'4 tablespoons of butter'
400 g of guariroba or palmito, cut into small pieces'
2 cloves of garlic, minced
2 medium onions, chopped
To taste, salt
2 cups of rice
4 cups of hot water
A pinch of bell pepper, finely chopped
Fresh cilantro and green onion, chopped for garnish
To taste, black pepper
1 small onion, finely chopped
1 tablespoon of vinegar
Note: If using canned guariroba, use it directly. If using fresh guariroba, boil it for 50 minutes, changing the water to avoid bitterness. You may also add a squeeze of lemon juice.
'4 tablespoons of butter'
400 g of guariroba or palmito, cut into small pieces'
2 cloves of garlic, minced
2 medium onions, chopped
To taste, salt
2 cups of rice
4 cups of hot water
A pinch of bell pepper, finely chopped
Fresh cilantro and green onion, chopped for garnish
To taste, black pepper
1 small onion, finely chopped
1 tablespoon of vinegar
Note: If using canned guariroba, use it directly. If using fresh guariroba, boil it for 50 minutes, changing the water to avoid bitterness. You may also add a squeeze of lemon juice.
In a saucepan, melt the butter, then add the garlic and onion and let them simmer on low heat, stirring occasionally
Add the guariroba and cook for about 5 minutes, stirring constantly with a wooden spoon
Add the rice and fry it slightly, then add the hot water
Cover the saucepan and let it cook
Just before turning off the heat, add bell pepper
When serving, combine green onion, cilantro, black pepper, small onion, and vinegar.
