| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Valencian |
Rice, Rice cooker |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chorizo (Spanish Sausage); cut in 3/4"pieces |
| 1 |
ts |
Achiote |
| 4 |
c |
Hot Cooked Rice |
| 1 |
c |
Frozen Peas; thawed and drained |
| 2 |
tb |
Carrot; slivered |
|
|
Salt And Freshly Ground Pepper; to taste |
| 4 |
|
Hard-Boiled Eggs; shelled/quartered |
INSTRUCTIONS
Fry sausage until well cooked and browned. Remove sausage from pan; keep
warm. If necessary, add enough oil to pan to make 2 tablespoons oil. Add
achiote; cook until oil is red. Combine chorizo with rice, peas, and carrot
in oil; mix, stirring frequently, until hot. Season to taste. Arrange
quaretered eggs on top and serve immediately.
NOTES : The Spanish use saffron to color their delicious paella, but in
Puerto Rico and many South American countries achiote (annatto seed) is
used to color native rice dishes. Achiote is tasteless. The red coloring is
obtained by slowly heating it in oil.
Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre
Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998
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