Brown Rice Ilonggo Style

Ingredients

• ¼ kilo pork

• 1 chicken breast

• ¼ kilo shrimp (cleaned and shelled)

• 1 chorizo de Bilbao, thinly sliced (optional)

• 1 cube chicken or shrimp broth

• 1 cup water (may need a little more)

• 2 cups red or brown rice, half cooked*

• 1 medium onion, chopped

• 1 green or red pepper, sliced into strips

• 1 small can sweet peas, drained

• 2 hard boiled eggs

• 3 cloves garlic, chopped

• 2 tablespoons oil

• Salt and pepper to taste

• Spring onions, chopped for garnishing

Procedure

Cut chicken and pork into small pieces. Heat the oil in a pan. Saute the garlic and onions. Add chicken, pork, chorizo and shrimp. Toss gently until they lose their colors. Add 1 cup water, bring to a boil and then add rice. Mix well. Add the remaining ingredients except for eggs and spring onions. Season with salt and pepper. Cover and cook over low heat until the meats and the rice are cooked. Arrange on a serving platter and garnish with spring onions and sliced eggs. Serve hot. *Note: Brown or red rice must be pre-soaked for 30 minutes before cooking.