Ingredients for servings:

rice

2 cups

white rice

caldo

4 cups

chicken stock or water

salt

1 teaspoon

salt

chicken cubes

2

chicken bouillon cubes

oil

5 tablespoons

oil

azafran

2 teaspoons

color* or turmeric

peas

1½ cups

fresh peas

scallions

1½ cups

minced scallion

onion

1 cup

diced onion

garlic

2 tablespoons

minced garlic

carrot

2 cups

diced carrot, ¼-inch dice

green beans

2 cups

diced green beans, ¼-inch dice

cumin

½ teaspoon

ground cumin*

chicken briest

1

whole raw boneless chicken breast, diced (about 2 cups)

chorizo

2

chorizos, sliced ¼-inch thick (about 1½ cups)

ham

¼ pound

diced ham, ¼-inch dice

shrimp

1½ pounds

shrimp, cut in ½-inch chunks if too large

parsley

4 tablespoons

chopped parsley

  1. 2 Cups white rice

  2. 4 Cups chicken stock or water

  3. 1 Teaspoon salt

  4. 2 Chicken bouillon cubes

  5. 5 Tablespoons oil

  6. 2 Teaspoons color* or turmeric

  7. 1½ Cups fresh peas

  8. 1½ Cups minced scallion

  9. 1 Cup diced onion

  10. 2 Tablespoons minced garlic

  11. 2 Cups diced carrot, ¼-inch dice

  12. 2 Cups diced green beans, ¼-inch dice

  13. ½ Teaspoon ground cumin*

  14. 1 Whole raw boneless chicken breast, diced (about 2 cups)

  15. 2 Chorizos, sliced ¼-inch thick (about 1½ cups)

  16. ¼ Pound diced ham, ¼-inch dice

  17. 1½ Pounds shrimp, cut in ½-inch chunks if too large

  18. 4 Tablespoons chopped parsley


Instructions:

  1. In a medium pot over medium heat, place the rice, chicken stock, salt, bouillon cube, 2 tablespoons of oil, and 1 teaspoon of color*. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes, or until you see the rice very close to the surface of the water. Add the peas, cover and reduce the heat to low. Cook for 15 minutes and set aside.

    arroz mixto
  2. In a large sauté pan over medium heat, place the remaining 3 tablespoons of oil. Add the onions and garlic, and sauté for 5 minutes. Add the carrots, green beans, the remaining bouillon cube and 1 teaspoon of color, and the cumin*, and cook for 10 minutes more. Next add the chicken and chorizo; stir, cover and cook for 5 minutes. Uncover the pot and add the ham and shrimp; stir and sauté for 5 minutes more.

    arroz mixto1
  3. Stir this mixture into the rice, and continue to cook over low heat for 10 minutes.

    arroz mixto2
  4. Add the parsley and serve.

    arroz mixto3





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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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