast gently for 1 minute, coating the grains in the refogado.
- Add the water and season with salt and a little white pepper.
- Bring to a boil, then stir in the sugar snap peas.
- Cover, reduce the heat to low and cook for approximately 15 minutes, or until the rice is tender.
- Turn off the heat and leave the pot covered for 5 minutes. Remove the bay leaf, fluff with a fork. Add parsley and/or butter optional.
Notes
- Avoid stirring while the rice simmers; this helps the long grains stay separate.
- Light chicken broth can replace the water, but taste before adding extra salt.
- For a vegan recipe, use water or vegetable broth and omit the optional butter.
- Light chicken broth can replace the water, but taste before adding extra salt.
- For a vegan recipe, use water or vegetable broth and omit the optional butter.
