Rice with Hearts of Palm (4 people)

This is a traditional recipe from Costa Rica.  This recipe is commonly prepared during Easter, mainly because many people don’t eat meat or chicken during this holyday.  Nevertheless, is good all year round!

Ingredients

1/2 bar of margarine
1/2 medium onion, finely chopped
3 minced garlic cloves
9 ounces of Mozarella cheese (or cheese that melts)
3 cups of pre-cooked rice
7 ounces of cooked or smoked ham, diced in cubes
1 small can of sweet corn
1 greased baking dish
2 liters of water

Dressing

1 tablespoon of corn starch
1 cup of cream
1 14 oz jar of hearts of palm
salt to taste

Preparation

Add water to precook rice and let cook until rice has puffed but remains somewhat crunchy. Melt the margarine in a pot over low heat. Add the finely chopped onion and garlic and let them brown.

Next add the cream with a tablespoon of dissolved corn starch and the chopped hearts of palm. When it comes to a boil, add a pinch of salt. In another pan, add a tablespoon of margarine and sauté the cubed cooked or smoked ham.

When browned a little, take it off the heat, add the sweet corn and then add it all to the sauce. Next, in the baking dish, lay down a layer of rice, add a little of the hearts of palm sauce and a layer of cheese.

Repeat until all the ingredients are used up. Finish with a layer of cheese. Bake.