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Traditional Mixed Rice
Instructions:
This is one of those timeless recipes that naturally gathers everyone around the table. It is the ultimate dish for sharing with the ones you love most, especially during special occasions and summer celebrations.
Bringing together the rich juiciness of pork, tender chicken, savory chorizo, and a fresh seafood touch of shrimp, this vibrant recipe is packed with color, texture, and tradition. The best part? Everything is masterfully cooked in Victoria Cast Iron Cookware, unlocking and elevating the deep flavors of every single ingredient.
Kitchen Tools Needed:
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12” Victoria Skillet (or Round Griddle)
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Wooden or silicone spatula
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Aluminum foil (or banana leaves)
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Cutting board and sharp knife
Instructions
1. Searing the Proteins
Prepare and measure all your ingredients (mise en place). In your Victoria Cast Iron Wok, start by searing the diced pork. Season with salt and pepper to taste, and cook until beautifully golden brown.
In another Victoria Skillet, brown the chicken drummettes. Season them evenly with salt, pepper, garlic paste (or garlic powder), and smoked paprika.
2. Building the Aromatic Base
Once the pork is perfectly seared in the wok, toss in the sliced chorizo, chopped scallions, red onion, grated bell pepper, grated carrots, and a drizzle of achiote oil. Sauté everything together for about 2 minutes until the vegetables are aromatic and tender.
3. Combining and Simmering
Next, add the white rice, diced bell pepper, cilantro, parsley, and half of the chopped chives into the wok. Mix well, then pour in the chicken stock. Add the green peas, the seared chicken drummettes, and the fresh shrimp. Let the liquid reduce slightly.
4. The Final Cook
Tightly cover the top with aluminum foil (or authentic banana leaves). Reduce the heat and let it cook covered until the rice is perfectly tender and fluffy to your liking.
Garnish with the remaining fresh chives and get ready to enjoy.
Recipe by: Chef Diana Acevedo
