Valencia Rice (Nicaragua)
Ingredients
- 2 to 3 pound Chicken
- water to cover (5 cups)
- 1/8 teaspoon pepper
- 1 teaspoon salt Add to broth:
- 1 carrot diced
- 2 potatoes, diced
- ½ cup fresh or frozen garden pea|green peas In a large saucepan, saute in 2 to 3 tablespoons oil:
- 1 medium Onion chopped
- ½ green bell pepper chopped
- 1 stalk celery minced
- 2 cloves of garlic minced
- 2 cups uncooked rice
- 3 cups reserved broth
- 1 teaspoon salt
- dash of pepper
- several sprigs of cilantro
- Remove Chicken, debone and set aside, keeping warm. Skim foam and fat from the remaining broth. In a large saucepan, saute in 2 to 3 tablespoons oil
This article uses material from the "Valencia Rice (Nicaragua)" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
