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Rice with mushrooms, dried tomatoes and ham (Thermomix).

did not think I had time to return to participate in the contest organized rice Special on his blog.
But, of course, with rice that we in this house would have been weird this week not fall any Arrocet. And here it is.
You know what I'm fond of this type of rice in Thermomix: there are very tasty, very sueltecitos out grains, and also made the sauce last night and today I only had to warm up a tad, sauté rice, and add the broth.
The dried tomatoes was a real discovery for me since I live in Alicante (before, never been used, not even remember seeing it in stores). Either dry or rehydrated in water or oil, give the dish a special touch. Attention: it is salty thing to keep in mind when adding salt when cooking.
For this dish, I used dried mushrooms, in particular a mixture containing boletus , trumpets of death, and other varieties. The water used to rehydrate the use to cook the rice (adding more amount of broth, of course ...).
Tip: If you have forgotten to rehydrate the mushrooms in time, you can enter them in a microwave safe bowl, fill with water, cover, and set 3-4 minutes to 800w. Aceleraréis so much the process of hydration.
Well, get to the point (pun intended, lol):

INGREDIENTS (for 3 normal people, or 2 hungrier than a blind dog, and, of course, single-dish):
200 grams of rice

5 tomatoes 150 grams of dry cured ham (serrano or normal) to cubes or strips.
100 grams of dried mixed mushrooms. A handful

herbes de Provence 1 / 2 yellow bell pepper (if you have not, use red or green) 1 small tomato


1 medium onion 750 grams of vegetable stock. This is the amount of fluid we need, therefore, if we use water to rehydrate the mushrooms (which I recommend), we will use the broth as it takes to complete the 750 grams.
We may also use water with a vegetable broth, or a spoonful of vegetables concentrate.
Sal (with caution: both the ham and dried tomatoes are salty).
100 grams of olive oil

PREPARATION:
Chop the onion, and chop into Thermomix for 4 seconds at speed 5. Add oil and fry 9 minutes Varoma temperature, speed 2 (no shaker).
add the pepper and tomato, chop 4 seconds at speed 5, and sauté 5 minutes, Varoma, speed 2.
Cut dried tomatoes into small pieces or strips, we add to the glass with Provencal herbs, and sauté 3 minutes, speed, spoon, turn left, Varoma temperature.
Add the ham, and sauté 4 minutes, Varoma, speed, spoon, turn left. And finally, add the chopped mushrooms (but not into very small pieces), and sauté 3 minutes, same speed and temperature. We tested the salt, by whether to add.
glass add the rice and fry 2 minutes, Varoma, spoon and speed left turn.
Finally, we take stock, and schedule 14 minutes, temperature 100 º, speed, spoon and turn left.
check whether the point of rice is to our liking, if you should need a minute more cooking.
If you prefer dry, we dump in the basket in a bowl to drain excess broth, and then move on to the platter.
I hope you like this Arrocito.

And, as always, I leave with a cool image. This time I'm closer than in the previous post: it is a sunset in Extremadura (Badajoz, to be exact ... And to be yet more specific, somewhere between Almendral and Valverde de Leganés). Part 2
Happy week to everyone.