Portuguese JAG. (rice)

Name: Portuguese JAG. (rice)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 to 10
Ingredients: 4 or 5 c water; 2 1/2 c white long rice; 2 bay leaves; 1 1/2 lb linguica(portuguese sausage or turkey sausage); 1 Tbsp tomato paste (with salt added preferred); 10 oz lima beans(freezer section )or can add red kidney beans 2 cans is fine.); 1 large onion (chopped); 1 Tbsp garlic (minced)or 3 fresh garlic cloves minced garlic; 1/2 tsp white pepper (or good pinch of red pepper flakes; 1-2 Tbsp portuguese olive oil (or italian olive oil works okay too'; you can italian sausage instad of turkey sausage mild or hot.)

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By maria maxey
@crazychelf

My MOM always made this dish and brought it for family gatherings.ITS great covered dish for any special accession .WE all learned from our mother and grandmother,now i'm sharing with my children and now their children.5 ganerations. RAPOSO FAMILY

Rating:

★★★★★ 2 votes5

Comments:

15 Comments

Serves:

8 to 10

Prep:

10 Min

Cook:

40 Min

Ingredients

4 or 5 c

water
2 1/2 c

white long rice
2

bay leaves
1 1/2 lb

linguica(portuguese sausage or turkey sausage)
1 Tbsp

tomato paste (with salt added preferred)
10 oz

lima beans(freezer section )or can add red kidney beans 2 cans is fine.)
1 large

onion (chopped)
1 Tbsp

garlic (minced)or 3 fresh garlic cloves minced garlic
1/2 tsp

white pepper (or good pinch of red pepper flakes
1-2 Tbsp

portuguese olive oil (or italian olive oil works okay too'
·

you can italian sausage instad of turkey sausage mild or hot.)
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How to Make Portuguese JAG. (rice)

Step-by-Step

HEAT olive oil in a 2 quart saucepan.

FRY your linguica,seasoning with salt and pepper.
ADD Onions,and garlic, sauteeing until onions are tender and translucent;be careful not to burn the garlic.
ADD WATER, tomato paste,and bay leaves,stirring until the tomato paste is dissolved.
ADD your beans,and rice,stirring to combine;bring to a boil on high temperature.
WHEN boiling ,turn to medium low heat and cover,cooking 20-30 minutes.
CHECK occasionally,stir to avoid sticking,lowering the heat a smidge further if needed;rice should be fairly dry when cooked completely .
REMOVE the bay leaves, before serving.
LITTLE NOTE IF you'd to lower the fat a little.TRY GASPAR'S turkey linguaca ,its sold in the same SECTION AS THE CHOURICO OR ITAILIN SAUSAGES.

YOU CAN ALSO try to use brown rice.and peas just use your ideas.Let me know what was the different way it was made. ENJOY it AND GOD BLESS..