Arroz a la Valenciana


Mix and cook 2 c. of glutinous rice and 1 c. long grain rice (hard cooked-absorption method)
250 g. lean pork, sliced small and thin
2 frankfurters, sliced diagonally
1 Chinese chorizo (chorizo bilbao) diagonally sliced thinly
¼ c. raisins
¼ c. sweet green peas
1 onion, diced
1 red pepper, finely sliced
1 T. light soy sauce
2 T. cooking oil
½ t. achuete (annatto powder)
¾ c. water

Fry onions in 2 T. cooking oil and add pork and fry for a few minutes.
Add chorizo, frankfurters, sweet peas, raisins, pepper, soy sauce and achuete and stir well.
Add the water and season with salt and let simmer for a few minutes in low heat.
Stir in hard cooked rice properly and in very low heat cover and stir occasionally until rice is soft enough. Before serving decorate top with prawns or shrimps.
Season to taste and serve hot with green salads or steamed vegetables.
Valenciana is very nice serve with fried sotanghon.





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