Free Recipe Arroz Valenciana
Recipe Type: R Recipes
Recipe Preparation: cook
Cooking Ingredients for Arroz Valenciana Recipe
1/2 lb Chorizo (Spanish Sausage);
-cut in 3/4 pieces
1 ts Achiote
4 c Hot Cooked Rice
1 c Frozen Peas; thawed and
-drained
2 tb Carrot; slivered
Salt And Freshly Ground
-Pepper; to taste
4 Hard-Boiled Eggs;
-shelled/quartered
Arroz Valenciana Preparation
Fry sausage until well cooked and browned. Remove sausage from pan; keep warm. If necessary, add enough oil to pan to make 2 tablespoons oil. Add achiote; cook until oil is red. Combine chorizo with rice, peas, and carrot in oil; mix, stirring frequently, until hot. Season to taste. Arrange quaretered eggs on top and serve immediately. NOTES : The Spanish use saffron to color their delicious paella, but in Puerto Rico and many South American countries achiote (annatto seed) is used to color native rice dishes. Achiote is tasteless. The red coloring is obtained by slowly heating it in oil. Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Volume 01 Number 449 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
Cooking Temperature:
Recipe Serves: 4
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