Arroz de Cuxá (Shrimp and Okra Rice)
A flavorful rice dish from the Maranhão region of Brazil, featuring dried shrimp, okra, and a unique sour flavor from vinagreira leaves (or sorrel). This version is dairy and egg-free.
Ingredients
- 2 cups Long Grain Rice
- 1/2 cup Dried Shrimp, small
- 1 cup Okra, fresh or frozen, chopped
- 1 cup Vinagreira Leaves (or Sorrel), chopped
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Dendê Oil (Palm Oil)
- 4 cups Water
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- 1Rinse the rice and dried shrimp.
- 2Sauté onion and garlic in dendê oil until softened, about 5 minutes.
- 3Add the rice and cook for another minute, stirring constantly.
- 4Add the dried shrimp, okra, vinagreira leaves (or sorrel), water, salt, and pepper. Bring to a boil.
- 5Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 6Fluff with a fork and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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