Brazilian Onion and Garlic Rice with Black-Eyed Peas
Recipe and photo by Tami Ganeles Weiser
servings (4 cups total)
Prep Time: 15 minutes Cook Time: 35 minutes
This flavorful rice gets its amber color from red palm oil, also known as dende oil, which is a staple of the Brazilian kitchen, but the flavor punch comes from the Brazilian version of a garlicky sofrito. Enjoy it with someone you love.
1 cup medium-grain white rice
10 cloves garlic, peeled and cut in half, any green centers discarded
1 medium white onion, peeled and roughly chopped
¼ cup red palm oil, divided
½ teaspoon salt
1½ cups water
2 (15-ounce) cans black-eyed peas, drained and well rinsed
¼ cup fresh cilantro leaves
1 tablespoon dried marjoram leaves or 2 tablespoons fresh marjoram leaves
- Line a rimmed baking sheet with paper towels. Place the rice in a fine-mesh strainer and rinse well under running water until the water runs clear. Spread the wet rice on the prepared baking sheet and allow to dry before cooking.
- Combine the garlic cloves, onion, 2 tablespoons of the oil, and the salt in a food processor and pulse for 1 to 2 minutes, until the mixture turns into smooth paste. Remove from food processor and set aside.
- Set a medium-large saucepan over high heat. Add the remaining oil and heat until it is melted and hot. Add the onion and garlic mixture and cook for 4 to 5 minutes, until it begins to exude liquid and become translucent. Add the rice and cook, stirring, for 5 to 6 minutes, until the rice is pale brown. Add the water. Lower the heat to a simmer, stir well, cover, and cook for 15 to 20 minutes. The rice should be soft, but still a bit firm to the bite, and not mushy.
- Stir in the black-eyed peas, cover, and cook for 1 or 2 minutes, or until heated through. Add the cilantro and marjoram, stir well, and serve immediately.