Arroz a la Luzonia Recipe

Ingredients:

• 3 tablespoons vegetable or corn 
• 2 cups uncooked rice, washed 
• and drained (glutinous rice is preferable)
• 2 tablespoons minced garlic 
• 1/2 cup chopped onion 
• 1 bay leaf
• 2 tablespoons salt
• 1 3-pound chicken, boiled and 
• cut into serving pieces 
• 2 twelve-ounce cans coconut milk (available in Oriental stores)
• 1 cup shrimp, shelled and 
• deveined
• 1 cup pork, boiled for 15 minutes, 
• then cut into 1/z-inch cubes 
• 1/8 teaspoon paprika
• 1 cup sweet peas
• 1 cup ham, cubed into 1/2-inch pieces 
• 3 hard-boiled eggs, sliced
• 1 piece chorizo de Bilbao or
• pepperoni, sliced into 1/8-inch pieces

How to Cook:
In a stockpot, heat oil and saute garlic until brown and onion until transparent.
Add chicken, shrimp, pork, ham, chorizos de Bilbao or pepperoni and bring to a
boil. Add rice, bay leaf, salt, coconut milk and paprika. Stir mixture to prevent it
from sticking to bottom of pan. Lower heat, cover and simmer till meat and rice
are tender. This takes about 20 to 30 minutes. Add peas and cook for another 3
minutes. Garnish with hard-boiled eggs.

Serves 4 - 6.