Carreteiro rice: with leftovers from the grill

The traditional, practical and economical recipe, in 1 pot, using leftovers from your barbecue

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• PORTION: 4 to 6 people
• TOOLS: 1 chopping board, 1 pressure cooker, 1 kettle, 1 grater, 1 spatula, 1 serving plate.
• EQUIPMENT: conventional

INGREDIENTS:

leftovers from the barbecue

• 500 g of sausages, minced meat and other leftovers from the barbecue, cut into pieces.

INGREDIENTS RICE CARRIER under pressure;

• 100 g of bacon cut into cubes
• oil, for sautéing
• ½ unit onion, minced.
• ¼ carrot, peeled and grated.
• 1 stalk of celery, chopped
• 1 clove of garlic, minced
• 1/2 chilli without seeds, minced
• 2 pieces tomato, seeded, chopped.
• 1 bay leaf
• 1 and 1/2 cups of rice tea
• 4 1/2 cups boiling water
• 1/2 teaspoon salt for cooking the rice + a little for seasoning.
• pepper to taste

FINISH:

• Coriander or chopped parsley to taste
• Straw potato to taste

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. Wash, chop or grate all the ingredients in the recipe, including the parsley or coriander at the end.
3. Wash the tomato, remove the seeds and cut it into cubes. Do the same with the girl’s fingers pepper.
4. Rinse the rice under running water (optional).
5. Put a saucepan of water on the stove to cook the rice (see quantity in the ingredients).

PREPARATION:

1. In a pressure cooker, over medium heat, brown the bacon cubes with a drizzle of oil. Remove and reserve.
2. Add the chopped onion and saute for 2 minutes.
3. Add the celery and carrot and sauté for a few more minutes.
4. Reduce the heat to low, add the minced garlic and red pepper and scrape the bottom of the pan well with a spatula to incorporate all the flavors.
5. Increase the heat to medium, add the chopped tomatoes and sauté some more.
6. Season with salt and pepper.
7. Add the rice and bay leaf to the pan and mix with the vegetables. Saute for 2 to 3 minutes.
8. Return the bacon cubes to the pan.
9. Add the boiling water (see the quantity in the ingredients) and add the salt.
10. Tamper, let it build pressure on high heat.
11. Once the pressure is reached, lower the heat and cook for 3 minutes.
12. Turn off the heat, remove the pressure and open the pan: the rice should be cooked through and still have the broth.
13. Collect the leftovers from the grill, cut into small pieces.
14. Season with salt if necessary, discard the bay leaf, add the chopped coriander or parsley and mix well.
15. Cover and let stand for 2 to 3 minutes.

FINISHING AND ASSEMBLY:

1. Transfer the rice to a serving dish, or distribute it directly on plates, preferably deep.
2. Finish with the straw potato on top, without covering all the rice.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.