How To Make Brazilian Black Rice
This black rice recipe is inspired by the beaches of Brazil. It combines squid and shrimps with flavorful and fiber-rich rice.
In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender. This will take about 45 minutes.
In a medium skillet, cook the onion and garlic in the butter over moderate heat until softened. Stir in the rice, season with salt and pepper, cover, and keep warm.
In a large skillet, heat 1 tablespoon of the oil. Add the shrimp and half a teaspoon of the rosemary; season with salt and pepper. Cook over moderate heat, turning once, until just white throughout; transfer to a plate.
Add 1 tablespoon of the oil to the skillet; increase the heat to moderately high. Add half of the squid and ¼ teaspoon of the rosemary; season with salt and pepper.
Cook, turning once, until the squid is just firm, 1 minute; transfer to the plate. Repeat with the remaining squid, half tablespoon of oil and ¼ teaspoon of rosemary.
Add the wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom. Stir in the tomato sauce and the seafood; cook just until heated through.
Season with salt and pepper. Mound the rice on plates, top with the seafood and sauce, and serve right away.
- Calories: 504.42kcal
- Fat: 17.68g
- Saturated Fat: 5.64g
- Trans Fat: 0.25g
- Monounsaturated Fat: 8.38g
- Polyunsaturated Fat: 2.32g
- Carbohydrates: 45.76g
- Fiber: 2.79g
- Sugar: 2.42g
- Protein: 29.29g
- Cholesterol: 320.59mg
- Sodium: 1141.99mg
- Calcium: 118.27mg
- Potassium: 618.47mg
- Iron: 2.33mg
- Vitamin A: 110.38µg
- Vitamin C: 7.86mg
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