The most interesting thing about regional recipes is that everyone has a different version, although at the same time, they are the same dish. Of course, this Argentine rice stew recipe is no exception. Some prefer meat, which is the most widespread way to prepare it, but others use chicken, sausages, bacon, etc. The important thing is that it is a dish that, just out of the pot, heats the body in cold times, since it is a typical winter preparation. For this recipe, in recipes we choose a traditional version with meat. We recommend a soft and easy cut to cook, if not, you will have to give it an extra cooking so that it is ready for the rice stew. Otherwise it is easy and fast. You dare? Keep reading and discover how to make rice stew with meat and potato!
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make rice stew: |
| 350 grams of rice. salt to taste |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, stew, |
Ingredients to make rice stew:
1. The rice stew is prepared with small pieces of meat, unlike the stews. Therefore, this is the first thing to do: chop the meat.
2. Once chopped, sauté it in the oil along with pepper, salt and garlic.
3. Meanwhile, itch the onion in large pieces.
4. Likewise, itch the paprika. It is important that you do not pile very small vegetables, since the rice stew is a rustic preparation and these should be noticed on the plate.
5. Peel the potatoes and carrots. Cut the carrot a little thinner than the potatoes, remember that it takes longer to cook. Also pile the beans or vanitas.
6. When the meat has cooked on the outside, add the onion and paprika to cooking. Stir well and allow flavors to mix, take about 5 minutes.
7. Now, add the carrot and cook for about 10 minutes.
8. Add the potatoes and rehogy for a few minutes.
9. crush or liquefy the tomatoes. You can also wear tomato sauce already prepared.
10. Now pour the liquefied tomatoes and let the rice stew with meat cook for about 15 minutes. The idea is that carrots and potatoes soften a little so that they are not hard when you do the rice.
11. past that time, add rice and vain. You can also add them together with the potatoes if you like more cooked.
12. Stir and add enough water to cook the rice, about twice and a half times the amount of rice.
13. Cover and boil until the rice is cooked. It may be a little asopard. Do not worry, turn off the stew as soon as the rice is at its point and let it stand a few minutes before serving. It serves the rice stew with flesh along with the very minced parsley.
