"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peruvian Green Rice Recipe

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This recipe for Peruvian Green Rice, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Talia Fiester & Ben Barkofsky
Added: Friday, December 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 chicken thighs
2 c.long grain rice
3/4 jar Goya Recaito, Cilantro flavor
1 large garlic clove, chopped
1 T. olive oil
4 c. water
1/4 c. peas
1/4 c. diced carrots
1/2 tsp. Goya Adobo, Pepper

Directions:
Directions:
1. In a 4-qt. pot, saute garlic in olive oil
2. Add the Recaito and chicken
3. Sprinkle Adobo over chicken
4. Add 2 c.water and cook chicken until tender (15 minutes)
5. Remove chicken from pot. Set aside.
6. Add 2 more c. water and rice.
7. Cook until tender.
8. Add carrots, peas, and chicken. Stir well.
9. Cook another 5 minutes.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is one of Talia and Ben's favorite recipe from their Aunt Goya.

 

 

 

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