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Rice with fradinho and chestnuts
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Cooked black-eyed peas400 g
- Parboiled Rice300 g
- Chopped Onion1 unit(s)
- Minced Garlic Cloves4 unit(s)
- Chopped red pepper1 unit(s)
- Tomatoes, diced3 unit(s)
- Chopped Ginger20 g
- Chopped seedless pepper1 unit(s)
- Chopped chili pepper3 unit(s)
- Raw, unsalted cashews200 g
- Concentrated coconut milk400 ml
- Vegetable broth1 l
- Chopped coriander1 unit(s)
- Cumin powder1/2 tablespoon
- Colorau1/2 tablespoon
- Allspice Powder1 teaspoon
- Lemon1 unit(s)
- Salt and pepper to taste
- Dende to taste
- Oil for sautéing to taste
- Heat the oil in a deep pan, add the onion and cook until translucent.
- Then add the garlic and let it brown slightly. Add the bell pepper, ginger, tomatoes, coriander stalks and peppers and sauté.
- Add the spices, stir for a few minutes to release aroma and add the cooked beans. Stir to incorporate the seasonings and add the vegetable stock. Stir well and let it cook for 10 minutes.
- While the beans are cooking in the broth, heat a skillet over low heat and add the chestnuts until golden, but not burning. Reserve.
- After 10 minutes, take the rice to the frying pan with a drizzle of oil and stir over low heat for a few seconds. As if to cool off. - add this rice to the pan with beans.
- Let it cook for 15 minutes and follow the rice cooking. The idea is for it to be cooked and still have broth in the pan. If you let the broth dry out, the rice will be overcooked.
- When the rice is cooked, add the coconut milk and palm oil and stir gently until they mix. Adjust salt and pepper and finish with coriander and chestnuts. Serve immediately.
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