1 Spanish onion, finely chopped
1 garlic clove, finely chopped
45 ml / 3 tbs olive oil
225 g / 8 oz long-grain rice
15 ml / 1 tbs tomato puree
425 ml / 15 fl oz hot chicken stock
7.5-15 ml / 1/2- 1 tbs dried oregano
15 ml / 1 tbs paprika
salt and freshly ground black pepper
25 g / 1 oz butter
1- In a heavy-bottomed saucepan, saute the finely chopped onion and garlic in olive oil until soft and golden.
2- Add the rice and stir with a wooden spoon over a moderate heat for 1-2 minutes so that each grain is coated with a film of golden oil.
3- Dissolve the tomato puree in the hot chicken stock. Add to the rice and bring to the boil, stirring and scraping the bottom of the pan to dislodge any grains stuck there.
4- When the stock boils, ad the oregano and stir in. Cover with a tightly fitting lid, lower the heat to the barest simmer and leave the rice to cook undisturbed for 15-18 minutes, or until the stock has been absorbed and the rice is fluffy and separate.
5- Using a large fork to avoid crushing the grains, carefully toss the rice with the paprika, adding salt and freshly ground black pepper to taste. Add the butter and toss again to mix well. Serve immediately.
- Portuguese rice are ready to eat, don't wait anymore.
photo credit goes to = www.vegrecipesofindia.com