Arroz guacho
Recipe category
Country
Region
Source
Agustina Ortiz Ugarte, San Rafael
Difficulty
Medium
Ingredients
2
cup(s) rice
2
piece(s) large carrots
2
piece(s) large potatoes
1
piece(s) small chicken breast
1/4
kg pork loin
1
bunch bunch of culantro coyote (sawtooth coriander)
2
bunch bunches of scallions
sweet pepper
1
piece(s) medium onion
5
clove(s) large garlic cloves
2
piece(s) chicken bouillon cubes
pinch achiote to taste
pinch black pepper to taste
1
piece(s) tender chayote
Directions
- Cut the pork and chicken into small pieces and fry for 5 minutes in oil with two garlic cloves, half onion, and half sweet pepper.
- Add 2 cups water and cook for 20 minutes or until meat is tender.
- Fry the rice with 1/2 onion, 1/2 sweet pepper, and 3 more garlic cloves plus the finely chopped carrots, potatoes, and scallions.
- Add the rice, meat with its broth plus 10 cups water.
- Check that salt is adequate and add a pinch if needed.
- Let boil for only 20 minutes.
- It has broth but after resting achieves the texture of arroz guacho.