O arroz malandrinho de feijão com ervilhas é daqueles pratos caseiros que aquecem o coração: húmido, cheio de sabor e perfeito para acompanhar carnes, peixe frito ou até brilhar sozinho numa refeição reconfortante. Nesta versão, as ervilhas trazem frescura e cor, enquanto o feijão vermelho e o toucinho fumado garantem profundidade e uma textura cremosa irresistível.

Ingredientes

  • 200gr Arroz carolino
  • 200gr feijão vermelho (cozido)
  • 1 cebola finamente picada
  • 1 dente de alho esmagado
  • 1 folha de louro
  • 600ml água
  • 2 colheres de sopa de polpa de tomate
  • 25ml de vinho branco
  • 1 pitada de cominhos
  • Talos de salsa finamente picados
  • 3 tiras laminadas de toucinho raça bísaro
  • Sal
  • Pimenta preta
  • Azeite

Preparação

  1. Coloque a água numa panela. deixe ferver, e coza as ervilhas durante 3 minutos, passe pelo chinês aproveitando a agua da cozedura e reserve as ervilhas.
  2. Noutra panela faça um fundo com a cebola, o alho, as tiras de toucinho, os talos de salsa, a folha de louro, os cominhos e quando a cebola alourar refresque com o vinho branco e deixe evaporar o álcool.
  3. Adicione a polpa de tomate e o arroz.
  4. Adicione aos poucos o caldo que reservou da cozedura das ervilhas (previamente quente)
  5. Tempere com sal e deixe em lume brando cerca de 15 minutos.
  6. 6Acrescente as ervilhas, retifique de sal e pimenta preta.

Craving a cosy Portuguese rice bowl with a fresh, vibrant twist? The English version awaits below!

Portuguese Creamy Bean & Pea Rice (Arroz Malandrinho de Feijão com Ervilhas)

This dish is the epitome of Portuguese comfort food—a creamy, “soupy style” rice featuring red beans, sweet peas, and the irresistible smokiness of bacon or Portuguese cured pork. “Arroz malandrinho” refers to rice served loose and juicy, perfect for scooping up by the spoonful. The addition of peas (ervilhas) gives this version an eye-catching green pop and a gentle, sweet note that lightens the dish beautifully. It’s a brilliant side for grilled or fried meats, but so hearty it can stand alone as a simple main course.

The base of slowly sautéed onions, garlic, and smoky pork sets up a deep, savoury flavour, complemented by a touch of cumin and tomato for richness. Using Carolino rice gives the signature creamy, flowing texture unique to Portuguese rice dishes. Don’t rush at the end—add the peas just before serving so they stay bright and full of bite! For vegetarian friends, simply skip the bacon and use veggie stock for an equally delicious result. Top with plenty of chopped parsley stalks for a fresh finish.

Tip: Resist the urge to let the rice absorb all the broth—it should be saucy, never dry. Serve in deep bowls with a drizzle of good olive oil on top for an authentic touch.

Ingredients

  • 200g Carolino rice (short-grain, or Arborio as substitute)
  • 200g cooked red kidney beans
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 600ml water
  • 2 tbsp tomato purée
  • 25ml white wine
  • 1 pinch ground cumin
  • Finely chopped parsley stalks
  • 3 thin slices of Portuguese smoked bacon or pancetta
  • Salt and freshly ground black pepper
  • Olive oil
  • About 100g fresh or frozen peas

Method

  1. Bring the water to a boil in a saucepan. Add the peas and cook for 3 minutes, then drain the peas, reserving the cooking water. Set the peas aside.
  2. In another saucepan, gently sauté the onion, garlic, bacon, parsley stalks, bay leaf, and cumin in a good drizzle of olive oil until the onion is golden and soft.
  3. Deglaze the pan with the white wine, letting the alcohol evaporate for a minute or two.
  4. Stir in the tomato purée and the rice. Let the rice toast for a minute, then gradually add the hot reserved pea cooking water, a ladleful at a time, stirring gently and keeping the rice loose and saucy.
  5. Season with salt and allow to cook gently for about 15 minutes, adding more hot water if needed—you want the rice to be loose and flowing, never dry.
  6. After 10 minutes, stir in the cooked red beans, and after 15 minutes, add the peas. Taste and adjust salt and freshly ground black pepper.
  7. Serve immediately, hot and “malandrinho”—with plenty of broth, a final sprinkle of fresh parsley, and a drizzle of olive oil on top.