This is a traditional dish in my family at Christmas and other special occasions. It's nothing more than just dressing up our very simple but tasty Brazilian white rice and giving it a savory and sweet spin. Enjoy!

Gallery

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium heat. Cook and stir onion for 1 minute. Add garlic; cook until golden brown, about 1 minute. Add rice and salt; cook rice until it starts to brown, 3 to 5 minutes. Pour in hot water. Reduce heat to low, cover, and simmer until water has been absorbed, 20 to 25 minutes.

    Advertisement
  • Place carrots in a saucepan with enough water to cover. Cook over medium-high heat for 5 minutes. Add green bell pepper and red bell pepper. Cook until just tender, about 5 minutes. Drain.

  • Combine corn and 1 tablespoon butter in a microwave-safe bowl. Cook in the microwave until heated through, about 2 minutes.

  • Soak raisins, cranberries, and golden raisins in a bowl of hot water until puffed up, about 10 minutes. Drain.

  • Remove rice from heat and let stand for 5 minutes. Transfer to a large pot. Add carrot-bell pepper mixture, corn, and raisin mixture. Toss to distribute. Stir in remaining 1 tablespoon butter.

Cook's Note:

Use another long-grain rice in place of the basmati if preferred.

Nutrition Facts

359 calories; protein 6.1g 12% DV; carbohydrates 69.4g 22% DV; fat 8.4g 13% DV; cholesterol 7.6mg 3% DV; sodium 487.6mg 20% DV. Full Nutrition
Advertisement
Advertisement