Brazilian Lentil and Rice Skillet

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Brazilian comfort dish traditionally served on New Year's Eve for good luck and prosperity. Brown lentils and fluffy rice are simmered together with smoky bacon, sweet onions, and garlic for a hearty one-pot meal that pairs beautifully with a bright squeeze of vinegar and crisp greens.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 3 gSugar
• 17 gProtein
• 580 mgSodium
• 520 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the lentils and rice

• 1 cup dried brown or green lentils, rinsed and picked over
• 1 cup long-grain white rice, rinsed
• 4 cups water, plus more as needed
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the aromatics and seasoning

• 4 ounces thick-cut bacon or linguiça calabresa, diced
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon white vinegar (optional, for serving)

Directions

1. Place the rinsed lentils in a medium saucepan with the 4 cups water and bay leaves. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 25 minutes until the lentils are tender but still hold their shape. Drain any excess water and discard the bay leaves.
2. Meanwhile, heat the olive oil in a large deep skillet over medium heat. Add the diced bacon (or sausage) and cook for 4 to 5 minutes until the fat renders and the pieces turn golden and crisp. Transfer the meat to a plate, leaving the rendered fat in the pan.
3. Add the chopped onion to the skillet and sauté for 5 to 6 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the rinsed rice to the skillet and stir to coat each grain in the flavored fat. Toast the rice for 1 to 2 minutes, then pour in 2 cups of fresh water and bring to a gentle boil.
5. Stir in the cooked lentils, the reserved bacon, 1 teaspoon salt, and the black pepper. Cover, reduce the heat to low, and simmer for 18 to 20 minutes until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during cooking.
6. Remove the skillet from the heat and let it rest, covered, for 5 minutes. Uncover and fluff the lentils and rice together with a fork, adjusting the seasoning with additional salt if needed.
7. Stir in the chopped parsley, transfer to a serving bowl, and offer the vinegar on the side for drizzling. Serve hot alongside sautéed collard greens, orange slices, or a simple green salad for a traditional Brazilian presentation.

Cook’s Notes

• Soak the lentils in warm water for 30 minutes before cooking to cut simmering time and improve digestibility.
• Swap the bacon for traditional linguiça calabresa for a smokier, more authentic São Paulo flavor.
• For the classic New Year's presentation, serve alongside sautéed kale or collard greens and fresh orange wedges, both symbols of prosperity in Brazilian tradition.
• Add the rice only after the lentils are partially cooked so the grains do not turn to mush; keep the two textures distinct.
• A splash of malt or white vinegar right before eating cuts through the richness and brightens the whole dish.
• Leftovers keep well refrigerated for up to 3 days and reheat beautifully with a splash of water to refresh the texture.

You might also like

Americas

Sun-Dried Brazilian Salted Beef with Buttered Cassava

Americas

Brazilian Rice and Beans

Americas

Brazilian Black Bean Stew with Smoked Pork and Sausage

Americas

Brazilian Cheese Bread Bites