Portuguese Rice and Beans, also known as Jagacida, is a flavourful rice dish seasoned with onions, paprika, and garlic, enriched with tomato paste.
Serving Suggestions for Portuguese Rice and Beans
Portuguese Rice and Beans pairs wonderfully with various dishes. Try it with our Vegan Pataniscas for a delightful plant-based meal. Pataniscas are typically crispy fritters made with fish, but our vegan version uses tofu and hearts of palm as a delicious alternative. Jagacida also makes an excellent side dish for other vegan meals like grilled vegetables, roasted tofu, or a hearty lentil stew. For a feast, include it in a spread with fresh salads, crusty bread and other Portuguese small dishes. This versatile dish will bring warmth and satisfaction to any meal. Enjoy!
Choosing the Best Rice for Jagacida
The choice of rice can significantly impact the texture and flavour of your Jagacida. Opt for short-grain rice varieties like Carolino, Arborio or Carnaroli, which absorb flavours well and become pleasantly creamy during cooking. These varieties are ideal for creating a rich and satisfying dish that complements the hearty beans and savoury seasonings in Jagacida. Using medium or long-grain rice can still yield a delicious dish, especially if that’s what you have on hand.
More Portuguese and Rice Recipes
Vegan Bacalhau com Grão – Hearts of Palm and Chickpea Salad
Vegan Peixinhos da Horta – Tempura Green Beans
Vegan Jollof Rice – Party Rice
Vegan Arroz de Marisco – Portuguese ‘Seafood’ Rice
Portuguese Rice and Beans – Jagacida
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 bay leaf
- 1 cup Carolina rice
- 2 ½ cups vegetable stock
- 400 g tin kidney beans
- 1 teaspoon white wine vinegar
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan with a lid over medium heat. Once hot add the diced onion with a pinch of salt. Sauté until they are soft and translucent, around 4 minutes.
- Add the minced garlic and continue to sauté until fragrant, around 30 seconds.
- Next add the tomato paste, paprika, and bay leaf, sauté until the tomato paste is sizzling and turning a darker red, around 2 minutes.
- Now add the rice and the vegetable stock, stir together well then bring to a simmer, turn down the heat to low then cover for 10 minutes.
- Drain and rinse the kidney beans then add them to the pot. Mix well then cover again until the rice is cooked, around 10 minutes.
- We prefer the rice to have a creamy consistency, you can add more water as needed to achieve your desired consistency.
- Stir in the white wine vinegar then taste and adjust the seasoning. The amount of salt needed will depend on the salt levels in your vegetable stock, we had to add ½ teaspoon of salt.
