Mixing rice and broccoli never struck me as a natural combination until I saw it as a side dish for meat dishes in Portuguese restaurants in Rio de Janeiro. Classic places like Nova Capela in Rio’s Lapa district serve it with a delicious roast kid. This is a simple and quick version which keeps the freshness of the broccoli by adding them just before the rice is cooked.
1 cup of long white rice
2 cups of finely chopped broccoli
1 cup of finely chopped onion
1 finely chopped clove of garlic
1 tbsp butter
1 tsp olive oil
2 cups of boiling water
1. Heat the butter and olive oil in a medium pot, add the onion and fry gently until translucent. Add the garlic and cook for another minute.
2. Add the rice, stir to coat with the oil and then add the water and salt. Cover and cook for 7 minutes stirring occasionally.
3. When the rice is just about cooked, add the broccoli and mix well. Cook for another couple of minutes, stirring with a fork to keep the rice fluffy.