Brazilian recipe
Easy Neapolitan Rice with Cheese and Tomato (Arroz napolitano)
A faithful Brazilian recipe for easy neapolitan rice with cheese and tomato, adapted into natural English while preserving the original ingredients and method.
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Ingredients
2 cups of rice, preferencialmente of grathe longo or agulhinha
150g of mozzarella cheese in fatias, that pode ser substituiof the for plate cheese or cheese colonial
2 cubos of stock of meat, that podem ser encontrados in supermercados in the ifcathe of temperos or stocks prontos
2 tablespoons of margarine or butter
4 tomatoes maduros cortados sliced finas
1 spoon of cha of oregano seco
150g of mozzarella cheese in fatias, that pode ser substituiof the for plate cheese or cheese colonial
2 cubos of stock of meat, that podem ser encontrados in supermercados in the ifcathe of temperos or stocks prontos
2 tablespoons of margarine or butter
4 tomatoes maduros cortados sliced finas
1 spoon of cha of oregano seco
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Dissolva the cubos of stock of meat in quatro cups of boiling water, stirring ate dissolver completamente
- Add the rice à water with stock and cook in low heat ate ficar tender, approximately vinte minutes
- Depois of cooked, add the margarine and mix gently with the garfo to soltar the grathe
- Transfer the rice to the tin refrataria media, espalhe the fatias of tomato for cima
- Sprinkle the oregano sobre the tomatoes and Cover tudo with the fatias of mozzarella cheese
- Take to the preheated oven the 200°C for cerca of dez minutes or ate the cheese melt and brown levemente
- Serve hot, acompanhado of salada or como plate principal
Observations
This recipe keeps the Brazilian identity of Arroz napolitano, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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