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Brazilian-Style Rice

Monday, 26 May 2008


Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.


At a glance
Latin American
Cooking Method
Heat Level
Side Dish
Main Course

  • 1 cup olive oil

  • 12 cloves garlic, sliced paper thin

  • ¼ cup shelled pumpkin seeds

  • 4 cups long grain rice

  • 1 onion, minced

  • 8 cups water

  • Salt to taste


In a heavy saucepan, add the olive oil and sliced garlic. Heat the oil on low and cook the garlic slowly until it’s light golden brown and crispy. Drain and place on a paper towel.

In a small skillet, toast the pumpkin seeds and then grind them in a spice mill or coffee grinder.

Transfer 1/4 cup of the olive oil to a large saucepan and saute the onion and the rice for 2 minutes. Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

Turn off the heat and let rest for 7 minutes or more, not lifting the lid off the pot. Serve with ground pumpkin seed sprinkled on top and the garlic chips. Sprinkle the hot sauce over all.



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