📝 About This Recipe
Transport your kitchen to the sun-drenched plains of the Alentejo region with this vibrant, emerald-hued Portuguese Cilantro Rice. Unlike dry pilafs, this 'arroz malandrinho' style is celebrated for its slightly saucy, loose texture and an explosion of fresh, herbaceous flavor. It is the ultimate comfort dish, balancing the earthiness of garlic and olive oil with the bright, citrusy punch of a mountain of fresh cilantro.
🥗 Ingredients
The Rice Base
- 1.5 cups Arroz Agulha or Carolino (Long-grain or Portuguese short-grain rice; do not rinse)
- 3 tablespoons Extra Virgin Olive Oil (High quality Portuguese oil preferred)
- 1 medium White Onion (very finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 Bay Leaf (dried or fresh)
The Flavor Infusion
- 2 large bunches Fresh Cilantro (leaves and tender stems separated)
- 3.5 cups Chicken or Vegetable Stock (low sodium, kept hot)
- 1/4 cup Dry White Wine (such as Vinho Verde or Pinot Grigio)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by prepping your cilantro: Wash the bunches thoroughly. Finely mince the tender stems and set them aside. Roughly chop the leaves and divide them into two equal piles.
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2
In a heavy-bottomed pot or a traditional Portuguese clay pot (tacho), heat the extra virgin olive oil over medium-low heat.
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3
Add the finely diced onion and the bay leaf to the oil. Sauté for about 5-6 minutes until the onion is translucent and soft, but not browned.
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4
Stir in the minced garlic and the finely chopped cilantro stems. Cook for another 2 minutes until the fragrance fills the room.
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5
Increase the heat to medium and add the dry rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains, ensuring every grain is coated in the aromatic oil.
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6
Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer until the liquid has almost completely evaporated.
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7
Add the hot stock, salt, and black pepper. Stir once to combine, then bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 12-15 minutes. The rice should be tender but still have a slight bite (al dente).
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9
While the rice cooks, take one pile of the chopped cilantro leaves and pulse them in a small food processor with a tablespoon of water or oil to create a coarse paste (optional, for a deeper green color).
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10
When the rice is done, remove the pot from the heat. It should still look slightly wet—this is the 'malandrinho' style.
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11
Fold in the cilantro paste (if using), the remaining fresh chopped cilantro leaves, and the lemon juice. The heat from the rice will wilt the leaves perfectly.
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12
Taste and adjust seasoning with more salt or pepper if needed. Cover and let it rest for 2 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use fresh cilantro; dried cilantro will not work for this recipe as it lacks the necessary oils and bright flavor. For a truly authentic 'Arroz Malandrinho,' aim for a 1:2.5 or 1:3 rice-to-liquid ratio so it remains saucy. Do not rinse the rice; the surface starch helps create the signature creamy consistency of Portuguese rice dishes. If you find the cilantro flavor too polarizing, you can substitute 1/4 of the volume with flat-leaf parsley for a milder profile. Use a high-quality Portuguese olive oil to finish the dish for a silky mouthfeel and peppery note.
🍽️ Serving Suggestions
Serve alongside 'Peixe Assado' (Grilled Fish), particularly sea bass or sea bream. Pairs beautifully with 'Gambas à Aguillo' (Garlic Shrimp) for a seafood feast. Accompany with a chilled glass of Portuguese Vinho Verde to cut through the richness of the olive oil. Excellent as a side for 'Entrecosto' (Grilled Pork Ribs) or roasted chicken. Add a poached egg on top for a simple, comforting vegetarian lunch.