📝 About This Recipe
A staple in Brazilian steakhouses and family dinner tables, Arroz com Brócolis is more than just a side—it is a celebration of freshness and texture. This iconic dish transforms simple white rice into a vibrant, emerald-hued masterpiece infused with toasted garlic and tender florets. Its subtle earthiness and aromatic profile make it the perfect, elegant accompaniment to any hearty meal, embodying the soulful warmth of Brazilian home cooking.
🥗 Ingredients
The Rice Base
- 2 cups Long-grain white rice (rinsed until water runs clear and drained)
- 2 tablespoons Extra virgin olive oil
- 4 cups Boiling water (keep extra on hand)
- 1.5 teaspoons Kosher salt (adjust to taste)
The Broccoli Infusion
- 1 large head Fresh broccoli (approx. 1 lb, cut into very small florets)
- 1/4 teaspoon Baking soda (optional, to preserve the bright green color)
- 5 cloves Garlic (minced or thinly sliced)
- 1/2 small Yellow onion (finely diced)
- 1 tablespoon Unsalted butter (for finishing)
Garnish & Seasoning
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Fried garlic chips (optional garnish)
👨🍳 Instructions
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1
Begin by washing the rice in a fine-mesh sieve under cold running water until the starch washes away and the water runs clear. Drain thoroughly and set aside.
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2
Prepare the broccoli by cutting it into bite-sized florets. Peel the tough outer layer of the stem and dice the tender inner core finely so nothing goes to waste.
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3
In a large pot, bring 4 cups of water to a boil. Add a pinch of salt and the baking soda (if using). Blanch the broccoli florets for only 2 minutes until just tender but still bright green.
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4
Immediately remove the broccoli with a slotted spoon and plunge into an ice bath to stop the cooking process. Drain well and set aside. Keep the broccoli blanching water hot to use for cooking the rice.
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5
In a heavy-bottomed saucepan or a traditional Brazilian 'panela', heat the olive oil over medium heat.
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6
Add the diced onions and sauté for 3-4 minutes until translucent and soft, but not browned.
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7
Stir in the minced garlic and sauté for another 60 seconds until fragrant and golden. Be careful not to burn the garlic as it will turn bitter.
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8
Add the drained rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains. This coats each grain in oil, ensuring the rice stays fluffy and separate.
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9
Pour in 4 cups of the hot broccoli-infused water. Add the salt and stir once to combine.
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10
Bring the mixture to a simmer. Once simmering, reduce the heat to the lowest setting, cover the pot tightly, and cook for 15-18 minutes.
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11
Check the rice; if the water is absorbed and the grains are tender, turn off the heat. If it’s still a bit crunchy, add a splash more water and cook for 2 more minutes.
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12
Gently fold in the blanched broccoli florets, the tablespoon of butter, and the chopped parsley. The residual heat from the rice will warm the broccoli through without overcooking it.
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13
Cover the pot again and let the rice rest for 5 minutes. This 'steaming' phase is crucial for the perfect fluffy texture.
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14
Fluff the rice gently with a fork, incorporating the green florets evenly throughout the white grains.
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15
Transfer to a serving bowl, top with fried garlic chips if desired, and serve immediately.
💡 Chef's Tips
Always toast your rice in the oil and aromatics before adding liquid; this is the secret to the 'soltinho' (loose) texture Brazilians love. Using the water used to blanch the broccoli to cook the rice adds an extra layer of subtle flavor and nutrition. Do not stir the rice while it is simmering, as this activates the starch and leads to a mushy, sticky texture. If you prefer a more integrated look, you can finely chop half of the broccoli and leave the other half as small florets. For a vegan version, simply omit the butter or replace it with a high-quality vegan butter substitute.
🍽️ Serving Suggestions
Pair this with a classic Brazilian Picanha (sirloin cap) or grilled churrasco meats. Serve alongside Feijão (Brazilian black beans) for the ultimate comforting daily meal. It acts as a beautiful bed for pan-seared white fish or garlic shrimp. Enjoy with a crisp glass of Sauvignon Blanc or a refreshing lime Caipirinha. A side of Farofa (toasted cassava flour) provides a wonderful crunchy contrast to the tender rice.