| |
|
Ingredients:
YIELD 6 SERVINGS
1 small chicken fryer, cut up in 2 inch pieces
1/2 lb pork, cutup in 1 inch pieces a
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 an, d 2 cups coconut
1/2 cup margarine
1/4 cup black olives, sliced
1 tsp salt
Instructions:
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.
Servings: 1
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Arroz Valenciana (Rice Casserole) Recipe brought to you by Mexican Recipes To-Go
