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Portuguese Rice

  • Yield: 4 - 6 servings


  • 1/4 cup olive oil
  • 1 1/2 cups chopped yellow onion (about 1 medium onion)
  • 2 teaspoons minced garlic (about
  • 3 cloves)
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 1 bay leaf
  • 1 1/2 cups (1/2-inch cubes) chopped tomatoes (about 3 plum tomatoes)
  • 1 1/2 cups water
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 cup long-grain white rice


  • In a 4-quart medium saucepan, heat the olive oil over high heat until hot.
  • Add the onion and cook, stirring, until softened, 4 minutes.
  • Add the garlic, salt, crushed red pepper, and bay leaf and cook, stirring, for 1 minute.
  • Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes.
  • Add the water, parsley, and cilantro and bring to a boil.
  • Add the rice and stir well. When the liquid returns to a boil, stir once again, cover the pot, and reduce the heat to low. Cook the rice, undisturbed, for 20 minutes, until the liquid is dissolved and the rice is tender.
  • Let the rice stand for 5 minutes before fluffing with a fork. Remove the bay leaf and serve immediately.