1/2 cup of olive oil (120 ml)
2 medium onions, chopped
8 small tomatoes, peeled and seeded, chopped
4 tablespoons of green scallion, chopped
4 cups of rice (800 g)
1 1/2 cups of roasted cashew nut, chopped (240 g)
1 cup of dark raisins (160 g)
1 1/2 cups of cooked presunto, chopped (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 scallion, chopped
4 cups of rice (800 g)
1 1/2 cups of roasted cashew nut, chopped (240 g)
1 cup of dark raisins (160 g)
1 1/2 cups of cooked presunto, chopped (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 the olive oil in a large pan and sauté the onion, tomato, and scallion until the tomato starts to break down
Add the rice, cashew nuts, raisins, and presunto
Cook for 5 minutes or until the rice is lightly toasted
Add the chicken broth and season with salt if needed
Mix well and bring to a boil
Reduce heat, cover, and simmer until the rice is cooked
Add the chopped parsley and mix gently
Sprinkle with grated Parmesan cheese and serve
501 calories per serving
Note: If using chicken broth tablets, do not add more salt to the rice as it's already salty.
