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Cooking time50 min.
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ComplexityLow
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Servings4
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Montsià RiceBomba
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Recipe ofAutumn
We'll start with a casserole and a good splash of oil ????.
Our Montsià Chef, Mireia Carbó has a predilection for broths with Montsià Bomba Rice: small, round, pearly grain, ideal for this dish because it better absorbs the flavor of the broth.In addition, this recipe allows us to make all the changes we want, different meats, broths to taste, asparagus or artichokes, do it however you want, but as Mireia says: don't stop doing it because it's delicious!
Ingredients
- 400 g Montsià bomba rice
- 2 boneless chicken thighs
- 200 g rabbit
- 150 pork ribs
- 2 artichokes
- 2 onions
- 4 cloves of garlic
- 3 ripe tomatoes
- 200 ml rancid wine or red wine
- 1 bay leaf
- 1
- 200ml of meat broth
- olive oil
- salt
0/14 Ingredients
0/8 Instructions
Instructions
- Cut the meat into regular cubes.
- Chop the onion and garlic very small.
- Grate the tomatoes.
- Peel and cut the artichokes into quarters.
- Inside a saucepan, heat a stream of olive oil and brown the meat. When it is very blonde, remove it and cook the onion and garlic with the remaining oil and the bay leaf.
- When the onion is well browned, add the tomato and continue cooking until the tomato is well preserved. Add the artichokes and give them a spin with the sauce.
- Return the meat to the pan, add the wine and let it reduce.
- Add the rice and hot broth. Let cook 18 minutes.