Recipe: cooked rice | Gastronomy in the Cadena SER

Elaboration

1. For the leftovers of the stew: cut all the meat into pieces without fraying. Reserve it until preparation.
2. For the broth: pass it through a fine strainer so that there are no remains of the stew. If it is too dense, add a little poultry stock; if not, it will not be able to run properly. If it has become very intense, add some water. Bring it to a boil and reserve it hot until preparation.
3. For vegetables and chickpeas: cut the vegetables into small pieces and check that the chickpeas are not crushed or broken, so that they do not thicken the rice. Reserve them until completion.
4. For baby carrots: remove the leaves and leave them, unpeeled, in ice water until finished

Preparation of rice

1. In a clay pot over medium heat, put the olive oil. When it is hot, add the rice and fry it without stopping to move until it has a beautiful pearly color.
2. Add the broth and bring it to high heat; When it starts to boil, put it on medium heat and leave it like that for 5 minutes.
3. To finish, preheat the oven to 190 ºC, incorporate the rice, the meats, the vegetables and the cooked balls.
4. Put the casserole in the oven for at least 10 more minutes.
5. In the last minute, add the carrots, stir well so that they are integrated and wait for the indicated time to finish.
6. Serve it fresh from the oven.

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