Entree: Brazil – Amazonas – Baião de Dois com Peixe (Rice-and-beans cooked together with fish and regional aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 ml) unsalted butter
- 4 oz (115 g) smoked bacon, diced
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cups (400 g) cooked cowpeas or black-eyed peas
- 2 cups (370 g) long-grain white rice, rinsed
- 3 cups (720 ml) fish or chicken stock, hot
- 2 firm freshwater fish fillets, approx. 8 oz (225 g) each
- 4 oz (115 g) queijo coalho or farmer's cheese, cubed
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 3 green onions, sliced
- 1 lime, cut into wedges

Instructions

1. In a large heavy-bottomed pot over medium heat, melt 2 tbsp (30 ml) oil and 2 tbsp (30 ml) butter. Add the diced bacon and cook until browned and slightly crisp, about 5 minutes. Remove half the bacon with a slotted spoon and reserve for garnish.
2. Add the chopped onion, garlic, and green bell pepper to the pot and sauté in the bacon fat until soft and translucent, about 5–7 minutes. Stir in the cumin and smoked paprika and cook 1 minute to bloom the spices.
3. Add the rinsed rice and cooked cowpeas (black-eyed peas) to the pot. Stir to coat the rice grains in the aromatics and fat for 2 minutes.
4. Pour in the hot stock, bring to a simmer, then reduce heat to low, cover, and cook gently until the rice is almost tender, about 15–18 minutes. Check and add a little more hot stock or water if the mixture seems too dry.
5. While the rice finishes, season the fish fillets with a pinch of salt and pepper. In a separate skillet, heat the remaining 2 tbsp (30 ml) butter and 1 tbsp (15 ml) oil over medium heat. Sear the fillets 2–3 minutes per side until just cooked through. Remove, flake into large pieces, and keep warm.
6. When the rice is tender and most liquid is absorbed, gently fold in the seared flaked fish, cubed queijo coalho, reserved crispy bacon, and chopped cilantro. Cover and let rest off the heat for 5 minutes so the cheese melts and flavors meld.
7. Fluff gently with a fork, taste for seasoning, adjust salt and pepper if needed, garnish with sliced green onions and lime wedges, and serve hot.