Rice Stew

Rice Stew. Here's the first recipe that I always prepare stew (see here the recipe for stew). It is so easy to prepare and bring to heat the broth and add a little rice and a little bit of what you like the pot (chickpeas, carrots, chicken, potatoes, ham, ..).

I have made some numbers for you to provide guidance but if you want more or less of something you know ... to your liking. Of course, one thing can not miss, the mint leaves that give it so special dot Arrocito :) A pot of cooking!

Ingredients for Rice Stew (serves 4):

    1 liter of broth from the pot
    4 puñaos short grain rice or round (a total of about 150-160 grams)
    8 tablespoons of chickpea stew
    4 tablespoons crumbled chicken stew
    2 tablespoons crumbled ham stew
    1 carrot stew
    1 potato stew (or half if large)
    1 sprig of mint leaves with 4 or 5
Recipe for Rice Stew (for four people):

    Cut the carrot into slices or chunks. Cut the potatoes into small pieces.
    Put the broth in a pot of stew and chickpeas. Add the mint, potato, carrot, shredded chicken and ham. Put the pot over medium heat.
    When the test is hot broth and adding a little salt if necessary. Add the rice and leave about 18 minutes until rice is tender.
    Retry salt and if necessary corrected. And ready .... out of the kitchen and to eat!
To eat:
I have to confess I am a fan of chickpeas, who let me no "Jarte" chick peas, chick peas and I go absolutely crazy stew. The amounts in the recipe I (chickpeas 2 tablespoons per person) I think fit enough to taste more general, but as I always say adjust the recipe to your liking and if you think many chickpeas off a few and if you want more chicken or ham adds more, and if you want to put some meat stew (beef) as can too ;)
Peppermint gives the stew a special taste, if not out there (in other parts of Andalusia or Spain) is usually done, but here in Cadiz is the most typical and can not miss a good rice pot.
By the way, if you do not like it change for rice noodles and ready, but for me the best couple of the broth from the pot is definitely rice.

One last thing, you have seen that I've put the ingredients in short grain rice (or rice round) and I recommend you do not use other types of rice. The long grain rice will not absorb too much broth and not fit. Integrals are also good option.