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rice with potatoes and vegetables chorizo \u200b\u200bimprovised India Spiritual

Sometimes for many laps that you give the head does not it occurs to you to eat that day and if it catches you up on holidays and have no home of everything you need it worse.
Anyway, at home and rice are like anyway, so I decided to make a rice improvised.
Children do not like vegetables, but the higher self. They like hot dogs and chicken, so I said half of each and all under ja ja
The result was a rich rice (loose) because the grain did not pass, a little spicy by chorizo \u200b\u200band sausages and chicken as they like them.

Ingredients:
- Parboiled
- Frozen Vegetables (I put in the Day, eggplant, green beans, onions etc)
- fried tomatoes, garlic, parsley
- spicy chorizo \u200b\u200b
- dried tomato
- sausages fresh (today put Franfurt)
- 2 chicken breast fillets
- chicken broth pill

Preparation: We
a dash of olive oil in the pan clean and fry the garlic in foil, remove from water and fry a little parsley, and we also take it out both in the mortar and mash.

In the same oil we put the fried bits of chicken breast, chorizo \u200b\u200bsausage, and sliced. When you are sick, add the tomato to fry the frozen vegetables, dried tomatoes and crushed with mortar.

We let everything take taste and boil the water in a saucepan. Always double quantity of water than rice. We measured

cups of rice, in my case I put 3 of rice and water 6.

in boiling water Dissolve chicken bouillon cube. We take
with fried rice and move to the grain of all flavors permeate and fry slightly in oil.

When the water boils, incorporate it to the pan with the other ingredients and put over medium heat. Without moving anything, just shake him with the handles of the pan. Normally I usually leave 15 minutes and then extinguished the fire. What I cover and let stand 10 minutes.

As you can see not just put saffron rice to make it look different.

"Rice, bad Guisao well reposao"

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long time ago I do not put any story and today is the day, so here I leave a precious good friend sent me an email . And it comes all the way from El Salvador, by Anita.

pps I was sent in and the only poneroslo way I know of the case. You have to go down the image with your mouse.

IndiaEspiritualidad

Either as a direct link

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monkfish soup (my way)

will certainly many variations of this dish, I warned you that I usually do and that we like. Traditionally is a dish fishing and thrive on the head of monkfish, which contributes much gelatin and makes a delicious broth. Another option is to use frozen monkfish tails, although the head is always better. On this occasion I used the head.

Ingredients:

1 head of monkfish (can be frozen),

1 bay leaf,

a sprig of parsley,

100 gr. blanched almonds,

100 gr. bread cubes,

3 cloves garlic, peeled,

olive oil,

pinch of saffron

egg

slices of fried bread, to serve.

Preparation:

We put in a pot with salt water, parsley and monkfish head simmer, covered, until fish is tender, skimming occasionally. And takes away the fish, straining and reserving broth. Leave and tune out all the flesh that can take advantage of the head, discarding everything else. Reserve the flesh of fish.

Saute in a little oil, garlic and almonds, so remove from heat and put in the bowl of the mixer. In the same oil fry the bread cubes. Shreds garlic, almonds and bread, with oil from pan, using a blender, and adding a little fish stock, to make a fine paste without lumps.

Add this paste to the broth, along with the saffron and bay leaf, simmer a few minutes until slightly thickened the soup, adding nearly the end the minced fish we had saved.

Now we only have to decorate the bowls with chopped boiled egg and pieces of fried bread.