Sweet Potato Escondidinho with Ground Meat and Chestnut Rice

Escondidinho já é uma delícia, mas de batata doce é ainda melhor! Fácil, prático e super delicioso para o dia-a-dia, ele fica cremoso e muito saboroso Read more

🇧🇷Brazil

•

View in original language

(Português)

270 min(s)

5 servings

Ivana Soares

@saleesivana

Ingredients
Recipe

Butter4 tablespoon
Onion2 unit(s)
Garlic1 unit(s)
Tomato sauce1 unit(s)
Knorr broth1 unit(s)
Boiled and mashed sweet potato600 g
Ground Cabbage400 g
Milk1 cup
Grated mozzarella cheese4 tablespoon
Rice2 cup
Water3 cup
Olive oil to taste
Salt to taste
chopped Brazil nuts1 cup
Butter1 tablespoon

In a medium pan, place 1 tablespoon of butter and lead to high fire to melt. Add the onion and garlic, and sauté for 2 minutes.
Add the meat and fry for 10 minutes, or until it completely changes color and the liquid formed dries up. Add tomato sauce and Knorr broth.
Mix well until dissolved. Salt to taste.
Cook over low heat, stirring constantly for 2 minutes. Remove from heat and set aside.
In a large bowl, place the sweet potato, milk and remaining butter, and mix vigorously until pureed. They are to taste.
In a medium refractory, greased, have half the puree, the ground beef and the rest of the puree.
Spread the mozzarella over the surface and bake in a medium oven (180 degrees), preheated, for 10 minutes, or until browned. Remove from the oven.

Rice with Chestnut
In a kettle, bring a little more than 3 cups (tea) of water to a low boil. Peel and finely chop the onion.
Place a medium saucepan over low heat. When it warms up, water with the olive oil and add the onion. Season with a pinch of salt and sauté for about 2 min.
Add the rice and stir well to coat all the grains with the oil for about 1 minute - this helps to make the rice fluffy after cooking.
Measure 3 cups (tea) of boiling water and pour over the rice. Season with the salt, mix well and increase the heat to medium. Don't move anymore.
Once the water starts to dry and reach the same level as the rice, lower the heat and partially cover the pan.
Let it cook until the rice absorbs all the water - to check, stick the grains with a fork until you can see the bottom of the pan.
Turn off the heat and keep the pan covered for 5 minutes before serving, so that the grains finish cooking in their own steam.
In the meantime, prepare the chestnuts.
Put the butter in a skillet and lead to medium fire. When it melts, add the chestnuts and stir for a few minutes to perfume.
Loosen the rice grains with a fork and mix in the chestnuts.
Now just prepare the table and serve!

Did you like this recipe?

Sweet Potato Escondidinho with Ground Meat and Chestnut Rice

Tags

Did you like this recipe?

You may also like