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Rice with ribs and chickpeas
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Thata Magalhães
@thata_magalhaess- Ingredients
- Recipe
- Ribeye1 kg
- White rice2 cup
- Chopped Carrot1 unit(s)
- Finely chopped pumpkin1 unit(s)
- Chickpeas1 cup
- Garlic5 unit(s)
- Optional spices: Bahian spice, black pepper, saffron, to taste
- Salt to taste
- Finely chopped parsley1 cup
- Boiling water4 cup
- First, let the chickpeas soak overnight.
- Take the rib to braise with a thread of oil in the pressure cooker, add the garlic with salt and let it braise until the meat is sealed and it is golden
- Pour the boiling water, cover the pan and put it under pressure for 00:30 hours
- After this period, remove the pressure carefully and with the fire low and still cooking the meat, add the optional seasonings, stir a little and already add the rice, carrots, chickpeas and pumpkin, check the need for more water, which should be a maximum of two fingers above the ingredients and salt
- Cover the pan again and bring it to pressure over medium heat for approximately 00:25 minutes.
- Open the pan, check if the rice is cooked, add the finely chopped parsley and serve immediately.
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Rice with ribs and chickpeas
