Brazilian Garlic Rice (Arroz Brasileiro)
A simple, aromatic rice dish that's a staple in Brazilian cuisine. Garlic and onion are sautéed until fragrant, then rice is toasted briefly before simmering in broth. The result is fluffy, garlicky rice with tender grains that's perfect as a side dish for any meal.
- Prep
- 5 min
- Cook
- 22 min
- Wait
- 5 min
- Total
- 32 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Measure out the rice and broth before you begin—you'll need them ready to go
- Mince the garlic and dice the onion completely before you start cooking
- Use a heavy-bottomed saucepan with a tight-fitting lid to ensure even heat and proper steam retention
Sauté aromatics
- Heat the olive oil in a 3-quart saucepan over medium-high heat.
- Add the minced garlic and diced onion, stirring frequently until the onion becomes translucent and the garlic is very fragrant, about 3–4 minutes.
- The aromatics should be soft and just beginning to turn golden, but not browned.
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Ready when: Onion is translucent and garlic is fragrant but not browned
Tip: Watch carefully to prevent garlic from browning, which will make it taste bitter and unpleasant
Toast the rice
- Add the rinsed rice to the pan with the sautéed aromatics.
- Stir constantly for 1–2 minutes until the rice grains turn mostly opaque and the mixture smells distinctly toasted.
- This step enhances the rice's flavor and helps the grains stay separated during cooking.
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Ready when: Rice grains are mostly opaque and mixture smells toasted and nutty
Tip: Stir constantly to prevent the rice from sticking or browning on the bottom of the pan
Add broth and bring to boil
- Pour the chicken broth into the pan and stir once or twice to combine with the rice and aromatics.
- Increase the heat to high and bring the mixture to a rolling boil, which should take about 1 minute.
- You'll see large bubbles break at the surface.
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Ready when: Large bubbles breaking rapidly at the surface
Simmer the rice
- Once the liquid is boiling, reduce the heat to low and immediately cover the pan with the lid.
- Simmer undisturbed for 15 minutes without lifting the lid.
- All the liquid will be absorbed by the rice as it cooks.
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Ready when: All liquid is absorbed and rice is tender but not mushy
Tip: Resist the urge to peek; opening the lid releases steam and can extend cooking time or result in mushy rice
Rest the rice
- Remove the pan from heat and let it sit, covered, for 5 minutes.
- The rice will continue to cook gently in the residual heat, and the grains will finish separating.
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Ready when: Rice is fluffy with separated grains
Fluff and season
- Uncover the pan and fluff the rice with a fork, breaking up any clumps.
- Taste a spoonful and adjust the seasoning with salt and black pepper as needed.
- Serve immediately while hot.
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Ready when: Rice is fluffy, grains are separated, and evenly seasoned
Good to know
Tips
- The key to fluffy, separated grains is toasting the rice briefly and not lifting the lid while simmering
- For extra depth of flavor, add a bay leaf to the broth or splash in a tablespoon of dry white wine before simmering
- This rice pairs beautifully with grilled meats, black beans, roasted vegetables, or stewed dishes
- Leftover rice can be transformed into fried rice by reheating it in a skillet with a beaten egg, diced vegetables, and a splash of soy sauce
Make ahead
You can prepare the minced garlic and diced onion up to 1 day in advance and store them in separate airtight containers in the refrigerator. The rice is best cooked fresh, though leftovers can be reheated.
Storage & reheating
Room temperature: Up to 2 hours (best served fresh). Refrigerator: Up to 3 days in an airtight container; reheat in a skillet with a splash of water over medium heat, stirring occasionally until warmed through. Freezer: Up to 1 month; thaw overnight in the refrigerator and reheat using the same method.
Substitutions
- chicken broth → vegetable broth or water. Vegetable broth adds a lighter flavor; water works but the rice will be less flavorful
- olive oil → butter or neutral oil. Butter adds richness; neutral oil works but olive oil is more traditional
- long-grain white rice → short-grain or medium-grain rice. Will result in slightly stickier rice, but still delicious
- garlic → 2–3 shallots, thinly sliced. Provides a milder, slightly sweet onion flavor instead of sharp garlic
