200gqueijo coalho cheeseor halloumi, cut into 1 inch cubes
200mlheavy cream
2clovesgarlicminced
¼onionfinely diced
2Tbspclarified butter
1beef stock cubeor chicken or vegetable
black pepper and ground cuminto taste
cilantro and chivesto taste
Instructions
Soak the beans overnight or for at least 2 hours until they plump up.
Strain and cook the beans with about 500 ml water for 25 minutes until they are soft. Season it with the beef stock, black pepper and cumin and reserve (DO NOT strain it again, you need the water).
If using meat, sauté it in a large pan. Add clarified butter, onions, garlic, and green bell pepper (if using) and sauté until soft.
Add the rice (washed) and let it fry for a bit.
Add the beans with the water it was cooked in. Add a bit more water to cover the rice and let it cook, mixing now and then.
Once the water is almost gone, add the cream and the cheese, mix, taste and correct the salt and spices. Cook until the rice is soft, add more liquid if needed (water, milk or cream depending on the consistency you want), some people like it creamy like a risotto, some people like it less creamy, so it's up to you.
