Brush a pan with oil, place it on the fire and toast the rice and chopped garlic there. Add water and salt. Cook the rice over low heat for 35 minutes after the first boil, without uncovering and without mixing. In another saucepan, cook the repollitos in very little water, for 20 minutes.
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| Ingredients to make rice with repollitos from Brussels: |
| 250 g of rice 250 g of repollitos from Brussels 2 cloves of garlic 2 tablespoons of olive oil 2 ½ glasses of water sea salt |
Ingredients to make rice with repollitos from Brussels:
2. Mix everything, dress with olive oil and salt, if necessary. Serve.
