INGREDIENTS:
- 3 tablets of MAGGI Caldo Picanha
- 2 tablespoons of oil
- 1 small chopped onion
- 1 medium carrot cut into small cubes
- 2 cups rice (washed and drained)
- half a cup of dry white wine
- 1 small zucchini, cubed
- half cup (tea) of fresh peas
- half a cup of diced yellow bell pepper
- half a cup of diced red bell pepper
- half a cup of sliced mushrooms
- 4 tablespoons grated parmesan cheese
- 1 can of NESTLE Cream Milk
PREPARATION MODE:
In a pan, boil 1 liter of water and dissolve the meat broth. Reserve heated. In a pan, heat the oil, sauté the onion and carrot. Add the rice and let it fry a little. Add the wine and let it evaporate.
Place the chopped vegetables, add the reserved broth little by little, stirring without letting the rice dry out. Repeat the procedure until all the broth has been absorbed and the rice is al dente and still moist. Remove from the fire, mix the parmesan cheese, the cream of milk and serve next.
TIP: If desired, substitute green peppers for yellow peppers.
