Components
- 2 strips of grilled rib (1/2 cup [tea] chopped into 1cm pieces)
- Half a tea cup of rice
- 2 1/2 cups of hot tea water
- One tomato
- Half an onion
- Two garlic cloves
- 1 tablespoon of olive oil
- 2 tablespoons of tomato paste
- Half a teaspoon of salt
- Add ground pepper gradually, adjusting to your preference.
- Six stalks of parsley
Mode of preparation
- Peel and finely slice the onion and garlic cloves. Wash, dry, and cut the tomato in half lengthwise. Then, chop the halves into 1-centimeter cubes, keeping the seeds intact. Wash, dry, and finely chop the parsley. Using a knife, remove the flesh from the rib bone and cut it into pieces approximately 1 centimeter in size.
- Heat a medium-sized pan over medium heat. Drizzle with olive oil, add the onion, sprinkle with a pinch of salt, and cook for about 3 minutes until it begins to caramelize. Stir in the garlic and cook for 1 minute to release its aroma. Add the tomato, season with a pinch of salt, and cook for 2 minutes until it starts to break down.
- Incorporate the tomato extract and stir for approximately 2 minutes until a layer forms on the bottom of the pan—this will flavor the rice broth.
- Incorporate the meat and rice, then stir thoroughly. Pour in half a cup of hot water and mix well using a spatula, scraping the pan’s bottom to loosen any browned bits. Add the remaining water, season with half a teaspoon of salt and pepper to your liking, and turn up the heat.
- When boiling, partially cover the pan, reduce the heat, and cook for approximately 15 minutes until the rice is tender but there is still broth remaining in the pan. Turn off the heat, stir in the sausage, and serve immediately.
