1 onion, finely chopped1 green pepper without seeds and heart, finely chopped2 tablespoons of oil8 lamb kidneys cutted in halfs, cleaned and chopped1 1 / 4 cups of long grain rice2 1 / 2 cups of chicken brothSaltFreshly ground black pepper1 / 4 cup of butter2 tablespoons of chopped fresh parsley1 / 2 cup of parmesan cheese
Saute the onion and pepper in oil for 3 minutes, add the kidneys, stirring well and proceed to fry for another 3 minutes.
Add the rice and fry for another 1 minute.
Gradually add the broth, bring to a boil and add salt and pepper to taste.
Cover and simmer for 20 minutes, until the rice absorbs all the water.
Stirring add the butter, parsley and the parmesan cheese.
Serve with a green salad.