So while I’ve been in Los Angeles for a month (1,000 years)…the sunshine and the constant flow of family hasn’t been all bad (I kid, I kid…). I checked out an Argentinian resty called LaLa’s and had the pleasure of tasting their dish called, Arroz Del Campo. It’s basically Argentinian jambalya if you will and, be madd, I called the resty and asked for the recipe so that I could recreate it for my grandparents! I’m shameless like that. Anyway, my Granny, aunt and Grandfather liked it, so thumbs up! Recipe below!
Arroz Del Campo!
Yellow Rice Ingredients (or just buy the Goya box, if you’re on the East Coast):
SERVES 3 -4
- 1 1/2 cups uncooked rice
- 3 tablespoons olive oil or butter
- 1 teaspoon salt (to taste)
- 1 teaspoon powdered saffron
- 4 1/2 cups vegetable broth or chicken broth (I’d use beef broth if possible)
Cook rice in oil or butter, stirring, until opaque.
Add salt, saffron and bouillon.
Bring to a boil, immediately turn heat to low, cover, and simmer 16-20 minutes, until rice is tender. (If after 16-18 minutes you find more liquid is needed, add water as necessary, up to 1 cup maximum).
Meat, etc Ingredients:
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