Linguica Rice

Sonny's Farm pastured pork Portuguese Linguica rice recipe
Linguica has a bold, smoky flavor that lends spice and depth to any recipe. Try this flavor-packed rice dish for a simple one pot meal. For extra protein, try searing chicken thighs or drumsticks after cooking the linguica, then adding them to the pot before transferring the dish to the oven to finish cooking.

  • 2-4 tablespoons of olive oil
  • 2 packages of linguica, cut into ¼ inch coin size pieces
  • 1 red bell pepper, chopped
  • 1 large yellow onion, finely chopped
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of red pepper flakes
  • 2 teaspoons of smoked paprika
  • 6 oz. Tomato paste
  • 3 cloves of garlic, finely minced
  • 2 ½ - 3 cups of chicken stock
  • 1 cup of long-grain rice
  • Optional – 1 lb. of chicken drumsticks or thighs
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Heat the olive oil in a Dutch oven on medium-low heat. When hot, cook the linguica in batches until the sausages are crispy on both sides. Remove the linguica from heat and set aside. Do not overcrowd your pot.
  3. If adding chicken, quickly sear the chicken on both sides until lightly browned and set aside. The chicken will continue to cook in the oven.
  4. Add the onion, bell pepper, and red pepper flakes to the pot, stirring frequently until the onions are lightly browned.
  5. Add salt, pepper, and smoked paprika.
  6. Add the tomato paste and garlic, stirring frequently to avoid sticking. Cook 2-3 minutes.
  7. Add 2 ½ cups of chicken stock, scraping the bottom of the pot to release any caramelized ingredients.
  8. Rinse the rice in a mesh strainer to remove excess starch, then add the rice to the pot with the linguica and optional chicken. Turn heat up to medium-high and cover.
  9. When the rice comes to a boil, transfer the pot to the oven, covered, and cook for 35-40 minutes, until the rice is cooked through. Note: some varieties of rice cook more quickly than others.
  10. If the rice needs more liquid, add the remaining ½ cup of chicken stock.
  11. When the rice is cooked through, remove from the oven, stir, then let it sit, covered for 5-10 minutes.
  12. Serve garnished with fresh parsley.
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