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suã rice
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
4 servings
Jefferson Rueda
@jeffersonrueda- Ingredients
- Recipe
- Suã broth: rib trimmings1 kg
- Suan bones (vertebrae bones)2 kg
- Water4 l
- Medium onion cubes150 g
- Medium celery cubes75 g
- Medium carrot cubes75 g
- Bay leaf2 unit(s)
- Suã rice: loin cup (small cubes)500 g
- Mini rice250 g
- Sweat broth2 l
- Small Onion Cubes150 g
- Minced garlic50 g
- Medium cubes of tomato Concassê150 g
- Salt to taste
- Black Pepper to taste
- 100% olive oil100 ml
- Thyme sprig1 unit(s)
- Rosemary sprig1 unit(s)
- lard50 ml
- Method of broth preparation: place the bones and meat trimmings on a roast and bake in a preheated oven at 180°C, until golden brown, without burning.
- In a pressure cooker, sauté the onion, carrot and celery in a little oil. Add the roasted bones, water and bay leaf.
- Bring to a boil, lower the heat, cover the pressure cooker and cook under pressure for 30 minutes.
- Remove from the pressure cooker, strain the broth.
- Reserve.
- Suã rice: season the loin cup with salt, pepper and fresh herbs. In a preheated casserole with oil and lard, brown the pork and set aside.
- In the same pan, add the onion, tomato, garlic and let it brown until the ingredients caramelize.
- Add the meat again and add the rice.
- Add the suã broth until the rice is covered, adjust the salt and let it cook on medium heat with the lid on.
- If necessary, add stock a little at a time until the rice is tender and serve.
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