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
Experts have proved the existance of recipes far back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these ancient records were just simple pictorial recipes for food preparation.
During the time of the Roman Empire a roman called Apicius created a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans made use of a wide range of spices, including some familiar names like bay, fennel and dill. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, such as rosemary and coriander. These new foods and tastes prompted a surge in manuscripts on cookery, some of which are now in private collections. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Arroz Valenciana (Rice Casserole) recipe.
