This delicious portuguese baked rice recipe changed into one my mom made often. This rice went right into the oven beside it whenever she made a roast. The rice takes on that smokey, roasted deliciousness, paying homage to vintage international timber-burning ovens my grandmother used.
You can add any smoked meat you need. I used prosciutto and chorizo. However, bacon, black pudding, guanciale, or sausage might be similarly delicious, too! The recipe doubles well, so make it for a crowd. The best thing is that there is no fame through the stovetop babysitting. Throw it in, set the timer, and lighten up.
Enjoy xoxo
Portuguese Oven Baked Rice
Serves 3-4
forty mins
- 250 g. Parboiled rice (moreover referred to as converted rice and clean-put-together dinner rice)
- 500 ml. HOT chicken or pork stock, pick out one that complements your predominant course
- 60 ml. Extra virgin olive oil
- 50 g. Chorizo
- 50 g. Prosciutto or bacon
- 2 tbsp. Red or white wine vinegar, half of one Medium onion, finely chopped
- 2 Garlic cloves, minced
- 1 Bay leaf
- 1 tsp. Coarse sea salt
- Fresh flat-leaf Italian parsley to flavor
Optional additions:
1 tbsp. Tomato paste, pay attention, saffron, alternate vinegar for balsamic vinegar or lemon juice, upload veggies rather than cured meats. Add beans and my delicious Homemade Sazon
Seasoning
1. Preheat oven to one hundred and 80°C/ 356°F
2. In an oven, secure a deep baking casserole, upload all materials and stir
3. Place in the center of the oven and bake uncovered for forty minutes.
If the rice starts off evolving to brown too rapidly, tent it loosely with aluminum foil.
Alternatively, if you would love a more fabulous golden crust, like mine.
After baking the rice, prompt your oven’s grill/ broiler for a few minutes, looking cautiously, until you benefit from your favored color.
Serve and experience