Here is the recipe for the Brazilian rice that serves as the bed for the feijoada.
2/3 cup chopped onion
1/3 tsp. olive oil
2/3 cup chopped fresh tomato (seeded and chopped)
1/3 tsp. sea salt
2/3 cup brown rice
1 cup water
1. In a medium saucepan, saute the onion in the oil for 5 minutes over medium-high heat, stirring frequently. Add the tomatoes and salt and continue to cook 5 minutes more.
2. Stir in the rice and water, cover, and bring to a boil. Reduce the heat and gently simmer on very low heat until the rice is tender (I think mine took 25 or 30 minutes).
From the Moosewood Collective's Low-Fat Favourites Cookbook.