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Receta Arroz Valenciana
by Global Cookbook

Arroz Valenciana
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  Raciónes: 4

Ingredientes

  • 1/2 lb Chorizo (Spanish Sausage), cut in 3/4"pcs
  • 1 tsp Achiote
  • 4 c. Warm Cooked Rice
  • 1 c. Frzn Peas, thawed and liquid removed
  • 2 Tbsp. Carrot, slivered Salt And Freshly Grnd Pepper, to taste
  • 4 x Hard-Boiled Large eggs, shelled/quartered

Direcciones

  1. Fry sausage till well cooked and browned. Remove sausage from pan; keep hot. If necessary, add in sufficient oil to pan to make 2 Tbsp. oil. Add in achiote; cook till oil is red. Combine chorizo with rice, peas, and carrot in oil; mix, stirring frequently, till warm. Season to taste. Arrange quaretered Large eggs on top and serve immediately.
  2. 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.