Brazilian recipe
Complete Oven-Baked Rice with Vegetables and Cheese (Arroz de forno completo com legumes e queijo)
Learn how to make a practical, colorful, and irresistible oven-baked rice. It is perfect for using up leftovers and creating a complete family meal.
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Ingredients
600 ml of rice
Salt to taste
Water as needed to cover the rice
105 ml of corn oil
6 cloves of garlic, minced
1 large carrot, grated
2 cans of mixed vegetables
1 can of sweet corn
36 g of seasoning mix
1 onion, chopped
2 sprigs of fresh herbs
250 g of sliced muçarela
200 g of chopped apresuntado
Salt to taste
Water as needed to cover the rice
105 ml of corn oil
6 cloves of garlic, minced
1 large carrot, grated
2 cans of mixed vegetables
1 can of sweet corn
36 g of seasoning mix
1 onion, chopped
2 sprigs of fresh herbs
250 g of sliced muçarela
200 g of chopped apresuntado
Where to find ingredients
You can find these ingredients in local grocery stores and supermarkets, typically in the produce, canned goods, and dairy sections. If you cannot find apresuntado, you may use ham as a substitute.
Preparation method
- Sauté the rice with part of the garlic in oil, add salt to taste, and enough water for standard cooking
- Cook until the rice is almost tender, turn off the heat, and keep the pot covered to finish the process in the steam
- In another pan, heat the remaining oil, sauté the onion, the remaining garlic, and a pinch of salt
- Add the mixed vegetables, the corn, the carrot, the seasoning mix, and 120 ml of water, allowing it to sauté for 5 minutes
- Keep some broth in the sauté to ensure that the final rice remains well-moistened and colorful
- Spread half of the cooked rice in a baking dish, add half of the vegetable sauté, and mix well
- Distribute half of the chopped apresuntado and muçarela, cover with the remaining rice mixed with the sauté, and finish with the rest of the cold cuts
- Cover with slices of muçarela and bake in a medium oven until the cheese is completely melted and gratinated
Observations
Oven-baked rice is a perfect solution for those seeking practicality without sacrificing flavor in their daily meals. With a well-seasoned base and a rich mix of vegetables, cold cuts like apresuntado, and muçarela, this dish becomes extremely juicy and creamy after being gratinated. Tip: do not let the rice dry out too much during the initial cooking, as the sauté sauce and the oven time ensure the ideal moisture for the final result.
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