Arroz valenciana (rice casserole)

Yield: 1 Servings

Measure Ingredient
1 small Chicken fryer; cut up in 2 inch pieces
½ pounds Pork; cutup in 1 inch pieces and 1/4 inch thick
2 eaches Links of Chinese sausage
6 smalls Potatoes quartered
2 eaches Garlic cloves; chopped
2 larges Ripe tomatoes
2 eaches Sl Canned pimentoes; sliced
1 cup Green peas
3 cups Rice, boiled in 3 cups of water and 2 cups coconut milk
½ cup Margarine
¼ cup Black olives; sliced
1 teaspoon Salt


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.

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