Brazilian recipe
Parmigiana-style baked rice (Arroz de forno à parmegiana)
A practical and comforting baked rice dish that combines cooked rice with an aromatic tomato sauce and a generous layer of ham and melted cheeses.
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Ingredients
2 cups of rice
4 cups of water
2 chicken bouillon cubes
3 peeled tomatoes
1 tablespoon tomato paste
2 eggs
3 tablespoons grated cheese
100 g chopped ham
100 g chopped mozzarella
4 cups of water
2 chicken bouillon cubes
3 peeled tomatoes
1 tablespoon tomato paste
2 eggs
3 tablespoons grated cheese
100 g chopped ham
100 g chopped mozzarella
Where to find ingredients
All ingredients are available at local markets and grocery stores. For the cheese, any mild grating cheese is a suitable substitute for the grated cheese component.
Preparation method
- Dissolve one of the chicken bouillon cubes in a little bit of hot water.
- Place the peeled tomatoes, tomato paste, and the dissolved bouillon in a blender.
- Blend everything until you get a smooth sauce.
- Cook the rice in a pot with the 4 cups of water and the remaining chicken bouillon cube for 15 minutes.
- Lightly beat the eggs in a bowl.
- Mix the grated cheese, chopped ham, and chopped mozzarella into the bowl with the eggs.
- Incorporate this mixture into the still-warm cooked rice.
- Spread a portion of the tomato sauce over the bottom of a baking dish.
- Distribute the rice mixture on top of the sauce.
- Cover the surface of the dish with the remaining sauce.
- Bake in a preheated oven at 180°C for 10 to 15 minutes until golden and bubbly.
Observations
This recipe is the perfect solution for turning leftover rice into a special one-pot meal. The result is a creamy, golden, and cheesy dish that is ideal for serving at family lunches or dinners.
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