500g of white rice
1 small onion diced
1 medium onion diced
1 tablespoon of olive oil
4 cups of hot water
250g of lentils
2 cloves of garlic minced
1 beef broth tablet
4 large onions cut into rings
2 tablespoons of wheat flour
Salt and black pepper to taste
500g of white rice
1 small onion diced
1 medium onion diced
1 tablespoon of olive oil
4 cups of hot water
250g of lentils
2 cloves of garlic minced
1 beef broth tablet
4 large onions cut into rings
2 tablespoons of wheat flour
Salt and black pepper to taste
Sauté the minced garlic and diced onion in olive oil until softened, then add the rice
Fry it until it starts sticking to the bottom of the pan, being careful not to burn it
Add hot water, stir, and season with salt
Cook until the rice is tender, adding more hot water if necessary. Reserve
Cook the lentils in boiling water until tender but still firm
Drain and sauté with minced garlic, beef broth, and salt
Let it dry slightly before mixing with cooked white rice. Reserve
Fry the onion rings in olive oil until golden brown
Place them on a paper towel-lined plate to drain excess grease, sprinkle with black pepper, and mix with the rice and lentil mixture
Serve hot or at room temperature, drizzling with olive oil if desired.
