{"id":21301,"date":"2025-01-24T04:11:00","date_gmt":"2025-01-24T02:11:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=21301"},"modified":"2025-01-15T01:18:26","modified_gmt":"2025-01-14T23:18:26","slug":"arroz-caldoso","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2025\/01\/24\/arroz-caldoso\/","title":{"rendered":"Arroz caldoso"},"content":{"rendered":"
\n
\"arroz<\/figure>\n<\/div>\n\n\n
\n\n\n\n

Nada mejor que un arroz caldoso<\/strong> para calentarse en estos d\u00edas de enero de mucho frio. Un arroz caldoso que es una forma de hacer arroz, muy diferente a una paella. El arroz es uno de los alimentos que m\u00e1s se consumen en todo el mundo<\/strong>. Rico en energ\u00eda, en fibra, bajo en grasa, rico en almid\u00f3n que se compone de amilosa y amilopectina, siendo la proporci\u00f3n de cada una la que determina las caracter\u00edsticas culinarias del producto. Protege el sistema cardiovascular,<\/strong> favorece el funcionamiento del sistema digestivo.<\/p>\n\n\n\n

Ingredientes (4 personas):<\/h2>\n\n\n\n
    \n
  • 1 conejo o un pollo troceado, <\/li>\n\n\n\n
  • 100 gr de cebolla, <\/li>\n\n\n\n
  • 125 gr de pimiento verde, <\/li>\n\n\n\n
  • 2 ajos, <\/li>\n\n\n\n
  • 125 gr de tomate, <\/li>\n\n\n\n
  • laurel, romero, <\/li>\n\n\n\n
  • 1 litro de agua o caldo de pollo, <\/li>\n\n\n\n
  • 250 gr de arroz bomba, <\/li>\n\n\n\n
  • aceite de oliva y sal.<\/li>\n<\/ul>\n\n\n\n

    Preparaci\u00f3n:<\/h2>\n\n\n\n
      \n
    1. Picamos la cebolla bien fina igual que los ajos, adem\u00e1s el pimiento verde lo partimos en cuadraditos y el tomate pelado y sin pepitas en cubos peque\u00f1os.<\/li>\n\n\n\n
    2. El conejo<\/strong> o el pollo<\/strong>, lo limpiamos y lo troceamos bien peque\u00f1o, casi que no haga falta usar cuchillo para comer despu\u00e9s.<\/li>\n\n\n\n
    3. Agregamos el caldo<\/strong> o el agua un par de hojas de laurel y una rama de romero o tomillo. En los arroces caldosos utilizaremos grano del estilo bomba por lo general y agregaremos un m\u00ednimo de 4 veces agua o caldo.<\/li>\n\n\n\n
    4. Dejamos cocer<\/strong> el fondo unos 10 o 15 minutos<\/strong> desde que empiece a hervir. Pasado este tiempo a\u00f1adimos el arroz y removemos al echarlo y cuando rompa a hervir de nuevo. De esta forma conseguimos que el arroz nos quede suelto y no se peguen unos granos con otros.<\/li>\n\n\n\n
    5. Dejamos cocer desde el momento de echarlo unos 18 minutos<\/strong>.<\/li>\n\n\n\n
    6. Servir inmediatamente, para que no se esponje.<\/li>\n<\/ol>\n\n\n\n

      Para acompa\u00f1ar el arroz caldoso<\/strong> una viena peque\u00f1a<\/strong> de 90 gramos. Las vienas<\/strong> son un pan blanco esponjoso, de miga blanda, corteza fina y crujiente. Es un pan tradicional en Andaluc\u00eda, que puede servir de acompa\u00f1amiento para cualquier comida. Su principal caracter\u00edstica es su miga blanda<\/strong>.<\/p>\n\n\n

      \n
      \"\"<\/figure>\n<\/div>\n\n
      \n
      \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Nada mejor que un arroz caldoso para calentarse en estos d\u00edas de enero de mucho frio. Un arroz caldoso que es una forma de hacer arroz, muy diferente a una paella. El arroz es uno de los alimentos que m\u00e1s se consumen en todo el mundo. Rico en energ\u00eda, en fibra, bajo […]<\/p>\n","protected":false},"author":1,"featured_media":21287,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1300,1301,6,4,365],"class_list":["post-21301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-arroz-caldoso","tag-cocina-andaluza-de-invierno","tag-horno-al-madain","tag-pan","tag-pan-de-dos-hermanas"],"yoast_head":"\nArroz caldoso -<\/title>\n<meta name=\"description\" content=\"Nada mejor que un arroz caldoso para calentarse en estos d\u00edas de enero de mucho frio. 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