The Valencian rice we are presenting is a variation of the traditional Salvadoran recipe.
The Valencian rice has its roots in the fusion of Spanish tradition and local culinary customs. This recipe, in Salvadoran style, has been passed down from generation to generation, becoming an iconic dish of the country's cuisine.
Are you ready to enjoy this exquisite recipe together? Let's get to work and cook!
Valencian Rice
Ingredients
1 pound of Whole rice
½ pound of Chicken gizzards
½ pound of Chicken liver
½ cup of Carrot cut into small cubes
½ cup of Green beans cut into small cubes
¼ cup of Peas and an ounce of capers
30 grams of Stuffed olives
1 tablespoon of Chicken broth
3 tablespoons of Olive oil
4 cups of Water
2 Boiled eggs sliced
Onion slices
1 tablespoon of Hard cheese
Chopped parsley
Preparation
Step 1 : The gizzards and chicken liver are washed and carefully cleaned before chopping into small pieces.
Step 2 : In a pot, heat the oil and add the gizzards and liver to fry for 2 minutes.
Step 3 : Next, add the green beans, carrot, and peas, and sauté for 1 minute.
Step 4 : Add the rice and cook for another minute.
Step 5 : While stirring, gradually add the chicken broth and the 4 cups of water.
Step 6 : Then, add the capers and olives.
Step 7 : Cover the preparation and cook on low heat for approximately 20 minutes or until everything is cooked, making sure to check if more water is needed during cooking.
Step 8 : Once the rice is ready, it can be served on a platter and decorated with onion slices and boiled eggs.
Step 9 : Enjoy!
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