Pork Rib Rice with Broccolini Tomato and Red Wine ❦ Arroz de Entrecosto com Grelos Tomate e Vinho
This super tasty, and easy, Portuguese rice dish is perfect for a rainy British night in. Turn on the fireplace, pour yourself a nice glass of red wine and two hours later, you will have the most delicious tender rib flavoured rice ever. The meat stews away in a tomato and red wine broth which is later used to cook the rice.
In Portugal, grelos, called rapini and also known as broccoli rabe, is most often used. Unfortunately, I can't find it locally, so I use broccolini, also known as tenderstem broccoli, as a good substitute.
Do not let the long cooking time put you off, I promise it will be worth it. It also is hands off, so you throw it in and forget it, just until the last 25 minutes of cooking when the rice is added. Served, "malandrinho", in Portugal it refers to brothy, saucy rice. It shouldn't be dry.
I also like to use parboiled rice. It is known as easy-cook long grain rice here in the UK.
A very popular brand is Uncle Ben's. It just has the perfect texture and never turns out sticky.
This rice is perfect on it's own or served alongside a roast pork loin.
Pork Rib Rice with Broccolini Tomato and Red Wine ❦ Arroz de Entrecosto com Grelos Tomate e Vinho Tinto
Takes 2 hours , *can be made ahead to 25 minutes before serving, see step 3