Arroz cocido suficiente para rellenar un aro de cocina
100 g de champiñones con beicon
3 cucharadas de queso para fundir
Perejil fresco picado
Aceite de oliva
Sal y pimienta al gusto
Perejil seco para decorar el plato
Opcional salsa al gusto
ELABORACIÓN
Cocer arroz en un cazo de no tenerlo cocido, colar y dejar escurrir bien. A continuación poner una cucharada de aceite de oliva en una sarten y cuando esté caliente poner el arroz, mover la sarten para que no se enganche.
Pasados dos minutos más o menos agregar los champiñones salteados con beicon, mezclar. A continuación poner el queso, mezclar y dejar que se funda, rectificar de sal y pimienta.
Incorporar el perejil picado fresco, poner un aro de cocina en los platos, rellenar con el arroz, espolvorear el plato con perejil seco y un cordón de salsa por encima.
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