Portuguese Rice With Little Necks And Linguica

Portuguese Rice

There is no shortage of Portuguese heritage in Southern New England. And with the abundance of fresh seafood, the culture has influenced several dishes including this simple, but classic recipe. Adding just the right amount of spice and flavor, this is the best example of both Portuguese and New England heritage food.

RICE:

1/2 cup extra virgin olive oil
1 medium size onion
1/2 8 oz. can stewed tomatoes
2 cup rice
4 cup water
1 can drained mixed vegetables
1/4 cup linguica (optional)

Place 1/2 cup olive oil with cut up onion in saucepan. Cook over medium heat, stirring until onion is golden. Add 1/2 can of tomatoes and 4 cups of water; bring to boil.

Add salt and pepper to taste. Add the rice and cover; let simmer over low-medium heat. Add drained vegetables and 1/4 cup of chopped linguica.

Cover and let simmer (every 5 minutes or so take cover off and stir, making sure it does not burn).

LITTLE NECKS:

1 sliced large onion
1 cup Narragansett light beer
1/2 can stewed tomatoes
1/2 cup olive oil
1/2 cup water
2-3 lbs. fresh little necks

Place 1/2 cup of olive oil with chopped onion in saucepan. Cook over medium heat until golden. Add 1/2 cup Gansett, tomatoes, and water; add salt and pepper to taste.

Let simmer, add little necks and cover. Cook just until little necks open on medium heat.

Plate the cooked rice and top with the little necks and enjoy.