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

Ingredients

300 grams of chopped pork ribs
1 cup of rice
½ pepper
1 medium onion
1 large tomato
3 cloves of garlic
Cumin
Oregano
Salt
Pepper
A pinch of saffron
Olive oil
White kitchen wine
1 tablespoon butter

Preparation

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.

In a medium size pot or in a a 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's too much, take away 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 moment you are going to add a stream of white wine to cook, the smell will be wonderful. Let the wine alcohol evaporate and then put the ribs back in the pot/paella pan.

Now it's time for 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. mix well and let boil.

After about 5 minutes, try to make sure it is well and spices and correct if necessary.

Remember that you are going to make creamy rice, so you need to be careful.

When the water starts to evaporate, it lowers fire in half and add 1 more liquid.

You must stir occasionally for let the grain release the starch and take the desired creamy texture.

Do not let the liquid is completely evaporated, but it is not that you are going to do an awakening, just check that there is some "moisture" in the preparation.

The idea is that the rice is similar to the photos in this post: slightly creamy.

When the grain is ready remove from the heat, add the tablespoon of butter, stir so that the butter spread well and let stand 5 minutes.

When you serve you can decorate your rice creamy ribs with some chopped coriander on top.

Recipe of Creamy Rice with Pork Ribs

Creamy rice with pork ribs

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