Arroz Campesino Recipe
I just cooked this delicious recipe at my South Beach Wine and Food Festival for Fun and Fit and sooooo many people have requested the recipe that here it is. Make sure you share a pic on Instagram and ill be more than happy to share with the world. ENJOY
Arroz Campesino By Chef Chris Valdes
2 skinless boneless chicken breast, cubed 1 inch by 1 inch pieces
1 Pound skinless boneless pork butt, cubed 1 inch by 1 inch pieces
1 Pound beef for stewing, cubed 1 inch by 1 inch pieces
3 tbsp. olive oil
1 medium onion, medium dice
6 garlic cloves, smashed
1 green or red bell pepper, medium dice
1 tbsp of each; Badia ground cumin, Badia ground garlic, Badia Onion Powder, Badia Oregano
Salt to taste
1 envelope sazon seasoning with saffron (such as Goya brand)
4 bay leaves
1 (14.5-ounce) can tomato sauce
4 cups chicken broth
1 Beer, 16 ounces
3 cups raw converted rice
2 ears fresh corn, sliced 1 inch thick
1 cup frozen peas, defrosted
1 4-ounce jar pimientos, sliced in strips
In a large Dutch oven, heat the olive oil over medium high. Brown the chicken, beef, and pork in batches, on all sides. Remove from pot and set aside.
Saute the onion, garlic and peppers in the same pot over medium-high heat, stirring often and scraping up any browned bits, about 5 minutes. Stir in cumin, garlic powder, onion powder, oregano, salt, sazon, bay leaves, and cook for about 4 minutes.
Add the chicken, beef, and pork back into the pot and add the beer to deglaze the pan, cook for about 2 minutes. Add the tomato sauce and broth. Bring to a boil, stir in rice, corn, and adjust heat to low and allow to simmer, covered, 10 minutes.
Heat oven to 350 degrees. Cover pot tightly and bake 20 minutes, or until most of the liquid isabsorbed and rice is tender.
Just before serving, scatter peas and pimientos on top. Makes 8 servings.