Dare to prepare this fun rice ring with picadillo, made with homemade red rice filled with a hearty picadillo with carrots and peas. It is ideal as a main dish for any occasion as it is super economical and yields a lot.
1/2 cups fresh cilantro, finely chopped for garnish
Preparation
3h
1h
Low
For the rice, blend the tomato with the onion, garlic, one cup of chicken broth, and season with salt. Set aside.
Heat the oil in a pot over medium heat and fry the rice, stirring occasionally and carefully so it doesn't break, until it is golden. Remove the excess oil.
With the help of a strainer, add the tomato broth and cook for a few minutes. Pour in the rest of the broth, let it come to a boil, add the chili, and cover. Cook on low heat for about 30 minutes or until the liquid has evaporated and the rice is cooked.
Remove from heat and let it rest covered for 10 minutes. Let it cool completely.
For the picadillo: Blend the tomato, onion, garlic, and chicken broth. Strain and set aside.
Heat the oil in a deep skillet over medium heat, fry the meat with the onion until golden. Pour in the tomato broth and boil over medium heat for 5 minutes, add the vegetables, and cook until the liquid is completely evaporated. Season and let cool.
Line a ring-shaped mold with non-stick plastic and add half of the rice. Pack it very well using a spoon, ensuring to cover the edges and leaving no empty spaces.
Create a groove in the middle of the rice and fill it with the picadillo. Cover with the remaining rice and pack it very well. Refrigerate for 2 hours.
Unmold the ring and heat before serving, and garnish with fresh cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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