• 1h30
• 10 serving

Ingredients

FOR THE RICE
- 3 tablespoons of Andorinha Olive Oil
- 250 g red rice
- 500 g plain rice
- 1 large onion
- 150 ml white wine
- 1 bay leaf
- 1,5 liter of water
- Salt
FOR THE BABY GOAT SHOULDER
- Andorinha Olive Oil
- 1 piece of boneless baby goat shoulder
- 1 white large onion
- 5 garlic cloves, chopped
- 3 ripe tomatoes
- 1 chopped chili
- 1 tablespoon of tomato paste
- 1 dessert spoon of achiote powder
- Cumin, coriander seed and black pepper
- 150 ml red wine
- 50 ml of vinegar
- 1 liter of beef stock
- 1 bay leaf
- Salt
TO FINISH
- Andorinha Olive Oil
- Grated kabocha pumpkin
- Pereskia aculeata (ora-pro-nóbis) leaves
- Biquinho chili
- Pumpkin seeds
- Fresh coriander

METHOD

FOR THE RICE
- Sauté the onion in Andorinha Olive Oil until it begins to brown.
Add the red rice, stir well and add the wine, cooking for another 3 minutes.
Add boiling water and cook for 20 minutes in a covered pan over low heat.
Add the plain rice, bay leaf, salt, and cook until tender, for about 15 minutes more.
FOR THE BABY GOAT SHOULDER
- Cut the baby goat shoulder into small pieces and season with salt. Leave it in the fridge for two hours.
In a thick-bottomed pan, brown the meat with Andorinha Olive Oil.
Set aside.
In the same pan, sauté all the chopped vegetables.
Deglaze with wine and let it reduce.
Return the meat, add the stock until almost covered, season with salt and spices and cook over a very low heat, with the lid on.
TO FINISH
- Sauté the pumpkin and the ora-pro-nóbis in Andorinha Olive Oil.
Add the rice, the meat juices, and cook until you have a creamy rice.
Finish with biquinho chilies, coriander and pumpkin seeds.