.::Arroz a la Luzonia (Luzon-Style Rice)::.

4-6 Servings

INGREDIENTS:

3 tablespoons vegetable or corn oil 2 tablespoons minced garlic
1/2 cup chopped onion 1-3 lb chicken, boiled and cut into pieces
1 cup shrimp, shelled and deveined 1 bay leaf
1 cup ham, cubed into 1/4-inch pieces 1 cup sweet peas
2 cups uncooked rice (preferably glutinous rice)
2 tablespoons salt
1/8 teaspoon paprika
3 hard-boiled eggs, sliced
1 piece chorizo or pepperoni, sliced into 1/8” pieces
1 cup pork, boiled for 15 minutes, then cut into ½” cubes
2 12oz. cans coconut milk

In a stockpot, heat oil and saute garlic until brown and onion until transparent. Add
chicken, shrimp, pork, ham, chorizos de Bilbao or pepperoni and bring to a boil. Add
rice, bay leaf, salt, coconut milk and paprika. Stir mixture to prevent it from sticking to
bottom of pan. Lower heat, cover and simmer till meat and rice are tender. This takes
about 20 to 30 minutes. Add peas and cook for another 3 minutes. Garnish with hard-
boiled eggs