Arroz Valenciana (Rice Casserole) Recipe

Ingredients


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

It is possible to trace the history of `recipes` far back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.

The truth of the matter is, the oldest recipe discovered, according to historians is a series of stone tablets in the Sumerian language which recount 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 The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, main course and afters, something we still use today. He also describes how the cooks of his times were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens for example basil, mint and dill.

Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from the holy lands, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in manuscripts on cooking, most of which are kept safe in private libraries.

During the following few hundred years, the powerful and wealthy houses competed with each other to serve up the most exotic banquets, and consequentially cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and recording the recipes of their peers.

By the time we get to the 1900s, cook books are in great demand, mostly due to better eduction, more free time and having more money.

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We hope you enjoy this Arroz Valenciana (Rice Casserole) recipe.

 


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