Rice mixed with a few Ingredients equals Magic

Seriously. Well, rice is just wonderful. Meat, fish, veggies... just add anything to rice with some broth and a delicious meal has formed before you know it. It is also a great way of "hiding" the veggies for those picky eaters ;)

I had bought a lamb skirt (falda de cordero) at Makro (Spain's Costco) for a steal and decided to make a nice rice with it. We both really like lamb and the skirt is a nice way to get the flavors from it. Don't expect to have a lot of meat on the bones though; the downside of this cheaper cut.

So here goes my recipe.

Arroz con Falda de Cordero

Ingredients:

1 kg lamb skirt
2 cups rice
5 cups of broth (whichever you prefer, I mixed veggie and meat)
2 carrots
100 grs spinach
1 leek
2 garlic cloves
1 tbsp rice seasoning (your own or storebought)
salt and pepper
oil

Preheat your oven at 225C if your stovetop is not big enough to heat the paellera or pan evenly.

In a large pan or paellera, add some oil and heat. In the meantime, season the meat with salt and pepper and cut your veggies.

When the oil is ready, brown the lamb.

When the meat has a nice color to it and it has release some of its flavor in the oil, remove it.

Add the veggies to the pan.

After a few minutes, add the rice.

Mix well to coat the rice.

Add the broth, rice seasoning and meat. Oh, and the spinach... I forgot my spinach until David reminded me the microwave had beeped. My lonely thawed frozen spinach. I added it later on so no biggie :).

Now, if you are like me and do not have a perfect paellera stovetop, place the rice in the oven.

Cook for about 20 minutes until the rice is cooked and the broth is almost completely absorbed (you can see some broth on the sides of the pan).

Now the trick to get the rice perfect is to cover it with cardboard or papel towels or even a regular rag for about 5 minutes. It absorbs the humidity from the rice.

And here it is, ready to be devoured!

Buen provecho :)