Arroz Valenciana (rice Casserole)

Yield: 6 Servings
1 sm Chicken fryer; cut up in 2 inch pieces
1/2 lb Pork; cutup in 1 inch pieces and 1/4 inch thick
2 ea Links of Chinese sausage
6 sm Potatoes quartered
2 ea Garlic cloves; chopped
2 lg Ripe tomatoes
2 ea Sl Canned pimentoes; sliced
1 c Green peas
3 c Rice, boiled in 3 cups of water and 2 cups coconut milk
1/2 c Margarine
1/4 c Black olives; sliced
1 ts Salt

Place chicken and pork in frying pan and cook. Season with salt and pepper until slightly brown. In a deep saucepan fry garlic, onions and tomatoes in margarine in the order given. Add potatoes then the chicken, pork and sausage. Stir and cover until meat and potatoes are done. Add water if necessary. Add pimentoes, peas and olives. When meat and vegetables are done, remove some of the stock from meat and set aside. Add cooked rice to meat and mix thoroughly. Add remaining stock and season to taste. Cook on low heat until mixture becomes quite dry. Serve on platter and garnish top with sliced hard boiled eggs, stuffed olives, pimentoes strips and sprigs of parsley leaves.

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