Brazilian recipe
Parmigiana-Style Baked Rice (Arroz de forno à parmegiana)
A convenient and comforting baked rice dish that combines cooked rice with an aromatic tomato sauce and a generous layer of ham and melted cheese.
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Ingredients
2 cups of rice
4 cups of water
2 chicken bouillon cubes
3 peeled tomatoes
1 tablespoon of tomato paste
2 eggs
3 tablespoons of grated cheese
100g diced ham
100g chopped mozzarella
4 cups of water
2 chicken bouillon cubes
3 peeled tomatoes
1 tablespoon of tomato paste
2 eggs
3 tablespoons of grated cheese
100g diced ham
100g chopped mozzarella
Where to find ingredients
You can find these staples at local markets and grocery shops. Look for fresh tomatoes in the produce section and quality ham and mozzarella at the deli counter.
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 until you achieve 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, diced ham, and chopped mozzarella into the bowl with the eggs.
- Fold this mixture into the cooked rice while it is still hot.
- Spread a portion of the tomato sauce over the bottom of a baking dish.
- Distribute the rice mixture evenly over the sauce.
- Cover the top of the dish with the remaining tomato sauce.
- Place in an oven preheated to 180°C and bake for 10 to 15 minutes until golden and bubbly.
Observations
This recipe is the perfect way to turn leftover rice into a special, standalone meal. The result is a creamy, golden-brown gratin that works wonderfully for family lunches or dinners.
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