Arroz con Acelgas (Rice with Swiss Chard)
A recipe for Arroz con Acelgas (Rice with Swiss Chard) from Spain: The Cookbook.
Servings 4 Servings
- 4 tablespoons olive oil
- 26 ounces Swiss Chard chopped
- 3 1/2 ounces bacon cut into strips
- 1 cup round-grain rice
- 2 cups beef stock homemade, canned or made with a bouillon cube
- Grated Parmesan cheese
Heat the oil in a pan. Add the Swiss chard and bacon and cook over medium-low heat, stirring occasionally, for 5 minutes.
Add the rice, pour in the stock, and bring to a boil. Lower the heat, cover, and cook for about 20 minutes, until the rice is tender and the stock has been absorbed. Serve immediately, offering the Parmesan separately.