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Arroz a Grega (Brazilian Greek Rice Pilaf)

Arroz à Grega is a Brazilian Greek Rice Pilaf that is not really Greek! Despite the interesting (and somewhat misleading) name, it is a delicious, colorful and festive side dish that will bring joy to your holiday table.

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  • 2 cups [Carolina® Basmati Rice]
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 1 large carrot, peeled and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1 yellow or orange bell pepper, seeded and finely diced
  • 3 cloves garlic, minced
  • 1 cup peas, frozen or fresh
  • 1/2 cup golden raisins
  • Salt and freshly ground pepper, to taste
  • 3 cups hot water
  • Optional: 1 bay leaf
  • 1/3 cup chopped parsley
  • 2 green onions, chopped


  • Place the rice in a fine mesh sieve and rinse until the water runs clear. Reserve to dry.
  • In a large pot, over medium heat, heat the oil and butter. Once the butter has melted, add the onion and sauté for a couple minutes, until translucent. Then, add the carrot and bell peppers, and continue sautéing until they begin to soften, about 2-3 minutes. Stir in the garlic and cook for a minute, until fragrant.
  • Add the the peas and raisins and mix to combine.
  • Stir in the rice and sauté for a couple of minutes. Season with salt and pepper.
  • Pour in the hot water and give it a good stir. Taste the water to check the seasoning and adjust as needed. Add the bay leaf, if using, and bring to a boil.
  • Once boiling, lower the heat to a simmer, cover and cook for 15 minutes.
  • Turn the heat off and crack the lid open. Let it sit, untouched, for another 15 minutes. Then, fluff with a fork and stir in the chopped herbs.
  • Transfer to a nice platter and serve!



You can make this rice pilaf ahead, let it cool and refrigerate for a couple of days before serving.


- To reheat individual portions, use the microwave.
- To reheat a larger portion, I like to use a double boiler. If you don’t have a double boiler, set a saucepan full of water to boil, and then place a large bowl (larger than the saucepan) with the rice pilaf on it. Let it heat, stirring the rice every now and then, until hot!


Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days.


You can freeze Arroz à Grega for up to 3 months!


Serving: 1g, Calories: 155kcal, Carbohydrates: 26g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 49mg, Fiber: 2g, Sugar: 9g