Arroz rojo salteado con setas y vainas

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Arroz rojo salteado con setas y vainas. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Arroz rojo salteado con setas y vainas is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Arroz rojo salteado con setas y vainas is something which I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Arroz rojo salteado con setas y vainas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz rojo salteado con setas y vainas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arroz rojo salteado con setas y vainas is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz rojo salteado con setas y vainas estimated approx 30 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Arroz rojo salteado con setas y vainas using 3 ingredients and 3 steps. Here is how you cook that.

#mirecetario Arroz integral de grano largo de gran textura

Ingredients and spices that need to be Make ready to make Arroz rojo salteado con setas y vainas:

1. 1 taza café de arroz rojo
2. 1 puñado setas ostra
3. Puré de calabaza y tomate para acompañar (opcional)

Instructions to make to make Arroz rojo salteado con setas y vainas

1. Dejar el arroz en remojo la noche anterior. Cocerlo en abundante agua con sal durante 20 minutos. Escurrir y reservar.
2. Lavar y partir las vainas a lo ancho por la mitad y luego en trozos pequeños a lo largo. Saltearlas con la cebolla deshidratada, sal y un chorrito de aceite en una sartén. Añadir las setas partidas en tiras y saltear a fuego fuerte para que no suelten demasiada agua.
3. Añadir el arroz y saltearlo todo junto, rectificando de sal y aceite si es necesario. El arroz quedará suelto y algo tostado. Servir bien caliente. Yo lo he acompañado de un puré frío de calabaza y tomate de la huerta para añadir un contraste de temperatura y textura, dándole cremosidad al plato.

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