Ingredients with Measurements:
- 1 cup of long-grain rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of diced ham
- 1 cup of grated Parmesan cheese
- 1 cup of heavy cream
- 2 eggs, beaten
- Salt and pepper to taste
- 4 jamoncillos, sliced
Special equipment needed:
- Large casserole dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring the water to a boil. Add the rice and stir. Cover and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender.
3. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Cook for 5-7 minutes or until the vegetables are soft.
4. Add the diced ham to the skillet and cook for 2-3 minutes.
5. In a mixing bowl, combine the cooked rice, vegetable mixture, Parmesan cheese, heavy cream, and beaten eggs. Mix well.
6. Season with salt and pepper to taste.
7. Pour the mixture into the casserole dish.
8. Arrange the sliced jamoncillos on top of the mixture.
9. Cover the casserole dish with aluminum foil.
10. Bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown.
12. Let the casserole cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 25g
Carbohydrates: 30g
Protein: 18g
Substitutions for ingredients:
- Instead of Parmesan cheese, you can use any other type of grated cheese.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of jamoncillos, you can use any other type of cured ham.
Variations:
- Add chopped tomatoes or canned diced tomatoes to the vegetable mixture.
- Add cooked chicken or shrimp to the casserole.
- Use brown rice instead of white rice.
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- You can prepare the casserole ahead of time and refrigerate it until ready to bake.
- If the casserole is browning too quickly, cover it with foil again.
Storage instructions:
Store the leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the casserole on a large platter and garnish with chopped parsley.
Garnishes:
Chopped parsley or cilantro
Pairings:
- A green salad with vinaigrette dressing
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the casserole is too dry, add a little more heavy cream or milk.
- If the casserole is too wet, add a little more rice or cheese.
Food safety advice:
- Make sure to cook the rice and meat to the appropriate temperature.
- Store leftovers promptly in the refrigerator.
Food history:
Jamoncillos are a traditional Mexican candy made from milk and sugar. This casserole combines the sweet and savory flavors of jamoncillos with rice and ham.
Flavor profiles:
Savory, creamy, and slightly sweet.
Serving suggestions:
Serve the casserole hot with your favorite side dishes.
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