Maranho Stuffed Rice

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 pound (450g) boneless pork, diced 1 pound (450g) boneless pork, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Lamb or goat intestines, cleaned and soaked in water Lamb or goat intestines, cleaned and soaked in water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, cook the diced pork over medium heat until browned. Remove from the pot and set aside.
2. 2.
   In the same pot, sauté the chopped onion and minced garlic until translucent.
3. 3.
   Add the rice, bay leaves, paprika, cumin, salt, and pepper to the pot. Stir well to coat the rice with the spices.
4. 4.
   Return the cooked pork to the pot and mix it with the rice.
5. 5.
   Pour enough water into the pot to cover the rice and bring it to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes or until the liquid is absorbed and the rice is cooked.
7. 7.
   While the rice is cooking, prepare the intestines by cleaning them thoroughly and soaking them in water for at least 30 minutes.
8. 8.
   Once the rice is cooked, remove the bay leaves and let it cool slightly.
9. 9.
   Take a piece of intestine and fill it with the cooked rice and meat mixture. Tie the ends securely with kitchen twine.
10. 10.
    Repeat the process until all the rice and meat mixture is used.
11. 11.
    Place the stuffed intestines in a large pot of boiling water and cook for about 30 minutes or until the intestines are cooked through.
12. 12.
    Remove the stuffed intestines from the water and let them cool slightly before serving.

Treat your ingredients with care...

• Pork — Choose lean cuts of pork for a healthier option. Trim any excess fat before dicing.
• Lamb or goat intestines — Ensure thorough cleaning of the intestines by rinsing them with water and removing any excess fat or debris.

Tips & Tricks

• If you can't find lamb or goat intestines, you can use sausage casings as a substitute.
• For added flavor, you can include diced carrots, peas, or bell peppers in the rice mixture.
• Serve the Maranho Stuffed Rice with a squeeze of lemon juice for a refreshing tang.

Serving advice

Serve the Maranho Stuffed Rice hot, either as a main course or as part of a festive buffet. Accompany it with a fresh salad or pickled vegetables to balance the richness of the dish.

Presentation advice

To enhance the presentation, arrange the stuffed intestines on a platter and garnish with fresh herbs such as parsley or cilantro. Serve with a side of colorful vegetables for an appealing visual contrast.