Arroz atollado

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Arroz atollado. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Arroz atollado is one of the most favored of recent trending foods on earth. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Arroz atollado is something which I've loved my whole life.

Many things affect the quality of taste from Arroz atollado, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz atollado delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arroz atollado is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz atollado estimated approx 1 h 30 min.

To begin with this particular recipe, we have to first prepare a few components. You can cook Arroz atollado using 16 ingredients and 11 steps. Here is how you can achieve that.

Buscando nuevas recetas para diversificar el menú de la casa decidimos comernos este delicioso arroz, el tiempo y la cantidad de platos depende de la cantidad que prepares, a mi me salio para 6 platos

Ingredients and spices that need to be Take to make Arroz atollado:

1. 3 tazas agua
2. 1 taza y media de arroz
3. c/n Aceite
4. 1 Cebolla cabezona o larga, según tu gusto
5. 1/2 diente ajo
6. Pimenton rojo
7. c/n Color
8. 2 cucharaditas pequeñas de sal
9. 1 zanahoria mediana picada
10. Entre 1/4 de libra y 1/2 libra de habichuela
11. 1/4 de libra de arveja
12. 2 papas medianas
13. 1/2 libra carne de cerdo
14. 1/2 pechuga pequeña
15. 2 Salchichas tipo perro o 3 chorizos
16. Salsa de tomate (opcional)

Instructions to make to make Arroz atollado

1. Primero lo primero, picamos todos los ingredientes, cebolla, ajo, papá, habichuela, zanahoria o si eres como yo que ya los tienes previamente picados, pues mejor. El pimenton yo lo dejo en tiras largas
2. Sofreímos con el aceite la cebolla y el ajo, le agregamos el color y la sal como para que se cocine la cebolla más rápido, pero tranquilos que esa sal no interviene con el sabor final...
3. Una vez sofrito agregamos el agua, el pimenton, la zanahoria, la arveja, la sal y otro poquito de color
4. Mientras herve el agua sofreímos la carne y la pechuga
5. Una vez hervida el agua le agregamos el arroz y bajamos la llama a lo más minimo así el arroz cocinar de forma más lenta pero crecerá mas SIN tapar la olla
6. Cuando este a medio secar se agrega la papa y la habichuela y se sigue dejando secar a fuego mínimo, recuerda, SIN tapar la olla
7. Una vez seco de esa manera el arroz le agregas aproximadamente Media taza de agua en forma de hilo por los bordes y lo tapas por una media hora mas
8. Mientras tanto de desmenuza las carnes, cerdo y pollo y se pica la salchicha o chorizo
9. Agregamos todo junto al arroz y revolvemos
10. Servimos con salsa de tomate. Una compañía de este arroz puede ser papas a la francesa o un platano maduro frito.
11. Buen provecho
    Bon apetit

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