Cuban stewed rice

I recently found an interesting culinary recipe related to Cuban cuisine - rice stewed in Cuban style. This is a very high-calorie, hearty and delicious food that can be cooked both on weekdays and on holidays.
The dish is not cooked for long.
To begin with, I boil rice in a large volume of water. The finished rice is thrown into a colander and washed with warm water. Then I transfer it to a greased mold and bake it in rice in the oven, tightly covering the mold with a lid.
At this time, I finely chop onions, herbs, chop garlic, which I then fry in oil. Add finely chopped bell pepper, mix thoroughly and fry again for five minutes on very low heat.
Next, I mix curry pepper with flour, add lemon juice, vegetables, a little water and simmer for 10 minutes on low heat. I add a little salt and pepper.
Then I combine the flesh of the lobster with the crabs, put them in the sauce and stew for 3-5 minutes.
Then I take out the finished rice casserole from the oven, remove it from the mold and put it on a large dish. On top of the casserole I decorate with crabs and lobster, sauce and herbs.
It turns out an amazing dish!
Bon appetit!