Opinion – Barbecue Nation: Arroz broth is a good suggestion for cold days

Full of flavors in its preparation and in the right measure between creaminess and smeared lips, this rice is the choice for rainy and cold days.

I recommend opening a red wine of your choice during preparation to whet your appetite and, of course, warm your soul.

As the name implies, this rice is not that dry and fluffy, but broth (as in the image). However, it cannot be exaggerated in broth to the point of becoming a soup.

And the secret of this dish is in the bone-based broth, so I recommend using the pork ribs. Its preparation is slow and on low heat, the intention is to extract all the collagen that brings the greasiness to the dish. So let the broth cook for at least two hours and then proceed with the rice recipe.

Pork ribs broth rice

Ingredients

• 5 liters of filtered water
• 3 tablespoons of soy oil
• 1 chopped onion
• 1/2 chopped carrot
• 1 small chopped celery stalk
• 500 g chopped tomato
• 100 g of chopped bacon
• 3 cloves of minced garlic
• 1/2 chopped onion
• 300 g of parboiled rice
• 300 g pork ribs
• 3 tablespoons of tomato paste
• 2 eggs
• 3 tablespoons of chopped parsley
• 1 dessert spoon of salt

Preparation mode

1. In a large pan, start browning the ribs, add the onion, carrot and celery and sauté until golden. Add the tomato and water and let it reduce by half for approximately 2 hours.
2. Carefully remove the ribs and shred
3. Strain the broth and reserve
4. In another pan, sauté the bacon until golden, add the garlic and onion.
5. Add the tomato paste, rice, shredded meat and half the broth and let it cook for 15 minutes on low heat.
6. Add the other half of the broth and stir non-stop for another 5 minutes.
7. Turn off the heat, add the eggs and cover the pan until the eggs are cooked.
8. Sprinkle with parsley and chives and serve.