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Back to Basics: Perfect Brazilian Rice

Posted on by John Reynolds

Brazilian rice with feijoada, collards, and orange slices

Garlicky Brazilian White Rice Side Dish

Along with black beans (feijao), white rice is the most common side dish in Brazil. It is prepared in a signature way that ensures the grains remain loose, not sticky. It is a simple but satisfying dish that compliments virtually every meal. Don’t let its simplicity fool you, though. There are a few key steps you must take in order to prepare the perfect Brazilian white rice. Not to worry: we’ll share our go-to recipe for flavorful, fluffy arroz Brasileiro so you get it right every time. 

History of Rice in Brazil

There is evidence that rice was cultivated by the indigenous peoples of the Amazon nearly 4000 years ago. Archaeologists believe these prehistoric groups developed a method for manipulating and reproducing wild rice. Unfortunately, this method was lost, likely due to the fact that the indigenous people were decimated by early colonists. 

In an ironic turn of events, Portuguese colonists in the 17th century began to experiment with rice cultivation in Brazil. The climate of the southern region proved especially arable for the crop, which became a protected national staple by the early 19th century. 

What Rice is Used in Brazilian Rice?

Brazilians prefer long-grain rice. This type of rice has less starch, which allows the grains to remain separate as opposed to sticking together. Prior to boiling, Brazilian rice is lightly fried in oil and refogado. Refogado is its own Brazilian staple: a sofrito-style blend of onions, garlic, and olive oil that has been blended into a paste. Many keep a jar handy in the fridge, since it acts as the base flavor for so many dishes. 

You can add other aromatics to your refogado to suit your own tastes. Popular additions in Brazil include tomatoes and bay leaves. Some recipes call for you to simmer the ingredients prior to storing in a jar in the fridge. But this is not necessary for our Brazilian rice, since we will be sauteeing the refogado in oil with the rice. This will cook out the strong flavors of the onion and garlic. 

Do You Have to Use Sofrito for Brazilian Rice?

No, you can just finely mince fresh onion and garlic and sautee these in the pan with the long grain rice. You will have more of a “bite” than with the prepared refogado, since there will be larger, heterogenous pieces. If you prefer your rice more uniform, we suggest preparing the aromatics ahead of time in the refogado style. 

Easy Refogado Recipe for Arroz Brasileiro

Ingredients:

1 small yellow onion
2 large heads of garlic (heads, not cloves! We know, it’s a lot of garlic, but it’s important)
¼ to ⅓ cup of extra virgin olive oil

Directions:

  1. Peel and roughly chop the onion. Smash and peel the cloves of garlic from the two heads. You can make it a little easier on yourself by buying pre-peeled cloves of garlic. You’ll need about a cup total of individual cloves.
  2. Add the garlic and onion and ¼ cup of olive oil to a food processor. Pulse until you have a paste. If it is still chunky, add a little more olive oil.

Now let’s get to the main event: perfect Brazilian rice!

Brazilian Rice Recipe with Refogado

Makes about four servings

Ingredients:

2 cups long grain white rice
2 tbsp extra virgin olive oil
1 tbsp prepared refogado OR ¼ diced yellow onion and 2 minced garlic cloves
1.5 tsp salt
4 cups water

Directions:

  1. Heat a large saucepan over medium heat. Add in the olive oil and the rice. Stir constantly until you see some grains begin to toast (they will take on a light golden color). This should take around 3 minutes. 
  2. When the rice starts to turn golden, add in the refogado or minced aromatics. Stir and cook along with the rice for another 2 minutes.
  3. Add in the water and salt and bring the mixture to a boil.
  4. Reduce the heat to low, then cover. Simmer on low for 25 minutes, or until all the water has been absorbed. 

Serve hot with feijoada and your favorite protein. We love this as a satisfying lunch with some carne seca, or a special meal with Brazilian flank steak. 

