Preparation Time:
45
Note:
Meloso Rice is a dish that comes to us from European cuisine. In Cuba, it is not one of the most common ways to prepare rice, although many families do make it. It serves as an accompaniment to both meats and fish and seafood. We hope you enjoy Chef Iván's proposal for this "rich and tasty" rice. If you enjoy this dish at home, let us know your impressions.
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 pepper cut into thin strips
- 2 tablespoons of Parmesan cheese
- 1 bunch of parsley
Instructions:
In a saucepan, heat the butter. Then add the onion, and when it turns translucent, add the rice. Mix the ingredients to combine them.
Add the broth and garlic. Increase the heat slightly and let it cook covered until the rice begins to absorb the broth. Add more broth and stir. Repeat the process every 5 minutes or so.
Before the rice is cooked, place the pot in the oven for 15 minutes at a temperature of 350ÂşF. Take the rice out of the oven and add the finely chopped red pepper, Parmesan cheese, and finely chopped parsley. Stir and let it cook covered, adding a little more broth, but just using the residual heat; it is not necessary to return it to the heat.
Enjoy your meal!
Rations:
4