This is a very popular way to prepare rice in Bissau and Portugal. It is served with poultry, meat and seafood.


1 medium onion, chopped

2 garlic cloves, minced

½ cup peanut oil

4 plum tomatoes, peeled and seeded

1 teaspoon salt

1 teaspoon minced hot red pepper

1 bay leaf

1 cup white riceth poultry, meat and seafood.n Bissau and Portugal.  Madeira / Azores, Guinea-Bissau


Place the chopped onion and the minced garlic in a skillet with the peanut oil over medium heat. Cook, stirring occasionally, until the onion is transparent. Add the tomatoes, salt, hot red pepper, and the bay leaf. Simmer 5 minutes or until the tomatoes are almost puréed. d pepper


Stir in the 2 cups water and bring to a boil. Add the rice; stir; cover, and cook for 20 minutes or until all the water is absorbed.

Stir and serve as a side dish for meats or poultry.


Serves 4.


country : Guinea-Bissau

course : side dish


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira / Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton