Arroz De Cuxá
Almoço • Brasil
Sobre Arroz de Cuxá
A Maranhão rice cooked with cuxá — a tart green paste of vinagreira (roselle) leaves, dried shrimp and sesame. The signature side of São Luís, served with fried fish.
How to Make Arroz de Cuxá (Traditional & Healthy Version)
Arroz de Cuxá is a vibrant and nutritious rice dish from the Norte region of Brazil, especially Maranhão. This recipe highlights the unique flavors of Brazilian cuisine, combining rice with the tangy and slightly bitter taste of cuxá—a sauce made from native leaves like vinagreira (hibiscus), along with toasted sesame seeds, dried shrimp, and fresh herbs. Arroz de Cuxá is renowned for its bright green hue and layered taste, making it a staple during lunch in Maranhão households. It’s a perfect example of regional Brazilian food culture, blending indigenous ingredients with influences from African and Portuguese culinary traditions. The dish is light, satisfying, and ideal for those seeking a health-conscious meal that stays true to its roots. Its low-calorie profile and rich flavor make it an excellent choice for international audiences looking to explore authentic Brazilian recipes. Enjoy Arroz de Cuxá for its unique taste, nutritional benefits, and cultural significance as a beloved lunch dish in Brazil.
Ingredients(for 1 cup cooked rice with cuxá sauce)
- 1 cup White rice (arroz branco)
- 1/2 cup Vinagreira leaves (fresh hibiscus leaves (if unavailable, substitute with spinach))
- 2 tbsp Dried shrimp (camarão seco)
- 1 tbsp Sesame seeds (gergelim)
- 2 stalks Green onions (cebolinha)
- 2 tbsp Cilantro (coentro)
- 1 small Tomato (chopped)
- 1/2 tsp Salt (to taste)
- 1 tsp Olive oil (extra virgin)
- 2 cups Water (for cooking rice)
Instructions
- 1
Rinse the rice thoroughly and cook with 2 cups of water and a pinch of salt until tender.
15 minutes
Use a tight-fitting lid for fluffier rice.
- 2
Toast the sesame seeds in a dry skillet until lightly golden and fragrant.
2 minutes
Stir constantly to prevent burning.
- 3
Rinse vinagreira leaves (or spinach) and steam until just wilted. Squeeze out excess water and chop finely.
3 minutes
Don’t overcook leaves to preserve their nutrients.
- 4
In a pan, heat olive oil and sauté chopped green onions, cilantro, and tomato until softened.
3 minutes
Add tomato last to avoid overcooking.
Why This Dish is Healthy
This traditional Brazilian lunch dish is a healthy choice thanks to its balanced macronutrient profile and use of natural, whole ingredients. It’s low in calories yet high in fiber, vitamins, and minerals. Olive oil provides heart-healthy fats, and the absence of heavy creams or processed foods makes Arroz de Cuxá suitable for calorie-conscious eaters.
Arroz de Cuxá is rich in vitamins A and C from vinagreira leaves, plus minerals like calcium, magnesium, and iron. Dried shrimp adds lean protein, while sesame seeds contribute healthy fats and antioxidants. The dish is low in calories and fat, with complex carbohydrates for sustained energy. Fresh herbs supply phytonutrients, making this meal both nourishing and flavorful.
Pro Tips
- 💡Tip 1: Use fresh vinagreira leaves for authentic flavor and color.
- 💡Tip 2: Toast sesame seeds just before mixing for extra crunch and aroma.
- 💡Tip 3: Adjust dried shrimp quantity based on your preference for seafood flavor.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, adding a splash of water to restore moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 2.0 g |
| Fiber | 2.0 g |
