Crazy Rice Brazilian
Bursting with bold flavors and vibrant colors, Crazy Rice Brazilian is a hearty one-pan dish perfect for family dinners or entertaining guests. This traditional recipe combines fluffy white rice with savory smoked sausage, a medley of diced bell peppers, grated carrots, peas, and sweet corn, all brought together with a rich tomato paste base. Enhanced by fragrant garlic and onion, each bite delivers a satisfying blend of textures and spices. Quick to prepare with just 15 minutes of prep time and perfect for feeding a crowd, this Brazilian-style rice is a celebration of comfort and convenience. Garnish with fresh parsley for a pop of herby freshness and serve it hot as a standalone meal or a flavorful side dish. Whether you're seeking an easy weeknight dinner or a way to impress guests, Crazy Rice Brazilian is sure to be a hit!
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Recipe Information
Ingredients
- 2 cups white rice
- 4 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 200 grams smoked sausage (like linguiça or chorizo), sliced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, grated
- 1 cup frozen peas
- 1 cup sweet corn
- 2 tablespoons tomato paste
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside.
In a medium pot, bring 4 cups of water to a boil. Add a pinch of salt and the rice. Reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is cooked and water is fully absorbed. Remove from heat, fluff with a fork, and set aside.
Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced sausage to the skillet and cook for 5-7 minutes, stirring occasionally, until browned.
Stir in the diced green and red bell peppers and grated carrot. Cook for 5 minutes until the vegetables start to soften.
Add the frozen peas, sweet corn, and tomato paste. Mix well to combine and let it cook for another 3-4 minutes.
Season the mixture with salt and black pepper, adjusting to taste.
Add the cooked rice to the skillet and gently fold it into the vegetable and sausage mixture until evenly combined and heated through.
Remove from heat and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5643 mg | 245% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 38.1 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2387 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
