Arroz Com Couvres (Rice with Portuguese Cabbage)

Featured in the Honolulu Star-Advertiser on June 15, 2010.



Arroz Com Couvres (Rice with Portuguese Cabbage)

  • 1 1/2 cups white rice (see note)
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic, chopped
  • 1 1/2 teaspoon kosher salt
  • Pepper to taste
  • 1 tablespoon Balsamic vinegar
  • 7 ounces Portuguese sausage, chopped
  • 1 bunch chopped kale or collard greens
  • 2 cups chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 cup finely chopped carrots


  1. Rinse rice; drain and set aside.
  2. In a large sauce pot over medium-high heat, heat olive oil; sauté onion, garlic, salt, pepper, vinegar, sausage and kale until tender.
  3. Add chicken stock, Worcestershire sauce, bay leaf, carrots, and rice; bring to a boil.
  4. Reduce heat and simmer and until rice is almost cooked through, about 20 minutes.
  5. Stir lightly.
  6. Partially cover sauce pot with cover, allowing steam to escape.
  7. Remove from heat and let stand at least 10 minutes before serving.

Makes 6 servings.

Note: Brown rice can be used in place of white rice. If using brown rice, increase chicken stock to 2 1/2 cups.

Approximate Nutrient Analysis per serving:
350 calories, 4 g fat, 4 g saturated fat, 25 mg cholesterol, greater than 1000 mg sodium, 48 g carbohydrate, 2 g fiber, 3 g sugar, 10 g protein


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