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Brazilian Onion and Garlic Rice with Black Eyed Peas


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Brazilian Onion and Garlic Rice with Black Eyed Peas


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Brazilian Onion and Garlic Rice with Black Eyed Peas

This flavorful rice gets its amber color from red palm oil, also known as dende oil, which is a staple of the Brazilian kitchen, but the flavor punch comes from their version of garickly sofrito. Enjoy it with someone you love.


  • Prep Time : 15 min
  • Cook Time : 35 min
  • Ready Time : 50 min


4 cups Servings


  • 1 cup medium-grain white rice
  • 10 cloves garlic, peeled and cut in half, any green centers discarded
  • 1 medium white onion, peeled and roughly chopped
  • 1/4 cup red palm oil, divided
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • 2 (15-ounce) cans black eyed peas, drained, well rinsed
  • 1/4 cup cilantro leaves
  • 1 tablespoon dried marjoram leaves or 2 tablespoons fresh


1) Line a rimmed baking sheet with paper towels. Place the rice in a fine-mesh strainer and rinse well under running water until the water runs clear. Spread the wet rice on the prepared baking sheet and allow to dry before cooking.
2) Combine the garlic cloves, onions, 2 tablespoons of the oil, and ½ teaspoon of the salt in a food processor and pulse for 1 to 2 minutes, until the mixture turns into smooth paste. Remove from food processor and set aside.
3) Set a medium-large saucepan over high heat. Add the remaining oil and heat until it is melted and hot. Add the onion and garlic mixture and cook for 4 to 5 minutes, until it begins to exude liquid and become translucent. Add the rice and the remaining salt and cook, stirring, for 5 to 6 minutes, until the rice is pale brown. Add the water. Lower the heat to a simmer, stir well, cover, and cook for 15 to 20 minutes. The rice should be soft, but still a bit firm to the bite, and not mushy.
4) Stir in the black-eyed peas, cover, and cook for 1 or 2 minutes, or until heated through. Add the cilantro and marjoram, stir well, and serve immediately.


About Chef Tami Weiser


Before starting The Weiser Kitchen.com, I was a cerebral yeshiva student from the Five Towns, an artsy thespian, and a Vassar College girl. I studied anthropology and archeology as an undergraduate, worked on digs and traveled in the Middle East, Western Europe, and the United States. I did graduate work in ethnomusicology and Jewish world studies at the Jewish Theological Seminary, and then attended Law School in Miami, working as an editor in on the Inter-American Law Review. I have started large non-profit music schools, taught Hebrew School, run adult education programs and taught global Jewish cooking from my travels and studies. I am proudest of my family—my three incredible teenaged kids, my wonderful husband, my parents, sister and muchatunim. After attending the Institute for Culinary Education (ICE) and graduating with highest honors and a leadership award, I worked as a recipe editor, writer, and ebook developer. I've staged at numerous restaurants in the New York metro area, ghost-written for high-end chefs (shhh!), and worked in the recreational division at ICE. I've taught private students and at local cooking schools. I've been catering large scale charitable events for many years. Notably, I study with the iconic writer, food editor and my friend, Molly O'Neill.




One Response to Brazilian Onion and Garlic Rice with Black Eyed Peas

  1. avatar says: frippie

    What is red palm oil?

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