More Great Brazilian Recipes to Try:

 

Savory Pumpkin Stew (Quibebe)

Posted on by John Reynolds

Brazilian savory pumpkin stew served over white rice

Pumpkins are a staple of Brazilian cuisine. Known collectively as “aboboras,” the term can apply to many varieties of winter squash, including acorn squash and Japanese squash. While Brazilians are famous for their sweet tooth, they tend to favor savory pumpkin dishes over sugary ones. Quibebe is one example: a flavorful stew made from butternut squash that incorporates garlic, onion, spices, and coconut milk for a creamy and satisfying dish. 

Quibebe Origins

The word “quibebe” most likely comes from the Guarani word, “kiveve.” (The Guarani comprise three indigenous tribes of Brazil). It translates to “reddish,” which is a nod to the dish’s vibrant color. The original recipe was a simple, sweet gruel cooked in clay pots. In places like Paraguay, the dish continues to be more of a sweet snack or dessert: steamed pumpkin is pureed and mixed with cornmeal, sugar, and cheese. 

In Brazil, however, quibebe is a savory pumpkin dish that omits the cheese and cornmeal and incorporates warming spices, like ginger and chili. The pumpkin is also cubed rather than pureed to give it a more satisfying texture. Coconut milk gives the dish a creamy consistency and a boost of added sweetness. The overall taste and texture is not dissimilar from a Thai curry. Served over fluffy white rice, it is a surprisingly rich dish that is also ridiculously easy to make. 

Savory Pumpkin Stew Variations

Quibebe is highly customizable, so feel free to add whatever ingredients you like. If you want to maintain a vegetarian dish, try adding in garbanzo beans, fresh jalapeno slices, red bell pepper, and diced potatoes for even more flavor and texture. If you don’t mind a little meat, shredded chicken in savory pumpkin stew is delicious, as is zesty Brazilian sausage. 

Pumpkin Stew vs Soup

Quibebe pumpkin stew has a hearty, irregular texture. You can always blend it out with an immersion blender if you prefer a soup, but then we are no longer talking about authentic quibebe. 

Do You Have to Use Butternut Squash for Quibebe?

No. Any winter squash will work in this savory pumpkin dish. Ideally, though, you want one with a higher sugar content and bright orange, starchy flesh to stay true to the traditional recipe. Spaghetti squash may not be the best option, for example, since it is yellower in color and has a stringy texture when cooked. 

Boiled vs Roasted Squash

Traditional quibebe involves stewing the pumpkin or boiling it. You can use roasted squash as well, but it will alter the texture and cooking time. If you do use pre-cooked or roasted squash, reduce the time you stew the mixture to just until it is heated through (5-10 minutes).

You can also buy frozen, pre-cubed butternut squash if you do not have access to fresh pumpkins. It tastes just as good and saves you the step of peeling and chopping yourself. 

Savory Brazilian Pumpkin Stew Recipe (Quibebe)

Ingredients:

2 cups butternut squash, chopped into 1 inch cubes
½ yellow onion, diced
1 clove garlic, minced
2 tsp lime juice (1 lime should do)
2 tsp salt
Freshly ground black pepper
Extra virgin olive oil
14 oz unsweetened coconut milk
1 tablespoon white sugar
1 tsp ground ginger
1 tablespoon chili paste (less if you don’t like spicy)
Chopped fresh parsley or coriander for garnish

Directions:

  1. Heat a large skillet over medium heat. Add in a drizzle of olive oil, and cook the onions until they have softened (1-2 minutes).
  2. Stir in the garlic and cook for 30 seconds or so (don’t let it burn!).
  3. Add in the cubed butternut squash and your sugar and seasonings (ginger, salt, chili paste, and a few twists of freshly ground black pepper). 
  4. Stir in the lime juice and pour in the coconut milk. Bring the mixture to a boil, then reduce the heat to medium low.
  5. Stew your savory pumpkin stew over medium low heat until the squash is fork tender (around 20 minutes). 
  6. Serve over fluffy white rice or with a slice of crusty french bread for dipping. Garnish with chopped parsley or coriander. Enjoy!

