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Rib broth rice

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Rib broth rice


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Tempo de preparo

1 hour(s)


5 servings

Vanusa Lopes

  • Ingredients
  • Recipe
  • Rice2 cup
  • Rib1/2 kg
  • Onion1 unit(s)
  • Garlic4 unit(s)
  • Tomato2 unit(s)
  • Yellow bell pepper1/2 unit(s)
  • Red Bell Pepper1/2 unit(s)
  • Olive oil2 tablespoon
  • Dry red wine1 cup
  • Black pepper to taste
  • Seasoning a lot to taste
  • Green smell to taste
  • Salt to taste
  • Lemon1 unit(s)
  • Blonde2 unit(s)
  1. Clean the ribs well, removing all the fat, season with lemon, salt, black pepper and bay leaf, leave it aside while the seasonings are being prepared. Ex: chopping onions, tomatoes...
  2. In a non-stick pressure cooker, put the olive oil, then the rib, let it seal well, then set aside.
  3. In the same pan add the onion, garlic and sauté until golden, add tomatoes, peppers, black pepper, mixed seasoning and salt. Sauté a little more, add the wine, after it has evaporated, return the rib to the pan and cover with water, cook for 25 minutes.
  4. Separate the meat from the broth to shred the rib and reserve the broth. After shredding, return the shredded rib to the pan, add the rice and stir, if you need to add more water. The rice should be aldente and wet. Then add the green smell.

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