Preparation Time:
45
Note:
The Arroz Meloso 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 is suitable to accompany both meats and fish and seafood. We hope you enjoy Chef Iván's proposal of 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 bell pepper cut into thin strips
- 2 tablespoons of parmesan cheese
- 1 bunch of parsley
Instructions:
In a pot, 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 the garlic. Increase the heat slightly and let it cook covered until the rice starts to absorb the broth. Add more broth and stir. Repeat this process every 5 minutes or so.
Before the rice is cooked, put the pot in the oven for 15 minutes at a temperature of 350ºF. Take the rice out of the oven and add the red pepper cut into small strips, the Parmesan cheese, and the finely chopped parsley. Stir and let it cook covered, adding a bit more broth, but only taking advantage of the residual heat; there's no need to put it back on the stove.
Enjoy your meal!
Rations:
4