Ecuadorian Rice
Ecuadorian Rice
Ingredients
rice: 1/2 8
grapes: 1 27
onions: 3
pepper, sweet: 4
olives: 10
butter: 100 6
water: 1 29
chicken: 1/2 8
pepper:
plums: 6
salt, table:
soya, sauce: 20
nuts, pili: 50 6
rice: 1/2 8
grapes: 1 27
onions: 3
pepper, sweet: 4
olives: 10
butter: 100 6
water: 1 29
chicken: 1/2 8
pepper:
plums: 6
salt, table:
soya, sauce: 20
nuts, pili: 50 6
Dish Type: Main Dish
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Boil chicken in water with salt. When done, remove from broth and cut into serving pieces.
2. Cook rice in chicken broth; add soy sauce for color.
3. Heat butter; add onions, peppers, and chicken; saute for a while. Stir in cooked rice. Add olives, roasted nuts, prune, and raisins.
1. Boil chicken in water with salt. When done, remove from broth and cut into serving pieces.
2. Cook rice in chicken broth; add soy sauce for color.
3. Heat butter; add onions, peppers, and chicken; saute for a while. Stir in cooked rice. Add olives, roasted nuts, prune, and raisins.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines