Add color to dinner with Greek Rice, a Brazilian side dish made with tender rice, vegetables, raisins, and ham in one pan in about 30 minutes.
Arroz à Grega is a Brazilian vegetable rice recipe with a savory flavor and a hint of sweetness from raisins. Made with parboiled rice, it has tender, separate grains and works as a side for chicken or roasted meats. If you enjoy rice dishes, try my Galinhada (Brazilian Chicken and Rice), Baked Ham and Cheese Rice, or Chicken Pot Pie Baked Rice.
Quick Look: Greek Rice
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 15 minutes
- ⏲️ Total Time: 30 minutes
- 🍽️ Servings: 5
- 🥕 Flavor Profile: Savory with a touch of sweetness from raisins and vegetables
- 🍚 Texture: Tender, separate rice grains with vegetables and pieces of ham
- 👌 Difficulty: Easy
- 🎉 Best For: Family dinners, holidays, and gatherings
- 🍳 Cooking Method: One-pan stovetop
- 🌽 Key Ingredients: Parboiled rice, carrots, corn, peas, raisins, and ham
- Why This Recipe Works: Parboiled rice keeps the grains separate, and the combination of vegetables, raisins, and ham adds contrasting flavors and textures. It's an easy side dish that pairs well with chicken or roasted meats.
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What Is Greek Rice (Arroz à Grega)?
Greek Rice, or Arroz à Grega (also called Arroz Grego), is actually a Brazilian dish made with rice, colorful vegetables, raisins, and sometimes ham. It's especially popular during Christmas and New Year's celebrations, although it's enjoyed throughout the year. If you are planning your holiday menu, explore my 30 Easy Christmas Dinner Ideas for festive appetizers, main dishes, sides, and desserts to serve alongside this Brazilian Greek Rice.
But why do Brazilians call it Greek Rice if it isn't from Greece? I wondered the same thing and couldn't find a clear answer. I eventually reached out to Panos and Mirella from Little Cooking Tips, a Greek food blog, to see what they knew.
They explained that Greece doesn't have this exact rice dish. However, Greek cooks do use mixtures of rice, vegetables, raisins, and sometimes meat to stuff tomatoes, bell peppers, chicken, or lamb.
One possibility is that Greeks living abroad adapted those rice fillings into a dish served on its own, which may have inspired the Brazilian name. It's an interesting theory, although the exact origin of Arroz à Grega remains unknown.
Ingredients
- Parboiled rice – 2 cups, uncooked. It cooks up tender and fluffy, with grains that stay separate rather than clumping. It's a good choice for Greek rice with vegetables.
- Raisins – 1 cup. Sweet and slightly chewy, they contrast with the savory rice and ham. Raisins are a popular addition to Brazilian Arroz à Grega, although some versions leave them out.
- Cubed ham – 1 cup. Its salty, meaty flavor balances the sweetness of the raisins, and the small pieces have a tender, slightly firm bite. Omit it for a vegetarian version.
- Carrots – ½ cup, cubed. Their natural sweetness and slight firmness provide a pleasant contrast to the tender rice.
- Corn and peas – ½ cup each, cooked. Corn has a juicy sweetness, whereas peas have a mild, earthy flavor and soft texture.
- Chicken broth – 4 cups. The rice absorbs its savory flavor as it cooks. Use vegetable broth for a vegetarian version.
- White onion – ½ medium, finely diced. Its sharpness mellows as it cooks and gives the rice a subtle sweetness.
- Garlic – 2 cloves, minced. Gives the rice a savory, garlicky flavor without overpowering the vegetables and raisins.
- Green onions – ¼ cup, chopped. Their fresh, mildly peppery taste contrasts with the richer flavors of the ham and seasoned rice.
How to Make Greek Rice
- Sauté the onion and carrots: Heat the vegetable oil in a large pan over medium heat. Add the onion and carrots. Sauté until the onion softens. Stir occasionally to prevent browning.
- Cook the garlic: Add the minced garlic and cook for 30–60 seconds. Stir constantly to prevent browning.
- Sauté the rice: Add the uncooked parboiled rice and sauté for about 2 minutes. Stir frequently to prevent browning.
