Portuguese Rice with Parsley and Cilantro

10 40 205
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 8
Portuguese Rice with Parsley and Cilantro
Health Highlights


1 leaf Bay leaf
1/4 tsp Cayenne pepper (or to taste)
2 tbsp Cilantro (coriander) (fresh leaves, chopped)
2 tsp Garlic (minced)
1/4 cup Olive Oil, Extra Virgin
2 tbsp Parsley, fresh (chopped)
1 1/2 cup chopped Tomato
1 1/2 tsp Salt
1 1/2 cup White rice, parboiled, dry
1 1/2 cup Yellow onion


In a 4-quart medium saucepan heat the oil over high heat until hot.

Add the onion and cook, stirring, until softened, 4 minutes.

Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water (2 1/4 cups), parsley and cilantro and bring to a boil.

Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid has evaporated and the rice is tender.

Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.

Optional: You can use 1.5 cup of canned tomatoes instead of fresh to keep flavour in winter.

Nutrition Facts

Per Portion

Calories 205
Calories from fat 66
Calories from saturated fat 10.6
Total Fat 7.3 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.8 g
Cholesterol 0
Sodium 447 mg
Potassium 196 mg
Total Carbohydrate 33 g
Dietary Fiber 1.7 g
Sugars 2.4 g
Protein 3.2 g

Dietary servings

Per Portion

Grain 1.3
Vegetables 0.8

Energy sources


Meal Type(s)