Words by Karen Swan, recipe by Alex Pasquali
Simple white rice is always the most versatile side dish to serve with just about any main meal. This Brazilian rice, rich with garlic and olive oil, is the perfect companion to the Moqueca de Peixe, or indeed with any meat or vegetable dish.
1 small brown onion, peeled and finely diced
2 tsp (a couple of cloves) of fresh, minced garlic
2 cups rice
Water or stock.
In a large saucepan, heat a good glug of olive oil over medium heat.
Add the onion and garlic and stir, sauteeing for a few minutes until translucent.
Add the rice and stir, drizzling with olive oil (to taste).
Toast the rice (watching to make sure it doesn’t burn) for around 5 minutes.
Add salt to taste.
Add two cups of water for every one cup of rice used.
Bring to the boil, lower the heat, cover and simmer until al dente, checking the liquid levels if need be.