This rice is super simple, but it’s a big hit around here. It’s great for a change from everyday rice and to accompany barbecue.
You can swap the bacon for pepperoni or another type of sausage, which is also very tasty.
Ingredients:
1 col. olive oil (soup);
50g de bacon;
2 cloves of chopped garlic;
Corn from 1 ear (or 1/3 of a can);
1 cup of type 1 rice;
1 col. saffron (turmeric) tea;
1/2 cabbage (chá) of salt;
2 cups of boiling water;
Parsley to taste.
Saute the bacon with the olive oil. Mine was thin so I needed olive oil, if you use a thicker bacon, just the fat from it is enough.
Add the garlic and then the corn (I used 1 ear raw corn).
Sauté well and add the raw rice, saffron and salt.
Cover with boiling water and cook over low heat in a covered pan. When the water is almost at the level of the rice, cover and finish cooking. Turn off the heat and keep the pan closed for 5 minutes. Fluff the rice with a fork and sprinkle with parsley.
Makes 4 servings.
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