Nicaraguan Arroz a la Valenciana Recipe
The Nicaraguan Arroz a la Valenciana Recipe is a delightful and versatile dish has rich flavors and wholesome ingredients.
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Servings: 8 Servings
Calories: 230 kcal
Equipment
- Large pot: Used for cooking the rice and combining all the ingredients.
- Cutting board and knife: Used for chopping and dicing the vegetables, chicken, sausage, and shrimp.
- Measuring cups and spoons: Used for accurately measuring the ingredients.
- Fork: Used for fluffing the cooked rice before serving.
Ingredients
- 2 cups white rice
- 4 cups chicken broth
- 2 tablespoons achiote oil
- 1 onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tomato diced
- 1 cup green peas
- 1 cup diced cooked chicken
- 1 cup diced cooked sausage
- 1 cup cooked shrimp peeled and deveined
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear. Set aside.
- In a large pot, heat the achiote oil over medium heat.
- Add the diced onion and minced garlic to the pot. Sauté until they become translucent.
- Stir in the diced bell peppers, tomato, green peas, cooked chicken, sausage, and shrimp. Cook for a few minutes until the vegetables soften slightly.
- Add the ground cumin, paprika, dried oregano, salt, and pepper to the pot. Stir well to coat the ingredients evenly.
- Add the rinsed rice to the pot and stir to combine it with the other ingredients.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the rice is cooked and the liquid has been absorbed. Stir occasionally to prevent sticking.
- Once the rice is cooked, remove the pot from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork before serving.
Notes
Rinse the rice before cooking to remove excess starch.
Prep all the ingredients, including chopping the vegetables and pre-cooking the meats, before starting the cooking process.
Use pre-made achiote oil or make it in advance to save time.
Stir the rice occasionally while cooking to prevent sticking.
Allow the dish to rest for a few minutes after cooking to allow the flavors to meld together.
Nutrition
Calories: 230kcal | Carbohydrates: 44g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 610mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 42mg | Calcium: 50mg | Iron: 1mg
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