Entree: Brazil – Para – Arroz Paraense (Pará-style coconut rice cooked with regional aromatics and smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (370 g) long-grain white rice
- 1 1/2 cups (360 ml) canned coconut milk
- 2 1/2 cups (600 ml) water
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, seeded and diced
- 8 oz (225 g) smoked salted fish, flaked (peixe seco or smoked white fish)
- 1 cup (loosely packed) fresh cilantro, chopped (about 30 g)
- 2 tbsp (20 g) chopped green onions (scallions)
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice, optional
- 2 tbsp (16 g) toasted manioc (cassava) flour or farinha, optional for sprinkling

Instructions

1. Rinse the rice under cold water until the water runs clear; drain well.
2. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Sauté the chopped onion until translucent, 4–5 minutes. Add the garlic and diced bell pepper and cook 1–2 minutes until fragrant.
3. Add the drained rice to the pot and stir to coat the grains in the oil and aromatics; toast lightly for 2–3 minutes.
4. Pour in the coconut milk and water, add the bay leaf, salt, and pepper, then stir in the flaked smoked fish evenly. Bring to a gentle boil over medium-high heat.
5. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 18–20 minutes. Avoid stirring during this time to keep the grains separate.
6. Remove from heat and let rest, covered, for 8–10 minutes. Remove and discard the bay leaf.
7. Gently fluff the rice with a fork and fold in the chopped cilantro and green onions. Stir in lime juice if using and adjust seasoning.
8. Serve warm, optionally sprinkled with toasted manioc flour and accompanied by slices of lime or fried plantain.