Roast Potatoes with Rice recipe
information
This traditional Sephardic dish has always accompanied roast beef or lamb in our house. Baked in an ovenproof glass dish, it can be brought directly from the stove to the table
ingredients
5 large potatoes, peeled
2 cups uncooked rice
1 onion, grated
salt and black pepper
1/2 cup chicken fat or shortening
about 3 cups hot chicken broth
2 cups uncooked rice
1 onion, grated
salt and black pepper
1/2 cup chicken fat or shortening
about 3 cups hot chicken broth
method
1. Preheat oven to 400°F. Halve the potatoes lengthwise and then crosswise to divide them into quarters.
2. Cover the bottom of a 2-inch-deep, 2-quart rectangular ovenproof baking dish with the rice.
3. Sprinkle rice with onion, then arrange the potatoes in rows standing on their flat bases like miniature pyramids.
4. Dot the tops of the potatoes with the chicken fat.
5. Pour enough chicken broth into the baking dish to come to just below the top.
6. Put dish in oven and bake for 1 hour, checking liquid every 15 minutes. If liquid has evaporated, add a little more until the rice is cooked (taste to test), then stop adding liquid and continue cooking until both tops of the potatoes and rice are golden brown.
2. Cover the bottom of a 2-inch-deep, 2-quart rectangular ovenproof baking dish with the rice.
3. Sprinkle rice with onion, then arrange the potatoes in rows standing on their flat bases like miniature pyramids.
4. Dot the tops of the potatoes with the chicken fat.
5. Pour enough chicken broth into the baking dish to come to just below the top.
6. Put dish in oven and bake for 1 hour, checking liquid every 15 minutes. If liquid has evaporated, add a little more until the rice is cooked (taste to test), then stop adding liquid and continue cooking until both tops of the potatoes and rice are golden brown.
serving amount
serves 8
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more information
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