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Carter rice
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
35 min(s)
10 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Parboiled Rice1 kg
- Sirloin cut into small cubes1 kg
- Calabrian sausage leg cut into cubes2 unit(s)
- Diced Bacon200 g
- Tomato sauce3 cup
- Hot water8 cup
- Chopped Garlic1 tablespoon
- Chopped Onion1 cup
- Bay leaf2 unit(s)
- Fresh Rosemary Sprig1 unit(s)
- Sweet paprika1 tablespoon
- Salt to taste
- Chopped green onion to taste
- In a large pan, fry the bacon until it releases the fat, remove from the pan and set aside.
- Then add the sausage and fry well, remove from the pan and set aside.
- Remove excess fat from the pan and brown the meat. Remove from the pan and set aside.
- Add the onion and garlic and sauté, add the paprika and mix. Add the rice and stir well to seal the grains.
- Add the water, sauce, bay leaf, rosemary, salt and return the sausage, bacon and meat to the pan.
- Cook over low heat with the lid half open, stirring a few times to avoid sticking to the bottom.
- When the rice is cooked, turn off the heat and finish with the chives. Serve immediately.
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