Brazilian recipe
Parsley Rice (Arroz com salsinha)
A staple of Brazilian home cooking, this parsley rice is celebrated for its clean, fresh profile and the vibrant herbaceous notes it brings to any meal.
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Ingredients
1/2 onion
1/2 cup fresh parsley
1 tbsp extra virgin olive oil
1 bay leaf
1 cup white long-grain rice
2 cups water
1/2 tsp salt
1/2 cup fresh parsley
1 tbsp extra virgin olive oil
1 bay leaf
1 cup white long-grain rice
2 cups water
1/2 tsp salt
Where to find ingredients
You can find fresh produce, long-grain rice, and pantry staples like olive oil and salt at any local Bahamian food store or supermarket in the produce and international aisles.
Preparation method
- Peel and finely dice the onion.
- Wash the parsley, pat it dry thoroughly, and chop it coarsely.
- Pour a little more than 2 cups of water into a kettle and bring to a simmer over low heat.
- Heat a medium saucepan over low heat.
- Add the olive oil and the diced onion.
- Season with a pinch of salt and sauté for about 2 minutes until the onion is softened.
- Add the bay leaf and the rice to the pot.
- Stir constantly for 1 minute to ensure each grain is well coated in the olive oil.
- This technique helps ensure the rice stays fluffy after cooking.
- Measure exactly 2 cups of the hot water and add it to the rice.
- Season with the remaining salt and stir well.
- Increase the heat to medium.
- Avoid stirring the rice from this point on.
- When the water level reaches the top of the grains, lower the heat and cover the pot partially.
- Cook until all the water has been absorbed.
- Check if the bottom of the pot is dry by gently moving the grains aside with a fork.
- Turn off the heat.
- Keep the pot covered for 5 minutes to allow the rice to finish steaming.
- Use a fork to fluff the rice, fold in the chopped parsley, and mix gently.
- Serve immediately.
Observations
This preparation is an effortless way to upgrade plain white rice, adding a bright, aromatic touch that elevates your daily side dish with minimal fuss.
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