Arroz Apastelado Costeño

Arroz Apastelado Costeno

Ingredients

1 lb
chorizo lamb, cut into small pieces
1 lb
pork meat, cut into small pieces
1/2 c
aliños sauce
1 tbsp
vegetable or canola oil
1
small red onion, finely chopped
1/2 c
white onion, finely chopped
1
tomato, peeled and chopped
5
garlic cloves, minced
1/2 tsp
ground achiote
2 c
white rice
4 1/2 c
water
1 tbsp
tomatoe paste
1/2 tbsp
white vinegar
1/2 c
green benas, cut into pieces
1/2 c
diced carrots
1/2 c
peas
1/4 c
green olives
1 tbsp
capers
1/4 tsp
ground cumin
to taste
salt and pepper

Directions

Place the pork with the aliños sauce, chorizo lamb, black pepper and salt in a bowl. Marinade for two to three hours or overnight.

Place the oil in a medium pot and add the red onions, white onion, tomato, garlic and ground achiote. Cook over medium heat for about 7 minutes or until the vegetables are soft.

Add the pork and sauté over high heat for about 6 minutes. Add the rice, water, tomato paste, vinegar and salt to taste.

Bring to a boil and once the rice is boiling add the green beans carrots, peas, olives, capers and ground cumin. Stir well and then reduce the heat to low. Cover and simmer for about 20 to 25 minutes or until the rice is cooked.

The rice should be moist. Serve with fried green plantains or yuca fries, and a salad with avocado.

Yield: 5 Servings
Region:
Culture:
Category: Main Dish
Contributor: Nestor Ceron
Published in: Cultures in the Kitchen