Recipe of Creamy Rice with Pork Ribs
This recipe for creamy rice with pork ribs is prepared without any difficulty. Just be attentive to the kitchen at all times, be careful not to completely dry the liquid during cooking and prepare for your diners to repeat a second and third portion.
The ribs pork for this recipe they must be chopped in not very large dice, with which they are about 3 cm maximum size is enough.
The white wine is wonderful to you this dish, but if for some reason you do not want to put it, or you do not have, nothing happens.
In the case of saffron , apart from color, it gives a touch of particular flavor. You can use another type of artificial coloring if you wish.
Although in this recipe I use water, you can use some broth to flavor the dish even more.
Creamy rice with pork ribs
- 300 grams of chopped pork ribs
- 1 cup of rice
- ½ pepper
- 1 medium onion
- 1 large tomato
- 3 cloves of garlic
- A pinch of saffron
- Olive oil
- White kitchen wine
- 1 tablespoon butter
Chop the pepper, onion, tomato and garlic cloves in small cubes. In the case of tomatoes, remove the seeds.
In a medium saucepan or paella pan, add a stream of oil and sauté the pork ribs until golden brown on all sides. Reserve them separately.
Possibly the pig has thrown some oil in the pot, if it is too much, remove a part. Stir fry onion, garlic, pepper and tomato right there, in that order. Add a pinch of salt, pepper, cumin, oregano and saffron strands.
At this time you are going to add a stream of white wine to cook, the smell will be wonderful. Let the alcohol of the wine evaporate and then put the ribs back in the pot/paellera.
Now it's time for the rice. Add it, stir it a little so that it is impregnated with the stew you are going to have for that moment and immediately put 2 cups of water.Recipe step by step.In the case of tomatoes, remove the seeds.