1 1/4 cups of water
1 1/4 cups of rice
1 1/4 cups of chicken broth (optional, dissolve half a tablet in the same amount of water)
5 tablespoons of olive oil
5 tablespoons of butter
2 1/2 teaspoons of chopped fresh cilantro
2 1/2 teaspoons of lime juice
15 large red bell peppers
7 anchovy fillets
5 green onions
2 cloves of garlic
1 medium onion
Paprika to taste
Sauce
1 cup of olive oil
7 tablespoons of vinegar
1/2 teaspoon of mustard
1 1/4 cups of water
1 1/4 cups of rice
1 1/4 cups of chicken broth (optional, dissolve half a tablet in the same amount of water)
5 tablespoons of olive oil
5 tablespoons of butter
2 1/2 teaspoons of chopped fresh cilantro
2 1/2 teaspoons of lime juice
15 large red bell peppers
7 anchovy fillets
5 green onions
2 cloves of garlic
1 medium onion
Paprika to taste
Sauce
1 cup of olive oil
7 tablespoons of vinegar
1/2 teaspoon of mustard
1 Preheat the oven to medium temperature
Place the bell peppers in a baking dish without greasing and bake for 30 minutes
Remove, remove the skin and stem
Cut the bell pepper in half lengthwise, remove the seeds, discarding them, and reserve the bell pepper
2 Preheat the oven to high temperature
Boil the broth and water in a pot
In another pan, melt the butter and pour into a deep dish
Add the rice and broth mixture and stir
Cover with aluminum foil and bake for 30 minutes
3 Remove from the oven and let it rest for 10 minutes
Remove the foil
Chop the onion, garlic, anchovy, and green onions
Reserve the anchovy
Heat the butter in a pan with three tablespoons of olive oil over low heat until the onion is soft
4 Remove from the heat, add the rice, salsa, remaining olive oil, paprika, lime juice, and anchovy
Place some of the refried mixture on one half of the reserved bell pepper and roll it up
Arrange in a baking dish and cut the rolls in half
In a bowl, mix the sauce ingredients and pour over the rolls
Refrigerate for at least one day before serving.
