Rice with Turtle
Number of servings
6
Difficulty
Medium
Ingredients
1000
gr turtle meat (including organs), cut into pieces
2
cup(s) washed rice
1/2
cup(s) oil
2
piece(s) ripe tomatoes, peeled and chopped
2
piece(s) white onions, finely chopped
1
piece(s) green bell pepper, finely chopped
1
piece(s) red bell pepper, finely chopped
2
clove(s) garlic, finely chopped
2
tbsp oil
3
tbsp vinegar
1
tsp achiote (annatto) or food coloring
limes
pinch salt to taste
Directions
- Sauté tomatoes, onions, bell peppers, and garlic in 2 tablespoons of oil. When the onion begins to turn transparent, add vinegar, achiote, and salt to taste, to obtain a stew base.
- Wash the meat and organs very well with water and lime.
- Cook the meat pieces with enough water for 2 hours.
- Add the organs and let cook for 30 minutes more, after which reserve the broth.
- Put the meat and organs in the pot where the rice will be prepared and sauté them in oil until they are half browned. Then add the stew base, salt and pepper, and let cook for 10 minutes more.
- Add the rice and 4 cups of the broth in which the organs were cooked, mix everything well and let cook over medium heat for about 20 minutes, until it begins to dry. Stir again, cover and leave over low heat for approximately 15 minutes; it should remain slightly moist.
- Serve accompanied by plantain slices.