Potries' Emilia-style baked rice with meat

Ingredients

• 375 g of rice
• 600 ml of broth
• 1 black onion sausage
• 8 pork ribs
• 4 pieces of chicken
• 1 potato, cut into thin slices
• 2 tomatoes, sliced into thick pieces
• 1 bell pepper, sliced into strips
• 1 head of Allium sativum (garlic)
• 100 g of navy beans
• 100 g of kidney beans
• a pinch of saffron
• 1 tablespoon of olive oil
• salt

Preheat the oven to 180 °C.

In a pot, return the pork and chicken to the pot.

Add the black sausage and cook until it is golden brown.

Add the tomatoes, bell peppers, garlic, and beans.

Pour the in the broth and add the rice. Season with salt and add a pinch of saffron.

Thoroughly mix all the ingredients.

Slice the potatoes thinly and add them to the pot.

Use a spatula to smooth the surface of the rice, ensuring that it is evenly covered by the broth.

Drizzle with a little olive oil.

Bake for 1 hour.

Let it rest for 10 minutes before serving.