Oven Rice

Makes: Serves 6

Preparation Time: 1 hour and 40 minutes

Level: Medium


  • 1 kg of tomatoes
  • 750 g of ground beef (knuckle)
  • 3 tablespoons of corn oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2½ teacups of white rice
  • 2 teacups of coarsely grated mozzarella cheese
  • ½ teacup of chopped green olives
  • 3 eggs, beaten
  • ½ bunch of parsley and scallions, chopped
  • 3 teacups of grated Parmesan cheese
  • Salt and black pepper to taste


Put the tomato on a pot and cook it low heat, without water, until soften. Blend it in a food processor, strain it, and set it aside. Season the meat with salt and black pepper. Braise it in 3 tablespoons of oil, until dry. Add ½ onion and 1 garlic clove; braise for a bit, until soft. Add the tomato sauce and bay leaf; cook for 20 minutes. Meanwhile, prepare the white rice: braise the remaining onion and garlic in two tablespoons of oil. Add the rice, cover it with 5 teacups of warm water and season with salt. When it is cooked through, add the ground beef sauce. Let it cool for a bit and add the mouzzarella, olives, eggs, scallions, and parsley, mixing well until even. Put it in a baking dish, cover with Parmesan cheese and bake in a preheated oven at 180°C, until golden. Serve while still hot. The arroz de forno (baked rice) is a recipe for leftovers – that is, it is very versatile. very You could add ingredients such as corn or peas, for instance, and replace the ground beef for shredded chicken or diced pork.



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