Ingredients to make Rice with ribs for two days:
- 1/2 kilo of pork ribs (or the whole kilo and so we have for 2 times)
- 300 grams of rice
- 1 onion
- 3 or 4 garlic cloves
- 1 tomato
- 1 red and/or green bell pepper
- 2 bay leaves
- Parsley
- Salt
- Turmeric (or saffron)
- White wine
- broth or water
- Olive oil
How to make Rice with ribs for two days
- This time I bought a whole rib and prepared it all to remove the base for another day.
- Heat the oil in a saucepan. Add the garlic and the bay leaf and give it a few turns.
- Add the onion and when it is poached, put the pepper, tomato and parsley in the saucepan. As you can see, I didn’t have any ripe tomatoes, so every time I have leftover crushed tomatoes from a can (or if I crush ripe tomatoes that are on sale) I freeze them in these containers, which are the equivalent of a beautiful tomato, so I threw from freezer.
- When the sauce is done, add the ribs already cut, of course, and brown them.
- Once they lose the “raw meat color”, we add the white wine. I do it by eye, but you can put half a glass.
- After the wine has evaporated, cover the pot and simmer until tender, stirring from time to time and adding a little water or broth if necessary. It will depend on the size of the pieces and the quality of the meat. This is the moment in which I separate the portions: one for the day, and another to freeze and have ready for a day when we don’t have time… and from step we save energy (and kitchen “cloaking”).
- Add the rice and cook it a bit.
- We add the broth (or water) that we need, the turmeric and the salt; and let it cook until the rice is cooked.
- We rectify salt if necessary, and we put ground white pepper if we like it. Let rest for five minutes and serve.
