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5/5

Arroz de Forno da Mônica – Chef Allan Vila Espejo

30 min

Média

4 pessoas

Ingredientes

  • 2 xícaras (chá) de arroz branco
  • 6 xícaras (chá) de caldo de frango
  • 1 cebola picada
  • 1 lata de Tomates Pelados em Cubos Olé
  • 200g de presunto cozido picado
  • 100g de muçarela picada
  • 1 vidro/lata de Ervilhas Olé
  • 1 vidro de Cogumelos Olé fatiados
  • 1 pitada de açúcar
  • 100g de parmesão ralado
  • Azeite de Oliva Extra Virgem Olé
  • Sal e folha de louro a gosto

Método

  1. Aqueça o Azeite de Oliva Extra Virgem Olé em uma panela e doure a cebola picada.
  2. Adicione o arroz, a pitada de açúcar e o presunto picado, mexendo bem para incorporar os ingredientes.
  3. Acrescente os Tomates Pelados em Cubos Olé, os Cogumelos Olé, a folha de louro e as Ervilhas Olé.
  4. Adicione o caldo de frango, corrija o sal e deixe a mistura ferver por 5 minutos.
  5. Transfira o arroz para um refratário, espalhe a muçarela picada por cima e finalize com o parmesão ralado.
  6. Leve ao forno preaquecido a 180°C para terminar de cozinhar o arroz e dourar o queijo.
  7. Sirva em seguida

Comentários

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