Baked Crusted Rice with BBQ Meat

Now that the good weather and summer are here and it seems that the situation is improving a little ... we are already encouraging ourselves to have barbecues and we always ask ourselves the same question: What do I do with my leftover meat after a barbecue? 

Well, the answer is very simple: kitchen of use. And for that we have many options, such as pizza, potato omelettes ... and rice. So today we are going to prepare a delicious Baked crusted rice with barbecue meat. 

You may also be wondering: rice crusted? Well, yes, taking advantage of the fact that we are going to finish cooking it in the oven, we are going to cover it with beaten egg, which will toast and be delicious.

Y What will we do with the meat from the barbecue? Well, we are simply going to chop it and we are going to mix it with the rice before baking it, because since it is already cooked, we do not have to do anything else. I have used for example, sausage, blood sausage, bacon And a little Moorish skewers. So you can use anything you have barbecued, both meats like vegetables. You have to take advantage of everything because #aquinosetiranada!

Baked Crusted Rice with BBQ Meat

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A fabulous use recipe to reuse the meat that we have left over from a barbecue. We will also cook it in the oven and we will make a delicious egg crust that will give it a very original touch.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: Rice dishes
• Calories: 600
• Rations: 8

• Cooking time: 40M
• Total time: 40M

Ingredients

• 30 g olive oil
• 400 g of barbecue meat (chorizo, sausages, blood sausage, bacon, chicken ...)
• a few strands of saffron
• 100 g canned crushed tomato
• 1 liter of meat or chicken broth
• 1 / 2 teaspoon salt
• 370 g of round grain rice
• 200g canned chickpeas, drained and rinsed (one small pot)
• 1 large tomato, sliced
• 5 eggs

Preparation

1. We preheat the oven to 250 ° C.

   We cut the barbecue meat into pieces that are not too small with a knife.

2. We put the oil and the pieces of the barbecue meat in the glass. We fry 5 minutes, 120º, left turn, spoon speed. 

3. Add the crushed tomato and sauté 3 minutes, 120º, left turn, spoon speed.

4. Add the meat broth, salt and program 5 minutes, 100º, left turn, speed 0,5.

5. We add the rice and the chickpeas. We place the beaker inclined so that the liquid evaporates and we program 10 minutes, 100º, left turn, speed 0,5. 

    

6. We put the rice from the glass in a wide baking dish (so that the rice is about 2 fingers high). We put the tray in the oven and bake 5 minutes at 250ºc. 

7. We beat the eggs with a pinch of salt and chopped parsley (optional). We take the tray out of the oven for a moment, we toss the beaten eggs over it so that it covers the entire surface and we bake again 5 minutes at 250º. 

    

8. We turn on the grill and brown for 3 minutes. Ready to drink!