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Recipe Name: Arroz Valenciana Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/2 Pound(s) Chorizo, Spanish sausage
cut in 3/4"pieces
1 Teaspoon(s) Achiote
4 Cup(s) Hot cooked rice
1 Cup(s) Frozen Peas, thawed and
2 Tablespoon(s) Carrot, slivered
Salt and freshly ground
pepper to taste
4 Hard-boiled eggs
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
<> on Jan 04, 1998

Nutrition (calculated from recipe ingredients)
Calories: 340
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 212.1mg
Sodium: 360.9mg
Potassium: 359.8mg
Carbohydrates: 52.9g
Fiber: 4.3g
Sugar: 2.9g
Protein: 15.4g

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