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Vegetable Rice from Brazil


  • 1/2 pound rice
  • 3 c water
  • salt
  • paprika
  • 3 onions
  • 3 pickled chiles
  • 3 bell peppers, seeded, chopped
  • 4 tomatoes, seeded, chopped
  • 3 tb vegetable oil
  • 1/2 c water, plus 2 tb
  • 1 tb cornstarch
  • black pepper, ground
  • hot paprika powder preferably Hungarian, or ground ancho chile
  • pinch sugar
  • 4 eggs, hard boiled


Yield: 4 servings. Bring 3 cups water to a boil, add (washed) rice, salt and paprika. Peel 1 onion, halve the pickled chiles (peperoni) lenghtwise and add to the pot. Simmer on low heat for about 20 minutes. Discard peperoni and onion. Drain rice and keep warm. Peel and chop the remaining 2 onions. In a small pan, heat the oil and saute vegetables for a few minutes, then add 1/ cup water and simmer for 15 minutes. Dissolve starch with 2 tablespoons water and use to thicken the vegetable mixture. Season with salt, pepper, paprika and sugar and stir into the rice. Peel the eggs and chop coarsely. Garnish rice with chopped eggs.

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