Rice with stuffing for today and resistant starch for another day

For this brown rice, and although the package says otherwise, I used between 4 and 5 parts of liquid (broth plus water) for each part of rice. I have done it in weight, to better catch the quantities. So as I used 200g of rice (100 per portion), I used 900g of liquid. I have put half and half of water and broth so that I don't get too much flavor from the chicken broth either, I prefer it to taste more like my ingredients.... 😅

We put to heat the broth + water in the paella pan or frying pan, and when it is hot we add the rice. Being brown rice it will take much longer than refined rice (not brown). I calculate about 45 minutes in total to cook the rice, and then we will see at the end if it is necessary to leave it a little more.

Turn off the heat, let it sit for 5 minutes and eat!!! 😋😋😋

I pair it with a nice salad and we have an upscale menu! 😃

The second portion was left in a tupper in the fridge to eat another day to create resistant starch. (For more info, see MyRealFood posts or ask them who know! 😅)

On the other hand, in a frying pan with a little oil, fry the ribs on all four sides to seal them, and set aside. In the same frying pan with a little more oil, fry the peppers, then add the asparagus and finally the mushrooms cut in 4 parts. We reserve all this, including its oil that we will add later to the rice.

In the same pan (to take advantage of the flavors and not to stain so many pots), fry the diced tomato, add a little salt and set aside.

Chop the garlic and crush it in a mortar with the parsley. When we have it we add it to the paella with the rice.

Then add the fried tomato, even if there is enough broth left with the rice to make it easier to distribute.

At the same time as the tomato we also add the choricero bell pepper meat. I had whole choricero peppers, so I put them in boiling water for a while beforehand to soften them and to be able to remove their flesh.

Let the rice continue cooking, making sure that the broth is not consumed too much. It is necessary to test the rice and if we see that it is still hard and there is little broth left, we will add more, but always hot so that it does not cut the cooking of the rice. So the best thing to do is to heat it in the microwave as needed.

When the rice has 5 to 10 minutes of cooking time left, add everything we had reserved: ribs, mushrooms, peppers and asparagus. This way they will finish cooking, they will warm up if they had cooled down and they will give their flavor to the rice 😉😋.

We wait those 5 or 10 minutes while we are testing the hardness of the rice until it is to our taste. If it is still hard and with little liquid we add more hot broth and give it a few more minutes of cooking. At the end we will get the point for sure! 😅