Arroz Vago

1 1/2 pounds lean ground beef
1 cup cooking ham cut into small cubes
2 tablespoons tomato paste
1/4 cup gold raisins
1/2 yellow onion cut in half moon pieces
1 tablespoon olive oil
1 teaspoon capers
4 minced garlic cloves
1/2 green pepper cut into small pieces
1 small spanish chorizo cut into thin round pieces
1 10oz can corn
1 15oz can french onion soup
1 15oz can chicken stock
1 15oz can mix vegetable (peas, carrots, green beans and etc….)

Cook the ham over medium high stirring until crispy. Add olive oil, capers, green pepper, onions, garlic, plenty salt and pepper, cook until onion start to turn color. Stir ground meat, raisins and tomato paste, cook for 5 more minutes and take out of the heat. In a 13 x 9 baking dish spray the bottom with PAM. Then start to lay the ingredients one layer at a time.
1. rice
2. meat
3. vegetables without liquid
4- can of onion and chicken soups
5- chorizos
Cover with foil paper and place it in the oven for one hour over 350. Lower the oven to 325 and continue to cook for 30 more minutes or until rice is done. Serves 8

*This is my favorite rice growing up. COQUI!

5 thoughts on “Arroz Vago”

  1. Pregunta: ¿Hay una versión del arroz vago que lleva un par de huevos arriba de todo? Y si fuera así, habría que poner esos huevos en los últimos 20 minutos o algo así, ¿no? Gracias! ERnesto


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