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Croquetas de moro navideño

Categoría
Arroces
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 taza de arroz
  • 1 lata de 250 g de habichuelas negras
  • 200 g de tocineta picada en trozos
  • 1 cebolla mediana
  • 2 dientes de ajo
  • Medio pimiento (usar pedazos de distintos colores para mayor vistosidad)
  • 1 ají picante
  • 2 hojas de laurel
  • Una pizca de comino molido
  • Pimienta negra al gusto
  • Sal al gusto
  • Aceite de oliva al gusto
  • 1/2 taza de harina
  • 8 huevos
  • 1 taza de pan rallado
  • 2 tazas de aceite para freír

Preparación

  1. En una sartén grande y profunda sofreír la tocineta.
  2. Agregarle sal, pimienta y comino.
  3. Dejar que doren en su propia grasa.
  4. Si sueltan mucha grasa, quitar una parte y agregar la cebolla, ajo, pimentón, ají y hojas de laurel y dejar sofreír.
  5. Agregar la taza de arroz y revolver por un par de minutos.
  6. Incorporar la lata de habichuelas completa, incluyendo el caldo que trae y ponerle también 2 tazas de agua.
  7. Verificar de sal y deja hervir.
  8. Cuando el líquido haya evaporado, bajar el fuego y tapar la sartén.
  9. Dejar cocinar por 20 minutos, o hasta que el grano de arroz esté listo.
  10. Extender el arroz en una bandeja y dejar enfriar.
  11. Cuando esté a una temperatura manejable, hacer bolitas del tamaño que prefiera.
  12. Calentar el aceite, y cuando esté listo, pasar las bolitas por harina y huevo y freírlas.
  13. Ir colocándolas sobre papel secante y servir de inmediato.