Arroz a la Valenciana
Arroz a la Valenciana is a typical Latin American dish, and sometimes used in Filipino cuisine.
Arroz a la Valenciana
Ingredients:
1 1/2 cups Sweet Rice (Glutinous Rice)
1/2 cup White Rice
4 cups Water
1 tsp Turmeric Powder
2 tbsp Cooking Oil
3 cloves Garlic, crushed
1 Yellow Onion, sliced
2 Tomatoes, sliced
250 g Chicken, cut into bite-sized pieces
250 g Pork loin, cut into bite-sized pieces
180 g Pork Liver, sliced
180 g Shrimps, shelled
2 pcs Chorizo Bilbao, sliced thinly
2 tsp Salt
1 dried Bay Leaf
1/2 cup Green Peas
1 red Bell Pepper, sliced lengthwise
1/2 cup Raisins
1 cup Chick Peas (Garbanzos)
2 oz sliced Pimentos
2 hard-boiled Eggs, sliced (optional) – for garnish
2 Green Onions, sliced – for garnish
Instructions:
Boil the sweet rice and white rice with 3 1/2 cups water and turmeric powder, stirring once in a while to prevent burning. Cook over medium heat for 30 minutes or until tender.
In a small heated pan with oil, lightly fry the chorizo bilbao, and set aside;
Then on the same oil, fry the pork liver, and set aside.
Heat oil and sauté garlic and onion in a big pan or skillet.
Stir-in tomatoes.
Then, add-in the chicken, pork, shrimp, remaining 1/2 cup water, salt, and bay leaf.
Cover and simmer until chicken and pork are tender.
Add-in green peas, bell pepper, raisins, garbanzos, and pimentos.
Stir-in boiled rice, blend well and combine lightly. Cook for 15 minutes over medium heat.
Arrange on a platter, and garnish with sliced hard-boiled eggs and green onions.
Serve hot or cold. Enjoy!!
Ingredients:
1 1/2 cups Sweet Rice (Glutinous Rice)
1/2 cup White Rice
4 cups Water
1 tsp Turmeric Powder
2 tbsp Cooking Oil
3 cloves Garlic, crushed
1 Yellow Onion, sliced
2 Tomatoes, sliced
250 g Chicken, cut into bite-sized pieces
250 g Pork loin, cut into bite-sized pieces
180 g Pork Liver, sliced
180 g Shrimps, shelled
2 pcs Chorizo Bilbao, sliced thinly
2 tsp Salt
1 dried Bay Leaf
1/2 cup Green Peas
1 red Bell Pepper, sliced lengthwise
1/2 cup Raisins
1 cup Chick Peas (Garbanzos)
2 oz sliced Pimentos
2 hard-boiled Eggs, sliced (optional) – for garnish
2 Green Onions, sliced – for garnish
Instructions:
Boil the sweet rice and white rice with 3 1/2 cups water and turmeric powder, stirring once in a while to prevent burning. Cook over medium heat for 30 minutes or until tender.
In a small heated pan with oil, lightly fry the chorizo bilbao, and set aside;
Then on the same oil, fry the pork liver, and set aside.
Heat oil and sauté garlic and onion in a big pan or skillet.
Stir-in tomatoes.
Then, add-in the chicken, pork, shrimp, remaining 1/2 cup water, salt, and bay leaf.
Cover and simmer until chicken and pork are tender.
Add-in green peas, bell pepper, raisins, garbanzos, and pimentos.
Stir-in boiled rice, blend well and combine lightly. Cook for 15 minutes over medium heat.
Arrange on a platter, and garnish with sliced hard-boiled eggs and green onions.
Serve hot or cold. Enjoy!!
0 Response to "Arroz a la Valenciana"
Post a Comment