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Meats
Recipes - Andalucian Rice
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Meats
Recipes - Andalucian Rice
Ingredients
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175 g/6 oz boneless
chicken meat, diced
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1 small green (bell)
pepper, diced
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1 small red (bell) pepper, diced
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30 ml/2 tbsp olive oil
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225 g/8 oz/1 cup bomba,
arborio or
other risotto
rice
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600 ml/1 1/4 cups chicken
stock
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100 g/4 oz/1 cup frozen mixed peas and sweet corn (corn)
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100 g/4 oz/1 cup
peeled prawns (shrimp)
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Salt and freshly
ground black pepper
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A few green olives
Method:
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Fry (sauté) the
chicken and peppers in the oil for 4 minutes,
stirring. Add the rice and cook for 1 minute,
stirring.
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Pour on the stock, bring to the boil,
cover and simmer for 10 minutes.
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Add the peas and sweet corn and prawns, recover and cook very gently
for a further 10 minutes or until the rice is cooked
and has absorbed nearly all the liquid.
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Season to
taste and stir lightly. Garnish with the olives
before serving.
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