- Add the broth and seasonings: Pour in the broth and bring it to a boil. Add the salt and black pepper, then stir.
- Cook the rice: Reduce the heat to medium-low and cover the pan. Cook for about 15 minutes, or until the rice is al dente. Taste and adjust the salt if necessary.
- Mix in the remaining ingredients: Fluff the rice with a fork. Gently mix in the raisins, cubed ham, cooked corn, cooked peas, and chopped green onions.
- Serve: Serve the Greek rice hot on its own as a main dish or as a side for chicken. Sprinkle with grated Parmesan cheese if desired.
FAQ About Greek Rice
No. Brazilian Greek Rice starts with uncooked rice that's briefly sautéed before simmering in broth. Fried rice typically uses previously cooked rice that's stir-fried with other ingredients.
Yes. Regular long-grain white rice is a suitable alternative, but you may need to adjust the broth and cooking time according to the rice package. Parboiled rice is preferred for its firm, separate grains.
Use parboiled rice and the recommended amount of broth. Keep the pan covered during cooking and gently fluff the rice with a fork once it's tender. The grains should separate easily without excessive stirring.
Yes. Frozen peas and corn work well in this recipe. Cook them according to the package directions, drain if needed, and mix them into the finished rice. You can also use canned vegetables.
What to Serve with Brazilian Greek Rice
- Chicken: Pair Greek Rice with Baked Chicken Thighs for a contrast between crispy skin and tender rice.
- Pork: Spoon the savory sauce from Crock Pot Pork Loin over the rice for extra flavor.
- Fish and Seafood: Try Honey Garlic Butter Shrimp or serve with grilled salmon for a seafood dinner.
- Pork Chops: Serve Pan-Seared Pork Chops alongside the rice to complement its mild sweetness with a savory teriyaki glaze.
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
Greek Rice (Arroz à Grega)
Ingredients
- 3 tablespoons vegetable oil
- ½ medium white onion – finely diced
- ½ cup cubed carrots
- 2 garlic cloves – minced
- 2 cups parboiled rice – uncooked
- 4 cups chicken broth or vegetable broth
- ¾ teaspoon salt or more if necessary
- ground black pepper – to taste
- 1 cup raisins
- 1 cup cubed ham
- ½ cup corn – cooked
- ½ cup peas – cooked
- ¼ cup green onions – chopped
Instructions
- Sauté the onion and carrots: Heat the vegetable oil in a large pan over medium heat. Add the onion and carrots. Sauté until the onion softens. Stir occasionally to prevent browning.
- Cook the garlic: Add the minced garlic and cook for 30–60 seconds. Stir constantly to prevent browning.
- Sauté the rice: Add the uncooked parboiled rice and sauté for about 2 minutes. Stir frequently to prevent browning.
- Add the broth and seasonings: Pour in the broth and bring it to a boil. Add the salt and black pepper, then stir.
- Cook the rice: Reduce the heat to medium-low and cover the pan. Cook for about 15 minutes, or until the rice is al dente. Taste and adjust the salt if necessary.
- Mix in the remaining ingredients: Fluff the rice with a fork. Gently mix in the raisins, cubed ham, cooked corn, cooked peas, and chopped green onions.
- Serve: Serve the Greek rice hot on its own as a main dish or as a side for chicken. Sprinkle with grated Parmesan cheese if desired.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover Greek Rice in shallow, airtight containers within 2 hours of cooking. Keep refrigerated for up to 2–3 days. Freeze: Divide the rice into portions and freeze in airtight, freezer-safe containers or bags for up to 3 months. Reheat: Place the rice in a covered skillet over medium-low heat with a splash of water or broth. Stir occasionally until heated through. Alternatively, microwave individual portions in a covered, microwave-safe dish for approximately 1–2 minutes, then stir and continue heating in 30-second intervals as needed.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
I am Brazilian....and in Brazil when something is complicated ...we call it "Greek" ....and if is stupid ..."Portuguese"....she is Greek ...or he is Greek ...the person doesn't need to be from Greece necessarily....is a expression for someone who makes anything easy into something dramatic and complicated....now ...rice just need hot water and a bit salty usually...the receipt above sounds as a hell of work to get all the ingredients and cook and even so I cant certainly guarantee that'swhy is called ARROZ A GREGA ....It may very well be .
