Brazilian Creamy Rice with Hearts of Palm, Lime, and Cheese

Instructions

1. 1

   1. Heat the olive oil in a wide pot over medium heat. Add the onion and red bell pepper and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more, making sure it does not brown too much.

2. 2

   2. Add the chopped tomato and cook for 3 minutes until it begins to break down. Add the rinsed rice and stir for 1 minute so it is well coated with the vegetable mixture.

3. 3

   3. Pour in the hot vegetable broth, add the salt and black pepper, and bring to a boil. Reduce to low heat, partially cover, and cook for 15 to 18 minutes until the rice is almost tender and still creamy.

4. 4

   4. Add the milk gradually, stirring constantly for 3 to 4 minutes to create a creamy texture. Add the hearts of palm and cook 2 minutes more.

5. 5

   5. Stir in the mozzarella, Parmesan, lime zest, and lime juice. Mix until the cheeses are fully melted and the rice looks creamy and glossy. Adjust salt and pepper if needed.

6. 6

   6. Turn off the heat and add the chopped fresh cilantro. Let it rest for 2 minutes before serving so the texture can settle.

7. 7

   7. If you want a golden top, transfer the rice to an oven-safe dish and broil or bake for 3 to 5 minutes at 425°F / 220°C, watching closely so the cheese browns without burning. Serve hot.