Luzon-Style Rice Recipe

Serves/Makes: 4 – 6

Ingredients:

• 1 cup shrimps, shelled and deveined
• 1chicken (about 3 pounds), boiled and cut into serving pieces
• 1 cup pork, boiled for 15 minutes, then cut into 1/2-inch cubes
• 1 cup ham, cubed into 1/4-inch pieces
• 1 piece Chorizos de Bilbao or Pepperoni, sliced into 1/8-inch pieces
• 3 tablespoons vegetable or corn oil
• 2 tablespoons minced garlic
• 1/2 cup chopped onion
• 2 cups uncooked rice, washed and drained (glutinous rice is preferable)
• 1 bay leaf
• 2 tablespoons salt
• 2 (12-ounce) cans coconut milk (available in Oriental stores)
• 1/8 teaspoon paprika
• 1 cup sweet peas
• 3 hard-boiled eggs, sliced

How to cook Luzon-Style Rice:

• In a stockpot, heat oil and saute garlic until brown and onion until transparent.
• Add the 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.

Notes:
The Filipino name for this recipe is Arroz a la Luzonia or Biringe.
Luzon is the largest and most economically and politically important island in the Philippines.

This recipe for Luzon-Style Rice serves/makes: 4 – 6

The Luzon-Style Rice recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.

Main Ingredient: Shrimp 
Preparation Method: Poached/Simmered 
Cuisine: Filipino