More Great Brazilian Recipes to Try:

Brazilian Grilled Cheese

Posted on by John Reynolds

skewered brazilian grilled cheese with grill marks

Espetinhos de Queijo: Skewered Cheese on the Grill with Honey Drizzle

When we think of “grilled cheese” in the States, we think of a toasted sandwich, often accompanied by a steaming bowl of tomato soup. Grilled cheese has a completely different meaning in Brazil, where it is not a sandwich at all. Instead, Brazilian grilled cheese, or espetinhos de queijo, is a favorite on-the-go snack that is literally nothing more than cheese that has been skewered and grilled. 

Despite its simplicity, Brazilian grilled cheese is a decadent and delicious treat. The salty, smoky cheese is often accompanied with a sweet honey drizzle, perfectly rounding out the flavors of this handheld delight. We like to sprinkle it with a healthy amount of farofa (toasted cassava) for a little crunch and nuttiness-it is seriously like having portable baked brie on a cracker. 

Best Cheeses for Grilling

In Brazil, the favorite cheese for many dishes is called Minas cheese. More specifically, “minas fresca” (fresh minas cheese) is the preferred medium of choice for making Brazilian cheese sticks. 

Unfortunately, minas cheese is not readily available outside of Brazil. However, it bears a good resemblance in both taste and texture to a few cheeses you may readily substitute. In general, you want a nice, salty cheese with a high melting point (you want it to maintain its structure after grilling). If you cannot find fresh minas cheese, try the following:

Halloumi: halloumi is often the go-to for grilling cheeses. Originally from Cyprus, it is made from a combination of sheep’s and goat’s milk. It can be found in most high end grocery stores, including Whole Foods and Sprouts. You will also likely find it at your local Mediterranean grocers, especially if the neighborhood has a sizable Greek population. 

Kefalotyri: kefalotyri is also a Greek cheese made from sheep and goat milk. It is somewhat harder and saltier than halloumi, and the end result has a somewhat softer and smoother texture. Again, you should be able to find this cheese at your local Whole Foods or Mediterranean market. 

Paneer: this is our favorite cheese to use for this recipe. It is a hard cow’s milk cheese common in India, Nepal, Pakistan and other parts of South Asia. It is just as lovely on the grill as halloumi, but tends to be quite a bit less expensive. You can also find it at Whole Foods or at many Indian grocers. 

Queso Panela: queso panela is a Mexican cow’s milk cheese similar in taste and texture to minas cheese. It has a mild, slightly salty flavor that pairs well with sweet or salty condiments. Queso panela has a higher water content, however. It does not, typically, do well as a skewer or hand held, unless you put the end result in a tortilla or on a piece of bread. Queso panela can be found in most grocery stores in the international refrigerator section. 

Preparing Your Brazilian Grilled Cheese Skewers

If you are using wooden skewers, you will need to soak them in water for 30 minutes or so to avoid burning on the grill. Remove the soaked skewers and let dry for a few minutes on a paper towel. 

If you are using halloumi, you can use the skewer-soaking time to extract a little of the excess salt from the cheese. Place the cheese in a container of cold water for half an hour, then remove and pat dry with paper towels. 

Brazilian Grilled Cheese Skewers Recipe

Ingredients:

14 oz paneer cheese, cut into 1”x3” sticks.
Extra virgin olive oil
Kosher salt

  1. Heat your grill or grilling pan to medium-high heat. Brush liberally with the extra virgin olive oil.
  2. Place skewers in each of your cheese sticks and prepare a large baking sheet lined with foil to place them after they are grilled. 
  3. Put skewered cheese sticks onto the preheated grill and grill for 2-3 minutes per side. Try your best to allow clear grill marks to form before turning. 
  4. Sprinkle a little kosher salt onto the grilled cheese and put finished sticks on the lined baking sheet. 
  5. When all the sticks are grilled, drizzle with a generous amount of honey or guava syrup and sprinkle with farofa or toasted sesame seeds for a little crunch. 

Enjoy!

More Great Brazilian Recipes to Try:

Burgundy Mushrooms

Grilled Pineapple Slices

Brazilian Cheese Bread (Pao de Queijo)

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