This fantastic rice is on rotation here at Casa Castro. It was my favourite rice when I was a kid. My mother was an amazing cook, but her rice was, and still is, the best I have ever tasted. Feel free to omit the chorizo and swap out the chicken stock for vegetable stock, to make it vegan. I made some delicious egg topped sirloin steaks to accompany this rice today, but it is fantastic on its own.
Portuguese Savoy Cabbage and Cannellini Bean Rice ❦ Arroz de Repolho e Feijão Branco
Takes 30 minutes
200 g. Long grain rice, preferably par-boiled aka easy cook rice
50 g. Portuguese or Spanish chorizo, casing removed and sliced (optional)
800 ml. Chicken or vegetable stock, or water
400 g. Canned Cannellini beans in water, undrained (the starch is desirable)
1/2 Onion finely chopped
3 cloves of garlic, minced
1 Bay leaf
1 tbsps. Fresh flat-leaf parsley, finely chopped
1 Savoy cabbage, outer leaves only. I used 8 leaves, roughly chopped
2 tbsps. Red wine vinegar
1 tsp. Tomato paste concentrate
1 tsp. Sweet paprika
1 tsp. Ground ginger
Salt and freshly ground black pepper to taste
1. In a medium pan on medium/high heat add extra virgin olive oil and saute onion and chorizo until onion is golden brown and add vinegar. Reduce heat to low, add beans, including liquid from the can, garlic, parsley, and cabbage. Stir and saute for about 30 seconds.
2. Add stock and tomato paste, stir. Cover and simmer on low heat for 15 minutes.
3. After 15 minutes, add rice, stir and cover. Simmer for 15 minutes more until rice is cooked through.
4. Finished rice should be saucy, not dry.
5. Serve immediately.