Dan Pelosi makes Mom's Portuguese Rice
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Mom's Portuguese Rice
Serves 4 to 6
- 1/4 cup olive oil
- 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
- 1 red pepper, chopped small
- 1 large white onion, chopped small
- 1 heaping tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 (6-ounce) can tomato paste
- 1 cup long grain white rice
- 3 cups chicken stock
- 2 bay leaves
- A handful of chopped parsley
1. Pre-heat oven to 350 degrees.
2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly. Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.
3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes.
4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes.
5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes.
6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix.
7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.
8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven.
9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.
10. Served topped with chopped parsley and enjoy!
Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice!
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