Preparation Time:
45
Note:
Meloso Rice is a dish that comes from European cuisine. In Cuba, it is not one of the most common ways to prepare rice, although many families do make it. It pairs well with both meats and seafood. We hope you enjoy Chef Iván's suggestion for this "delicious and flavorful" rice. If you try this dish at home, please let us know your thoughts.
Ingredients:
- 2 cups of Arborio rice
- 3 tablespoons of butter
- 1 cup of diced onion
- 1 ½ liters of fish broth
- Salt and pepper to taste
- ½ red bell pepper, sliced into thin strips
- 2 tablespoons of Parmesan cheese
- 1 bunch of parsley
Instructions:
In a saucepan, melt the butter over heat. Then add the onion, and when it becomes translucent, add the rice. Stir the ingredients together to combine them.
Add the broth and the garlic. Increase the heat slightly and let it cook covered until the rice begins to absorb the broth. Add more broth and stir. Repeat this process every 5 minutes or so.
Before the rice is cooked, place the pot in the oven for 15 minutes at a temperature of 350ºF. Remove the rice from the oven and add the finely chopped red pepper, Parmesan cheese, and finely chopped parsley. Stir and let it cook covered, adding a bit more broth, but only taking advantage of the residual heat; there is no need to return it to the stove.
Enjoy your meal!
Rations:
4