In Brazil, rice and beans (arroz e feijão) is not just a side dish — it is the foundation of daily nutrition for millions. Eaten at virtually every lunch and dinner, this combination is so embedded in Brazilian culture that the phrase is used colloquially to mean "the basics."
Brazilian White Rice
Ingredients
- 2 cups long-grain white rice
- 3 garlic cloves, minced · 2 tbsp vegetable oil
- 3.5 cups hot water · 1 tsp salt
Rinse rice under cold water until water runs clear. Heat oil in a saucepan over medium-high heat. Add garlic and stir for 30 seconds. Add the dry, drained rice and stir for 2 minutes, toasting slightly. Add hot water and salt. Bring to a boil. Reduce to lowest heat, cover, and cook for 15 minutes — do not lift the lid. Remove from heat and let steam for 5 more minutes. Fluff with a fork.
Brazilian Feijão (Seasoned Beans)
Ingredients
- 400g dried carioca beans (or pinto beans), soaked overnight
- 1 onion, finely diced · 4 garlic cloves, minced
- 2 bay leaves · 2 tbsp vegetable oil · Salt · Fresh herbs
Drain soaked beans. Cover with fresh water in a pressure cooker. Cook under pressure for 25 minutes (or simmer in a regular pot for 1.5–2 hours until tender). In a separate pan, heat oil, add onion and cook until golden, add garlic and cook 1 minute. Ladle about 1 cup of cooked beans into the pan and mash roughly to thicken the sauce. Pour this back into the main bean pot. Add bay leaves, simmer 5 more minutes. Adjust salt and finish with fresh herbs.