ARROZ con chuletón al romero / DRY RICE with rosemary with meat

chuletón

🥗Healthier: pechuga de pollo

💰Cheaper: carne de cerdo

Pechuga de pollo is leaner while carne de cerdo is more affordable.

caldo de carne

🥗Healthier: caldo de verduras

💰Cheaper: agua con especias

Caldo de verduras is lighter, and agua con especias is cost-effective.

vino blanco

🥗Healthier: vino sin alcohol

💰Cheaper: caldo de pollo

Vino sin alcohol reduces alcohol intake, and caldo de pollo adds flavor.

aceite de oliva

🥗Healthier: aceite de aguacate

💰Cheaper: aceite vegetal

Aceite de aguacate is a healthier fat, while aceite vegetal is economical.

Heat olive oil in a large skillet over medium heat until shimmering.

Season the chuletón with salt and pepper, then add to the skillet.

Sear the chuletón for 4-5 minutes on each side until browned and cooked to desired doneness.

Remove the chuletón from the skillet and let it rest.

In the same skillet, add chopped onion, garlic, and red bell pepper; sauté until softened, about 3-4 minutes.

Stir in the rice and cook for 2 minutes, allowing it to absorb the flavors.

Add the rosemary, bay leaf, and diced tomato; mix well.

Pour in the beef broth and white wine, then bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.

Fluff the rice with a fork and stir in chopped parsley and lemon juice.

Slice the rested chuletón and serve over the rice, garnished with additional rosemary.

Cooking Techniques

Spice Level: