Mom’s Portuguese Rice Recipe on Food52 (2024)

I have never used linguiça but I was interested and bought some at a butcher shop where they make their own. I made this recipe with chicken thighs on top and it was delicious! A keeper and it was even put on the list of recipes to cook when we entertain! I followed the directions and didn’t add or change a thing…

Delicious dish. Came out really good except it had way too much tomato paste taste. I used the whole 6oz can as is called in the recipe. I used Cento, perhaps it's not a good one to use, although I did use it before and it was fine.

Rose April 26, 2023

Smoked,dried,fresh sausage

I made this recently and it was AMAZING! SO good!

Hm- I was all set to try this recipe, but a couple of things stopped me. The amount of liquid is way high for the amount of rice; I wonder if that was a typo and it was supposed to be 2c. rice- or maybe the author is using a pot with a very ill fitting lid; I checked a few similar recipes in Portuguese cookbooks and they all used more normal ratios of liquid to rice. Also, in my experience white rice cooked by any method (other than paella) takes right about 20 min, and I don't see why this should be more.
I can see no reason for cooking the linguica in added, oil, it can provide more than enough on it's own. Among my Portuguese relatives and friends, some like things greasy and some don't; I'm a definite don't. I think I'll just roll my own on the recipe; I'd much rather use tomatoes, or maybe passata, in place of the tomato paste, which really doesn't taste much like tomatoes.

Excellent recipe! I've only used linguica to make paella and decided I wanted to try something new. Took the suggestion of adding the chicken thighs. Makes the house smell like a restaurant. Yummy!

Happened to have linguica and made this and was very pleased with the excellent effort to reward ratio. Very tasty.

Followed the recipe as written, except substituting andouille for linguiça 'cause that's what we had. May have gone a little heavy on the pepper flakes. A great, spicy dish! We served it with Spicy Shrimp (recipe also on this site). We like spicy food and these two are a terrific match. Washed it down with a chilled, Rioja rose. Doesn't get any better than that.

I've been wanting to make this recipe forever and WOW it blew me away. In typical Grossy Pelosi fashion, the simple ingredients combine to make a "how is this so good, omg I need thirds" kind of meal. Adding this to the rotation!

G G. February 19, 2022

Finally had an opportunity to make this and it is at least as good as everyone says! Made it with the chicken thighs, which were fall-off-the-bone tender, and deelicious. Also, made it with brown rice(!), which is what we had on hand, and which of course takes a LOT longer to be completely cooked. To compensate, we held off adding the chicken back to the pot until about 30 minutes in (rice took over an hour to be done). Taste-wise, the brown rice was fine. But were I to use it again, I'd look into parboiling or somehow otherwise making that cook time quicker - it was agony waiting with those succulent scents in the air!

I couldn’t find chorizo at the market and happened upon linguica - never used it before so I googled recipes and came up with this one. Hit the jackpot of Portuguese rice with this one - truly a comfort food - creamy rice in a thick porridge with tasty linguica all crusty around the edges. Added boneless skinless chicken thighs and some peas and had two helpings. Like a cousin of paella, not as dry and no seafood so reheating is just as good as the day made. The ratio of rice to meat is perfect. Definitely a keeper, easy to throw together and pop in the oven.

This meal is amazing - as a Louisiana native, I immediately thought of jambalaya when cooking it - but dare I say, I liked it better than jambalaya when eating it. My husband asked for seconds :)

whym June 23, 2021

I've made this recipe twice, and it might just be THE perfect comfort food. The creamy, tomato-ey rice is so flavorful and tender, and paired with the coins of linguica? It's heaven. I already can't wait to make it again.

Just made this - it’s excellent! I added an extra tablespoon of hot paprika and fresh shelled peas. I also didn’t have a bay leaf. Really really delicious

Next time you guys are in Hawaii take some Portuguese sausage home! Seriously we have multiple brands in our local grocery store because those of Portuguese descent are an important part of our ethnic mix. Our packages are all 1# and not wanting any leftovers I put all that in which made a very rich dish perhaps better used as a stuffing for peppers.

My Portuguese mom made this all the time, amazing. She would also put chicken thighs in with it. We use Chourico, another Portuguese sausage that is similar to lingucia but a bit spicier. I am going to try this, can't wait. So happy to see this on Food 52!!!!!! Also so happy to now follow GrossyPelosi! YAY!

This was so good, like a big comforting hug in a bowl! Thank you for sharing this recipe!

This is so good. I couldn't find the sausage that the recipe specified so I used andouille. Next time I might add some chicken and maybe some olives like Massman mentions. Delicious.

You're fortunate- my Portuguese/ American mother and her very Portuguese mother mostly stayed away from Portuguese cooking- like many immigrants, they were intent on being American. Linguica, however, was used a lot. Unfortunately, decent linguica has become hard to find. In my area, the only generally available brand is Silva, which I don't consider edible. I don't get around a lot anymore, but there are still small scale makers who sell at small markets in areas with a large Portuguese population and Spanish Table stores will have some good stuff.