4 tablespoons of butter
400g of guariroba or palm heart, cut into small pieces
2 cloves of garlic, minced
2 medium onions, finely chopped
to taste salt
2 cups of rice
4 cups of hot water
1 bell pepper, finely chopped
chopped parsley and onion for garnish
pepper to taste
1 small onion, finely chopped
1 tablespoon of vinegar
Note: If using canned guariroba, use it directly. If using fresh, boil it for 50 minutes, changing the water to avoid becoming too bitter. You can also add a bit of lemon juice.
4 tablespoons of butter
400g of guariroba or palm heart, cut into small pieces
2 cloves of garlic, minced
2 medium onions, finely chopped
to taste salt
2 cups of rice
4 cups of hot water
1 bell pepper, finely chopped
chopped parsley and onion for garnish
pepper to taste
1 small onion, finely chopped
1 tablespoon of vinegar
Note: If using canned guariroba, use it directly. If using fresh, boil it for 50 minutes, changing the water to avoid becoming too bitter. You can also add a bit of lemon juice.
In a pan, melt the butter, then add the garlic and onion and let it simmer on low heat, stirring occasionally
Add the guariroba and let it cook for 5 minutes, stirring constantly with a wooden spoon
Add the rice, fry it slightly, and then add water
Cover the pan and let it cook
Before turning off the heat, add bell pepper, and when serving, mix in chopped parsley, onion, black pepper, small onion, and vinegar.
