Tuesday, January 27, 2009
3 cups cooked rice (I used a saffron infused rice) I cooked mine in chicken broth instead of water. There was no need for me to add saffron later in the recipe because I bought saffron rice.
Saffron is very expensive and is what colors the rice yellow. Most store keep the spice locked up in the back....because it is about 18$ for just a small amount of threads. If you used white rice in the recipe you will need a few threads of saffron.
1 red bell pepper chopped
1/2 of a onion chopped
1 lg carrot shredded
2 stalks celery chopped
10 mushrooms sliced
1 cup frozen peas (save those for the end)
You can really use any veggies you have on hand. ei. tomato's or zucchini etc.
Saute the veggies (except the peas) in a bit of olive oil on med/hi heat.
The meats you use in this recipe can very, but should include seafood,pork,and chicken.
I used 1/2 a smoked rope sausage, 12 frozen shrimp and 5 boneless skinless dark meat chicken pieces.
You might choose to add clams,churiso,scallops,chicken breast,left over turkey,ham,bulk sausage....the list goes on. But should contain at least 3 meats
Add the meats to the sauteing veggies in the order it will take to cook. For me it was chicken,shrimp the rope sausage. Cook meats thoroughly. Drain off any liquid that comes from the this step.
Add cooked rice,salt,pepper and frozen peas to the pot...stir and serve.