Arroz a la valenciana

Ingredients

1 1/2 cup glutinous rice (malagkit)
1 1/2 cup white rice
1 1/2 tsp. Salt
5 cups cococnut milk
1/2 cup oil
1 young chicken cut into serving pieces
1/2 kg pork, cut into serving pieces
2 tbsps. garlic, macerated
1 large onion, sliced
1 8-oz can tomato sauce
1 tbsp salt
1/4 tsp white pepper
1/4 tsp paprika
6 potatoes, quartered and fried
1 smale can sweet peas
1 red-sweet pepper, sliced
2 hard-boiled eggs, sliced parsley

Instructions

Boil the glutinous rice mixture, salt and coconut milk in a saucepan. Stir once in a while to prevent burning.
Fry the chicken-pork pieces in hot oil; set aside.
In the same fat, render off color the achuete seeds; discard seeds. Saute garlic, onion and add tomato sauce. Season with salt and pepper. Add the fried meat and simmer until tender. Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly.
Arrange on a platter and garnish with hard-bolied aggs, strips of parsley.
Good for 12 persons.

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