- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 420 kcal
Quick summary
“Arroz à grega is the Brazilian classic for parties and Sunday lunches, famous for its vibrant color and cheerful mix of vegetables. Diced carrots, red bell pepper, and green peas bring freshness and sweetness to every bite.”
What you need to know
- The sequential sautéing of the vegetables ensures that the carrot and bell pepper cook evenly along with the rice grains.
- The ratio of two parts water to one part rice results in perfectly cooked, fluffy grains.
- The 5-minute rest with the pot covered settles the moisture and allows loosening the grains with a fork without breaking.
Ingredients
Main
- 2 cups of rice
- 4 cups of water
- 1 cup of peas
- 1 medium carrot, chopped
- 1 red bell pepper, chopped
- 1 chopped onion
- 2 tablespoons oil
- Salt to taste
Instructions
Principal
- In a large pot, heat the oil and sauté the chopped onion until transparent.
- Add the carrot and bell pepper, sautéing for 3 more minutes.
- Add the peas and rice, stirring well to incorporate the flavors.
- Add the water and salt. Increase the heat until boiling.
- When it starts to boil, lower the heat, cover the pan, and cook for about 20 minutes.
- Turn off the heat and let the pan rest covered for another 5 minutes for the rice to settle.
- Fluff the rice with a fork before serving.
Chef's tips
- Cut the carrot and red bell pepper into tiny, regular cubes the size of peas for a uniform look.
- Prefer fresh or frozen peas instead of canned ones to keep the bright green color and firm texture after cooking.
- Loosen the rice gently with a fork in upward movements so as not to crush the soft vegetables.
Variations
- Add half a cup of white or black raisins along with the peas for a festive sweet and sour touch.
- Add small cubes of cooked ham or mozzarella cheese at the end to turn it into a one-pot dish.
- Sprinkle freshly chopped parsley and green onions at the moment of loosening the grains before taking to the table.
Substitutions
- Red bell pepper can be replaced with finely chopped yellow bell pepper or firm seedless tomato.
- The traditional white long-grain rice can be replaced by parboiled rice or brown cateto rice.
- Common vegetable oil can be swapped for extra virgin olive oil or unsalted butter to enrich the aroma.
How to store
Store the Greek-style rice in a closed container in the refrigerator for up to 4 days. Reheat in the covered pan with two tablespoons of hot water over low heat or in an appropriate container in the microwave for 2 minutes.
Can it be frozen?
Can be frozen for up to 2 months in airtight culinary containers. To thaw, transfer to the refrigerator the day before or heat directly in the microwave at medium power, stirring halfway through.
What to serve with
It is the traditional side dish to accompany roast turkey, pork leg, lizard stuffed with bacon, or breaded chicken fillets. Combines perfectly with crispy cassava farofa and potato mayonnaise.
Frequently asked questions
Can I use rice left over from the previous day?
Yes; sauté the onion, carrot, bell pepper, and peas in the pan with oil until soft and incorporate the cold cooked rice with a fork.
Don't the peas fall apart during the 20 minutes of cooking?
Fresh or frozen peas withstand the 20 minutes of covered pot on low heat well without losing their shape or texture.
How to ensure the Greek-style rice stays nice and fluffy?
Sauté the rice for 2 minutes in oil with the vegetables before adding the boiling water and respect the 5-minute rest covered.
How to prevent the red bell pepper from releasing too much water?
Sauté the bell pepper for only 3 minutes in hot oil before adding the boiling water, maintaining its al dente consistency.
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