Brazilian recipe
Baked Rice Parmigiana (Arroz de forno à parmegiana)
A practical and comforting take on baked rice that combines fluffy cooked rice with a savory tomato sauce and a generous layer of ham and melted cheese.
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Ingredients
2 cups rice
4 cups water
2 chicken bouillon cubes
3 peeled tomatoes
1 tablespoon tomato paste
2 eggs
3 tablespoons grated cheese
100g chopped ham
100g chopped mozzarella
4 cups water
2 chicken bouillon cubes
3 peeled tomatoes
1 tablespoon tomato paste
2 eggs
3 tablespoons grated cheese
100g chopped ham
100g chopped mozzarella
Where to find ingredients
You can find fresh produce, rice, and pantry staples like tomato paste and bouillon at your local market or neighborhood grocery shop. Mozzarella and ham can be sourced from the deli counter or supermarket dairy aisle.
Preparation method
- Dissolve one of the chicken bouillon cubes in a small amount of hot water.
- Place the peeled tomatoes, tomato paste, and the dissolved bouillon in a blender.
- Blend everything until you have a smooth, homogeneous sauce.
- Cook the rice in a pot with 4 cups of water and the other bouillon cube for 15 minutes.
- Lightly beat the eggs in a mixing bowl.
- Stir the grated cheese, chopped ham, and mozzarella into the bowl with the eggs.
- Incorporate this mixture into the cooked rice while it is still hot.
- Spread a portion of the tomato sauce across the bottom of a baking dish.
- Spread the rice mixture over the sauce.
- Cover the surface of the dish with the remaining tomato sauce.
- Bake in a preheated oven at 180°C for 10 to 15 minutes until golden and bubbly.
Observations
This recipe is the ideal solution for turning leftover rice into a special one-pot meal. The result is a creamy, golden-brown baked dish that is perfect for serving at family lunches or dinners.
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