Arroz com Pequi

🧂 Ingredients

• 2 cups Long-grain white rice(Rinsed thoroughly under cold water until the water runs clear.)
• 8 pieces Pequi fruit(Fresh or preserved in brine. Ensure they are clean. Handle with care due to internal thorns.)
• 3 cloves Garlic(Minced finely.)
• 1 medium Yellow onion(Finely chopped.)
• 4 cups Chicken broth(Low sodium is recommended to control saltiness.)
• 2 tablespoons Vegetable oil or butter
• to taste Salt(Start with 1 teaspoon and adjust as needed.)
• 1/4 teaspoon Black pepper(Freshly ground, optional.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Heat the vegetable oil or butter in a medium saucepan or Dutch oven over medium heat (approximately 175°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 7 minutes
2. 2

   Toast the rice and pequi: Add the rinsed rice to the saucepan and stir continuously for 2-3 minutes until the grains appear slightly opaque and are coated in the oil. Add the pequi fruit pieces and stir gently for another minute to warm them through and release their aroma.

   ⏱️ 4 minutes
3. 3

   Add liquid and season: Pour in the chicken broth. Add salt and freshly ground black pepper (if using). Stir to combine, ensuring no rice is stuck to the bottom of the pan.

   ⏱️ 1 minute
4. 4

   Simmer and cook: Bring the mixture to a boil, then reduce the heat to low, cover the saucepan tightly, and let it simmer gently for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time.

   ⏱️ 20 minutes
5. 5

   Rest and fluff: Once cooked, remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. This allows the steam to finish cooking the rice evenly. Gently fluff the rice with a fork, distributing the pequi pieces throughout. Be mindful of the pequi seeds and thorns.

   ⏱️ 10 minutes
6. 6

   Serve: Serve the Arroz com Pequi hot, ensuring each portion gets some of the flavorful pequi fruit. Remember the caution about the thorns inside the fruit.

   ⏱️ N/A

💡 Pro Tips

• ✓Pequi has a very distinctive and strong flavor; it's an acquired taste for some. Start with less if you're unsure.
• ✓Crucially, never bite directly into the pequi fruit. The flesh is eaten by sucking it off the seeds, which are surrounded by sharp, needle-like thorns. Be cautious when eating.
• ✓Pequi fruit can be found preserved in brine in Latin American markets or online. If using fresh, ensure they are ripe and properly cleaned.
• ✓For a richer flavor, you can use a combination of chicken and vegetable broth.

🔄 Variations

• Add shredded cooked chicken or small pieces of sautéed chicken to the rice during the last 10 minutes of cooking.
• Increase the number of pequi fruit pieces for a more intense flavor.
• Add a pinch of turmeric or saffron for a golden hue.

🥗 Nutrition

Per serving