Arroz Valenciana (rice Casserole) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
YIELD: 6 SERVINGS
1 small: Chicken fryer, cut up in 2 inch pieces
1/2 lbs: Pork, cutup in 1 inch pieces and 1/4 inch thick
2 each: Links of Chinese sausage,
6 small: Potatoes quartered,
2 each: Garlic cloves, chopped
2 large: Ripe tomatoes,
2 each: Sl Canned pimentoes, sliced
1 cup: Green peas,
3 cup: Rice, boiled in 3 cups of water and 2 cups coconut milk
1/2 cup: Margarine,
1/4 cup: Black olives, sliced
1 tsp: Salt,
Directions:
Place chicken and pork in frying pan and cook. Season with salt and
pepper until slightly brown. In a deep saucepan fry garlic, onions
and tomatoes in margarine in the order given. Add potatoes then the
chicken, pork and sausage. Stir and cover until meat and potatoes are
done. Add water if necessary. Add pimentoes, peas and olives. When
meat and vegetables are done, remove some of the stock from meat and
set aside. Add cooked rice to meat and mix thoroughly. Add remaining
stock and season to taste. Cook on low heat until mixture becomes
quite dry. Serve on platter and garnish top with sliced hard boiled
eggs, stuffed olives, pimentoes strips and sprigs of parsley leaves.
Source from luhu.jp
pepper until slightly brown. In a deep saucepan fry garlic, onions
and tomatoes in margarine in the order given. Add potatoes then the
chicken, pork and sausage. Stir and cover until meat and potatoes are
done. Add water if necessary. Add pimentoes, peas and olives. When
meat and vegetables are done, remove some of the stock from meat and
set aside. Add cooked rice to meat and mix thoroughly. Add remaining
stock and season to taste. Cook on low heat until mixture becomes
quite dry. Serve on platter and garnish top with sliced hard boiled
eggs, stuffed olives, pimentoes strips and sprigs of parsley leaves.
Source from luhu.jp