Hello friends and fellow foodies!!
I had promised the recipe for the “eco” rice and today I honor my promise.
The “eco” rice’s as the “eco pies” are a great practice of Dominicans to use and recycle many leftovers from different meals in one dish. This is why they’re very typical on Fridays!
Today’s eco spring rice, full of beautiful colors, is the one I prepared a few weeks ago, on new year, to take care of a Christmas’s “fridge leftover overflow”. Just imagine all the delicious stuff that went into that rice. That doesn’t mean you can’t use this idea to make a rice with the leftovers you have at hand.
I’ll share my “Royal veal lasagna” later on, which by the way, I prepared yesterday in a family welcome reunion for my sisters Katherine & Alexandra. !Yummy!
- Rice (I prepared 3 cups)
- ½ cup roasted turkey
- ½ cup roasted pork
- ¼ cup sweet corn.
- 1 small can of sweet peas.
- ½ butter bar.
- ½ Tomato.
- ½ cup bacon.
- ½ cub fine longaniza.
- 1 red bell pepper.
- ¼ cup black olives.
- Olive oil.
- 1 big red onion.
- 1 bouillon cube.
Stir fry all the meats, vegetables and condiments. (Except the sweet corn and peas) Add three cups of water and allow to boil. Add the rice and move until it dries up. When it dries up, cover and allow to cook for half an hour at minimum fire. When ready add the sweet corn and peas and serve.
My mom says this is a complete meal, but I guess you can serve with a green salad!
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