This rice with ribs and beans is a dish from the Valencian garden that combines the technique of brothy rice with the strength of pork ribs and the softness of white beans. A family dish with a lot of history and flavor.
Mediterranean
Rice with pork ribs and beans
Soupy rice with pork ribs, white beans and vegetables. Rice stew from the Valencian garden, hearty and comforting.
- Spain
- MAIN COURSES
- High protein
- High fiber
- Low sugar
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 28 g
- Fiber 6 g
- Carbohydrates 52 g
- Fat 16 g
- Sodium 480 mg
Story behind the dish
Preparation
Rice with pork ribs and beans is a preparation from Spain with medium difficulty. Reserve about 65 minutes in total (15 for mise en place and preparation, 50 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 320 g of round rice.
- Have ready: 400 g pork ribs in small pieces.
- Have ready: 200 g of cooked white beans.
- Have ready: 2 grated ripe tomatoes.
- Have ready: 1 chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Brown ribs in hot oil; booking
Brown ribs in hot oil; booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Sauté the onion and garlic for 8 min
Sauté the onion and garlic for 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the tomato and paprika; kitchen 8 min
Add the tomato and paprika; kitchen 8 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Return the ribs; add the broth and saffron
Return the ribs; add the broth and saffron. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook covered 20 min
Cook covered 20 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add rice and beans; cook 18 min over medium heat
Add rice and beans; cook 18 min over medium heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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The rice should be soupy
The rice should be soupy. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with chopped parsley
Serve with chopped parsley. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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