Arroz Guisado or Rice Stew, is one of my favorite foods, but only if my Mom cooks it for me.
I know, I know… I’m a bit difficult and demanding. Maybe because I know most people use too much salt, too much food coloring, “salsita” for taste, etc..
I wanted to share this recipe with you because I think it will make you feel like you’re here, near the beach, enjoying a warm day, feeling the sea breeze …
I hope you take risks and dare to experiment!
Number of servings: 4 to 6
1 organic chicken breast, diced
500 gr. (2 cups) rice
2 medium organic carrots, grated
1 medium organic onion, sliced
1 big or 2 medium eggplants, diced
Organic Celery, sliced
Organic red peppers, sliced
Organic fresh string beans, sliced
Smoked paprika, 1 teaspoon
Garlic, 4 or 5 big cloves
Sunflower oil, 6 tablespoons
Soy sauce, 3 tablespoons
Pour 2 tablespoons of sunflower oil in a big pot and stir fry the rice with 1 teaspoon of garlic and turmeric, for 3 minutes over high heat. Place in a bowl and reserve.
Add the remaining oil and garlic in the same pot you used before with the rice. Stir fry the chicken breast and add salt. Fold in the vegetables, soy sauce, capers, olives and rice. Make sure all ingredients are well mix.
Add enough water until you almost cover the rice mixture. When almost all liquid has evaporated, cover and cook over low heat for 25 min.
This dish goes well with cheese and sweet plantains tortilla (as shown in the picture) or avocado.
- Remember to cook over high heat all the time, until rice is covered.
- Resist the temptation to open the pot constantly while the rice is cooking. This delays the firing.
- Similarly, do not stir the rice too often. This causes the rice from sticking to each other and form balls. Just stir once, from bottom to top when ready. This will be enough.