Meloso Rice with Ribs and Vegetables

Meloso Rice with Ribs and Vegetables

Casserole

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Cook Time

1 h 3 min

Servings

2

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Meloso Rice with Ribs and Vegetables is ready in 1 h 3 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This meloso rice with ribs and vegetables is a comforting and flavorful dish, perfect for cold days. The combination of tender pork ribs with the sweetness of peas and red pepper creates a symphony of flavors that you will love. It is an ideal dish to share with family or friends, and its preparation in the Thermomix® greatly facilitates the process. I prepare it often because it is a guaranteed success, and it can also be adapted to everyone's tastes by adding other vegetables! The preparation is simple and the result is a delicious and nutritious dish. Go ahead and try it!

Ingredients (11 ingredients)

  • 1 clove garlic
  • 30 g Extra virgin olive oil
  • 300 g Small chopped pork ribs
  • 60 g Frozen peas
  • 1 piece Ripe and small tomato
  • 0.5 cucharadita Sweet paprika
  • 600 ml Water
  • 1 pastilla Poultry concentrated broth cube
  • 80 g Red pepper
  • 1 al gusto Salt
  • 150 g Round rice

Preparation (5 steps)

1

Crush garlic and sauté ribs

Thermomix® Setting
20 min/Varoma/giro inverso/vel cuchara Varoma Reverse

We introduce the peeled garlic clove and extra virgin olive oil into the glass. We crush for 5 seconds at speed 5. Next, we add the small chopped pork ribs and sauté for 20 minutes at Varoma temperature, with reverse turn and spoon speed.

1200
2

Add peas and tomato

Thermomix® Setting
5 min/Varoma/giro inverso/vel cuchara Varoma Reverse

We add the frozen peas and the ripe and small tomato cut into small cubes to the glass. We program 5 minutes at Varoma temperature, with reverse turn and spoon speed.

300
3

Cook the rice

Thermomix® Setting
20 min/212°F/giro inverso/vel cuchara 100 Reverse

We add the sweet paprika, water, poultry concentrated broth cube and salt to taste. We program 20 minutes at 100°C, with reverse turn and spoon speed.

1200
4

Incorporate pepper and rice

Thermomix® Setting
13 min/212°F/giro inverso/vel cuchara 100 Reverse

We incorporate the finely chopped red pepper and the round rice into the glass. We program 13 minutes at 100°C, with reverse turn and spoon speed.

780
5

Let stand and serve

Let stand for 5 minutes inside the glass and serve hot.

Finished cooking? Great! 🎉

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About this recipe

This meloso rice with ribs and vegetables is a dish that reminds me of my grandmother's cooking. She, without Thermomix®, spent hours pampering the sofrito and watching the rice point. Although technology makes our lives easier, care and attention to detail are still essential for an exceptional result. Pork ribs are the basis of this dish, providing an intense flavor and a tender texture that melts in your mouth. It is important to choose meaty ribs and cut them into small portions so that they cook evenly and release all their flavor into the broth. Garlic, sautéed in extra virgin olive oil, is the first aroma that floods the kitchen, preparing the palate for what is to come. Frozen peas, although simple, add a touch of sweetness and freshness that contrasts wonderfully with the richness of the meat. Ripe tomato, grated or cut into small cubes, provides acidity and juiciness, balancing the whole. The Thermomix® is a great ally for this dish. The sofrito of the ribs is done in a controlled way, preventing them from burning and ensuring that they brown evenly. The reverse turn of the blade is crucial so that the rice does not break during cooking, maintaining its shape and meloso texture. It is important to respect the indicated cooking times, but also to be attentive to the rice point. If we see that it is drying out, we can add a little more hot water. For a vegetarian or vegan version, we can substitute the ribs with various mushrooms, such as mushrooms, shiitake or boletus. We can also add other vegetables, such as zucchini, eggplant or artichokes. Sweet paprika can be substituted for spicy paprika for a more daring touch. A few strands of saffron will also give it a very special color and aroma. This meloso rice is served hot, freshly made. It can be accompanied by a little homemade alioli or stuffed olives. A fresh green salad is also a good option to balance the richness of the dish. A young and fruity red wine pairs perfectly with this rice. If there is leftover rice, it can be stored in the refrigerator in an airtight container for a maximum of two days. To reheat it, we can add a little broth or water so that it does not dry out. It can also be frozen, although the texture of the rice may change slightly. To prepare this dish in advance, we can make the sofrito of the ribs and vegetables the day before and store it in the refrigerator. The next day, we just have to add the rice and broth and cook it according to the instructions.

Created by

Paula Garcia

Paula Garcia

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Tags

#Mediterranean #Hearty #Hot #Rich in protein

Allergens

  • Celery

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