FOODIE: Lala’s Arroz Del Campo

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):



  1. Cook rice in oil or butter, stirring, until opaque.
  2. Add salt, saffron and bouillon.
  3. 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:

– 1 package of Beef Sausage, sliced
– 2 bell peppers, 1 green, 1 red diced
– 1 cup of sliced mushrooms
– 3 pinched of cumin
– 3 pinches of garlic salt
– pepper to taste
– marinara sauce (preferably Prego’s Italian Sausage)
– 2 tablespoons of olive oil
– 2 tablespoons of garlic, diced
– feta cheese


– heat olive oil on medium heat in separate skillet from the yellow rice, add sausage, diced garlic, cumin, garlic salt, pepper, stir
– lightly brown sausage on both sides
– add enough marinara sauce to almost cover the sausage in the skillet, add, mushrooms, peppers, simmer for about 10-12 mins
– mix yellow rice and sausage, crumble feta cheese on top and you’re done!
Tell me how it turns out!

Last 5 posts by Hillary Crosley