Arroz a la Valenciana [rice casserole]

3 tbsp olive oil  
3 cloves garlic minced
2 medium size onions sliced  
1 small can tomato sauce  
1 pc. chorizo de Bilbao cut in rings
1/4 kilo pork cut into cubes 1/4 kilo 
chicken cut into pieces  
2 cups soup stocks
salt and pepper to taste  
1 pc. bay leaf minced
2 cups rice cooked in 1 1/2 cup water and 1 1/2 coconut milk  
1/2 cup peas frozen or canned  
1 red bell pepper diced
1 tsp paprika  
2 hard boiled eggs
2 tbsp. green onions minced
In a skillet heat olive oil then saute garlic, onions, tomato sauce, chorizo, pork and chicken pieces. Cover and simmer for 10 to 15 minutes. Gradually add stock as needed until the meat are cooked. Add salt and pepper, then bay leaf. When mixture is almost dry, add in cooked rice and peas. Stir several times until meat mixture is well-distributed. Add bell pepper and paprika. Place in a well-greased casserole dish and bake for 15 to 20 minutes in a 300F heat. Serve hot and garnish with green onions and sliced eggs.


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