Brazilian Black Rice Recipe

Name: Brazilian Black Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water; 1 cup black rice (see Note); 1 small onion, finely diced; 1 large garlic clove, minced; 2 tablespoons unsalted butter; Salt and freshly ground pepper; 2 1/2 tablespoons extra-virgin olive oil; 3/4 pound medium shrimp, shelled and deveined; 1 teaspoon chopped rosemary; 3/4 pound cleaned small squid, bodies sliced crosswise 1/4 inch thick; 1/3 cup dry white wine; 1/2 cup tomato sauce

Servings: persons

2 1/2 cups water
1 cup black rice (see Note)
1 small onion, finely diced
1 large garlic clove, minced
2 tablespoons unsalted butter
Salt and freshly ground pepper
2 1/2 tablespoons extra-virgin olive oil
3/4 pound medium shrimp, shelled and deveined
1 teaspoon chopped rosemary
3/4 pound cleaned small squid, bodies sliced crosswise 1/4 inch thick
1/3 cup dry white wine
1/2 cup tomato sauce

1
In a saucepan, bring the water to a boil with the rice.
2
Cover and simmer over moderately low heat until tender, 45 minutes.
3
In a medium skillet, cook the onion and garlic in the butter over moderate heat until softened.
4
Stir in the rice, season with salt and pepper, cover and keep warm.
5
In a large skillet, heat 1 tablespoon of the oil.
6
Add the shrimp and 1/2 teaspoon of the rosemary; season with salt and pepper.
7
Cook over moderate heat, turning once, until just white throughout; transfer to a plate.
8
Add 1 tablespoon of the oil to the skillet; increase the heat to moderately high.
9
Add half of the squid and 1/4 teaspoon of the rosemary; season with salt and pepper.
10
Cook, turning once, until the squid is just firm, 1 minute; transfer to the plate.
11
Repeat with the remaining squid, 1/2 tablespoon of oil and 1/4 teaspoon of rosemary.
12
Add the wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom.
13
Stir in the tomato sauce and the seafood; cook just until heated through.
14
Season with salt and pepper.
15
Mound the rice on plates, top with the seafood and sauce and serve right away.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups water, 1 cup black rice (see Note), 1 small onion, finely diced, 1 large garlic clove, minced, and more.

Yes, Brazilian Black Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brazilian Black Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions