Rice a la Regenta

Name: Rice a la Regenta (Arroz a la Regenta)
Cuisine: Puerto Rican
Ingredients: 2 peppercorns (whole black peppers); 2 peppercorns (whole black peppers); 2 cloves garlic, peeled; 1 onion, peeled; 2½ teaspoons salt; 6 cups water; ½ cup freshly grated Parmesan cheese; 3¾ cups chicken stock; 2 tablespoons flour; ¼ teaspoon salt; 2 pounds chicken breasts; 1 pound small white onions, finely chopped; ¼ pound butter; 2½ cups rice, thoroughly washed and drained; 1 can (1 pound 1 ounce) green peas (Petit-Pois); 1 can (1 pound 1 ounce) green peas (Petit-Pois); ⅛ teaspoon ground white pepper; ½ cup white sweet wine; 1 cup chicken stock; 1 can (4 ounces) pimientos

Arroz a la Regenta

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

Stock

6 cups water
2½ teaspoons salt
1

Americas
Side dish
Caribbean
Puerto Rico

Method

Combine A ingredients in a kettle, except chicken breasts. Heat to boiling. Add chicken breasts. When boiling, cover and cook over moderate heat for 45 minutes.
Strain and reserve 3¾ cups stock (4¾ cups, if using long grain rice) to prepare rice and 1 cup to prepare sauce. Separate chicken meat from bones. Cut chicken meat into pieces and <