Recipe: Arroz Valenciana

Arroz Valenciana

1/2 lb chorizo (Spanish sausage), cut in 3/4-inch pieces
1 tsp achiote
4 cup hot cooked rice
1 cup frozen peas, thawed and drained
2 tbsp carrot, slivered
salt and freshly ground pepper, to taste
4 hard-boiled eggs, shelled/quartered

Fry sausage until well cooked and browned. Remove sausage from pan; keep warm. If necessary.

Add enough oil to pan to make 2 tablespoons oil. Add achiote; cook until oil is red.

Combine chorizo with rice, peas, and carrot in oil; mix, stirring frequently, until hot. Season to taste. Arrange quartered eggs on top and serve immediately.

NOTES :
The Spanish use saffron to color their delicious paella, but in Puerto Rico and many South American countries achiote (annatto seed) is used to color native rice dishes. Achiote is tasteless. The red coloring is obtained by slowly heating it in oil.