ARROZ CRIOULO (CREOLE RICE)

 

When I visited São Tomé in 1991 I enjoyed this dish at the Hotel Mira Mar. Later I was fortunate enough to meet Alda Espirito Santo, one of the islands’ greatest poets. Her mother was an excellent cook and when I mentioned the wonderful rice dish I had eaten at the hotel, Alda offered to give me her mother’s recipe. This dish is easy to prepare and a great way to use up leftover fish, poultry, beef, and other meats.

 

1 teaspoon salt

2 cups rice

2 onions, chopped

3 carrots, peeled and chopped

1 tablespoon butter

½ cup fish broth

½ pound cooked flaked fish, chicken, turkey, beef, or pork

 

Place the salt in 3 quarts water and bring to a boil. Add the rice, onions, and carrots. Cover and cook for 17 minutes. Remove rice and vegetables from the water and place in a bowl. Add butter and let cool. Refrigerate.

When ready to serve, heat fish broth, add rice mixture and flaked fish. Mix well and cook over low heat until all liquid has evaporated.

If you are serving the rice with poultry add ½ cup tomato sauce to mixture as you reheat it and 1 cup of leftover flaked chicken or turkey. If serving with meat add ½ cup beef bouillon to the rice and 1 cup cut-up leftover beef or pork.

 

Serves 6 - 8

 

country : São Tomé and Príncipe

course : side dish

 

source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton