Very quick and easy, absolutely amazing in its simplicity.
- Carbohydrate 258.542701813301 g
- Cholesterol 36.6 mg
- Fat 88.0189883743597 g
- Fiber 130.400584663419 g
- Protein 54.1197600319927 g
- Saturated Fat 21.0646426744121 g
- Serving Size 1 1 Serving (690g)
- Sodium 2924.16783523414 mg
- Sugar 128.142117149881 g
- Trans Fat 11.7272118399104 g
- Calories 1692 calories
Step-by-step
- Boil rice.
- Cut the ham into cubes and fry together with the chopped garlic in hot olive oil.
- Add cooked rice and concentrate. Stir until its covered in tomato pasta.
- Add a little water and spices (chili, basil, oregano). Simmer for a while and let to create a sauce.
- Add sliced peppers and beans.
- Stir everything togheter and its ready to eat.
Frying the Garlic and Ham
Dropping minced garlic into hot oil requires absolute vigilance because individual cloves burn in under thirty seconds if the pan exceeds medium heat. When garlic turns dark brown, it develops an acrid bitterness that ruins the entire dish, forcing cooks to discard the fat and start over completely. Dicing the ham into uniform cubes measuring exactly one-quarter inch ensures that the meat renders its surface moisture evenly while the aromatics release their essential oils into the pan.
Simmering the Sauce
Stirring tomato paste directly into the starchy grains before adding water allows the concentrated glutamates to toast and lose their tinny edge. Adding water gradually while maintaining a gentle bubble prevents scorching at the bottom of the vessel, which happens quickly when starches concentrate in shallow liquids. Without a thermometer, visual cues remain the most reliable metric for doneness; watch for the sauce to thicken until it coats the back of a spoon and leaves a clear path when drawn through with a finger.
Balancing Fresh and Preserved Elements
Relying on canned beans and cured meats introduces significant sodium, making it necessary to taste the reduction before adding extra salt. Fresh bell peppers add structural crunch and natural sugars that balance the acidity of the tomato concentrate, though they must be sliced thin to soften within the brief final simmering window of five minutes. Swapping dried herbs for fresh ones requires tripling the volume since volatile oils dissipate rapidly during dry storage, altering the aromatic profile entirely.
