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
Directions
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 servings
Arroz Valenciana (Rice Casserole) Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Mexican; Rice; Vegetable
The History of Recipes
Historians have tracked the existance of recipes way back into ancient history, in truth as far back as ancient Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient cook books were just basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were divided into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef describes how the ancient cooks used many different aromatic flavours, including some familiar names such as bay, mint and dill. In the fifteenth century, people returning from the crusades brought back many spices and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new foods and tastes led to an explosion in books on cooking, the majority of which are kept safe in private collections. Like it or not, the introduction of television gave us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Arroz Valenciana (Rice Casserole) recipe.
