Arroz'd Fava - Cape Verdean Style Rice with Lima Beans

Step 1

Heat the extra-virgin olive oil in a deep pot or Dutch oven over medium-high heat. Add the onions, garlic, bouillon and bay leaf. Let cook for 1-2 minutes, until the onions are translucent. Use a wooden spoon to break up the bouillon cube as the onions cook.

Step 2

Add 3 cups of water with the salt and pepper, and bring to a boil (you don’t need to cover the pot for this step). Once the water starts boiling, taste it and add more salt/pepper if needed.

Step 3

As soon as the water boils, add the lima beans to the pot. Rinse and drain the rice right before adding it in with the lima beans and give a final stir, let the water start boiling again. Cover the pot with a lid and turn the flame down to the lowest setting.

Step 4

Let the rice cook for 20 minutes. For softer/fluffier rice, add 5 minutes to the cooking time. Do not disturb the rice while it is cooking. Once you’re satisfied with the texture of the rice, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5-10 minutes.

Step 5

Once the rice has rested, discard the bay leaf and fluff the rice with a fork. Gently toss the rice once or twice with a large spoon to distribute the lima beans and then serve.