Thank you for the explanation, Mauro! That might be why -- although I think this rice is quite easy to make. It is actually a variation of rice pilaf and because of it, uplevel compared to a simple white rice.
Wishing you an awesome week! Thank you for stopping by and for your comment.
Hi Denise,
I’m also from Brazil, and no, we do not call something complicated greek, or we do not belittle people just because of their birthplace. Brazilian and Portuguese people make popular and harmless jokes about each other. That said your rice recipe is fantastic, delicious, and easy to make, and it’s a reference for me each time I want to make it to check the ingredients I should be using.
Thank you, Pat! I am glad you enjoy our Greek rice recipe. I remember my mother and aunts used to make it for Christmas to serve with roast turkey.
As for the explanation about the term "Greek" for a Brazilian rice is not mine. In fact, if you had the chance to read my post, I said I couldn't find any explanation for it.
I also consulted some Greek friends,and they said there is no such recipe or anything similar to it in Greece. I hope you have a Merry Christmas!
This sounds delicious, Denise! Reminds me a lot of Biriyani that we have in Sri Lanka!
Hmm a Greek rice that is not so Greek after all :). Loved the recipe and the variations are endless.
I'm always intrigued by different culture and cuisines. The one pot dish looks absolutely stunning, yummy looking dish.
SImply damn delicious, gonna try this a.s.a.p
This looks nice and easy, I love the raisins in this recipe, it will give a nice fruity sweet touch to a nice savory rice like that.
It's so interesting how dishes get named! Love this one -- such terrific flavor. Really good recipe -- thanks so much.
I can't resist rice and this one is so delicious yet simple to make. I love the way it looks studded with healthy veggies, ham and raisins. Perfect balance of flavours too!
I always think it's cool to see different cultures integrate other-world cuisine in their food culture; I immediately think of cous cous in southern italy and mussles in holland<3 this looks great, Denise!
In Peru we have to eat all our main dishes with rice, that is a must, so I like to combine white rice and also with vegtables, like this one.
I love rice dish and yes, I would love to have this rice as my main dish...I love colorful this it...
Have a great week 🙂
So it's kinda like the Euro version of Fried Rice? And is it the main meal or is it traditionally served as a side?
It sure does sounds delish, loving the sweet and savory combo and the one pot cook, massive fan of that. 🙂
Thanks, Anna!
Although it's named Greek rice, this dish is actually Brazilian. It can be served as a main dish but in my home country we serve it as a side for chicken.
Wishing you a marvelous day! xx
No matter what the origin, this looks wonderful Denise. So many great ingredients!
It been days and days of foggy, cool weather and comfort food is very enticing! The Greek rice would be fabulous with grilled chicken! a wonderful dinner idea!
Denise.....this rice makes me smile, too! It is festive, but very comforting. I love rice in all forms. I also love the addition of raisins....giving a sweet chewy bite! Nice! : )
Wow Denise, what an honor! Thank you for mentioning us, we're glad we could provide some feedback on the subject. Indeed there are many rice dishes served here in Greece, in countless variations, but there isn't any dish called "Greek rice" or perhaps just "Rice" (since we live in Greece already). Like you mention in the article, perhaps the "Greek" in this dish's title is derived from Greeks living abroad:)
In any case, this dish looks delicious, filling and perfect for so many occasions! It's on of those hearty, homemade dishes that are so comforting!
Thank you for the wonderful recipe and the reference dear Denise, we really appreciate it!
Panos and Mirella
xoxoxoxoxoxo
Thank you for providing explanation for the possible origin of its name. The pleasure of having you both and your blog mentioned here is all mine.
I hope you can try this recipe at home one day. Sending you our love and wishes for a wonderful week! xx
It looks wonderful! I'd die to give it a try! Thanks for sharing! love one-pot dishes!
I love how this is a one-pot rice dish! I'll definitely have it as a main, yum!