Chef Manny’s Blog

Rice with peas , Arroz com ervilhas

Rice has been a food staple sustaining life for centuries around the world with origins in Asia and was one of the foods that were brought back to Portugal by the early explorations to the east by the Portuguese navigators. Here we are serving the rice in an original and traditional clay pot that was used as the measuring “scoop” for grains in Portugal.

Rice with peas or (Arroz com ervilhas in Portuguese) is a great side dish to compliment just about any meal. Everyone seems to  have a different preference on how they like their rice and the types of rice will make a difference on the end result. Sticky or fluffy, for tender, fluffy rice with separate grains, choose long grain white rice.

The general rule to make rice is 2 part water to 1 part rice.

1 cup rice use 2 cups of water,

Place rice in a bowl of cold water & let sit for 5-10 minutes & drian. This cleans the rice & the grains start absorbing some water.

Bring to a boil 2 cups of water, add 1 tspn salt (you can add chicken bullion for flavor, if you do no salt is needed)

Add the 1 cup of drained rice, stir, lower the heat to medium and place the lid on the pan. Let cook generaly 15 minutes, all rice is different so check the label on your brand for their recommendations)

when rice is cooked, Stir in the peas, (if water is gone add a little more) place the lid on the pan again & let sit for another 5-10 minutes, then fluff the rice with a fork & serve.

Tags: Arroz com ervilhas, Rice with peas

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