1/2 cup of olive oil (120 ml)
2 medium onions, chopped
8 small tomatoes, peeled and seeded, chopped
4 tablespoons of green onion, chopped
4 cups of rice (800 g)
1 1/2 cups of pecans, chopped (240 g)
1 cup of dark raisins (160 g)
1 1/2 cups of cooked ham, diced (210 g)
10 cups of chicken broth (2.4 liters)
Salt to taste
4 tablespoons of chopped parsley
1/2 cup of grated Parmesan cheese (60 g)
1/2 cup of olive oil (120 ml)
2 medium onions, chopped
8 small tomatoes, peeled and seeded, chopped
4 tablespoons of green onion, chopped
4 cups of rice (800 g)
1 1/2 cups of pecans, chopped (240 g)
1 cup of dark raisins (160 g)
1 1/2 cups of cooked ham, diced (210 g)
10 cups of chicken broth (2.4 liters)
Salt to taste
4 tablespoons of chopped parsley
1/2 cup of grated Parmesan cheese (60 g)
Heat a large skillet with the olive oil, onion, tomato, and green onion
Fry over high heat for 10 minutes, stirring occasionally, until the tomato starts to break down
Add the rice, pecans, raisins, and ham
Refry for 5 minutes or until the rice is well toasted
Add the chicken broth and season with salt if necessary
Mix well
When it starts to simmer, reduce heat, cover, and cook until the rice is tender
Add parsley and mix delicately
Sprinkle with Parmesan cheese and serve
501 calories per serving
Note: If using chicken broth tablets, do not add more salt to the rice, as they are already salty.
