Brazilian Rice (Arroz Brasileiro) 1/4 cup (60 ml) olive oil 1 large onion, thinly sliced 3 cups (750 ml) raw long grain rice 3 cups (750 ml) boiling chicken stock 3 cups (750 ml) boiling water 2 medium tomatoes, peeled, seeded and chopped, or 2/3 cup (180 ml) drained, chopped canned tomatoes 1 tsp (5 ml) salt
In a large saucepan heat the oil over moderate heat and cook the onions for about five minutes, until transparent but not brown. Add the rice and stir for two to three minutes to coat the rice in oil. Add the remaining ingredients and return to the boil, stirring once or twice. Reduce the heat to the lowest setting, cover the pan, and simmer for 20 minutes, until all the liquid is absorbed. Serves 8 to 10. [Non-text portions of this message have been removed]
