Rump Cap Baked with Arab Rice

For Arab rice: for each cup of rice, 0.5 cups of noodles and 2 cups of water are added.

Take the oil great in a pot and sauté the angel hair about 2 to 3 min.Add the rice and sauté for 1 more min.

Add water, salt and cook over low heat with toaster for 20 minutes.Once you turn off the fire, let it rest 5 minutes.

Heat a skillet over high heat.Put the meat on the side of the fat and cook 8-10 mins or until the fat is very well.Turn around and cook 4-5 mins more to seal.Season with salt and pepper.

Preheat the oven at 180 ° C.Put on a source or baking can with the fat side up.Slow cook 45-50 mins or to the desired point.Let stand before cutting.

Cut the meat and accompany her with the rice.Season with previously washed parsley.