Recipe: My Mom’s – Arroz con Pavo

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It gives me great pleasure to finally feature one of my mom’s recipes, since she’s one of the best cooks I know. Almost everyone says that about their moms because it’s MOM, but if my mother were to open up a restaurant, I’m sure it would be bursting at the seams all the time. This particular recipe is one that brings up great memories because we’ve been making this dish for as long as I can remember. Every Black Friday, while the brave (or the idiotic, depending on your point of view) would be battling crowds at the malls, my mom and I would tackle our giant turkey and start cooking.

I suppose I should have posted this a couple weekends ago when Thanksgiving had just ended and everyone had turkey coming out of their ears, but this recipe is pretty much good year-round. It’s one of the best ways to get rid of all that leftover turkey and takes the boredom out of said leftovers, since it deviates from the sameness of all those dry turkey sandwiches. The most time-consuming part is just shredding all that turkey by hand, but once that’s over this is one of the most ridiculously easy dishes to make. It’s a balanced meal on one plate and is just really pretty to look at!

When my mom makes this, she always starts with homemade turkey stock (someday I will post her consomme recipes – they are to DIE for!), but a good quality chicken broth will also do. This is definitely a recipe that requires broth or stock, not water; that is a huge part of why this tastes as good as it does. Don’t be frightened by the large amounts of ingredients; since we always get a huge turkey, and because this is something that we like to freeze and save for later meals (so quick and easy for a lazy night’s dinner), we make a lot. This recipe is easily halved, so just adjust accordingly.

My Mom’s Arroz con Pavo (serves a small army)

3 c long grain white rice
6 c turkey broth
4-6 c shredded turkey (white & dark meat)
1 2-lb bag of frozen mixed vegetables (green beans, corn, carrots)
2 4-oz. jars diced pimentos, drained
1 8-oz jar Spanish olives

In a large pot, cook the rice with the broth/stock. When rice is cooked, transfer to a very large tray or bowl (we actually use the same type of roasting pan used for the actual turkey – there’s plenty of room in there) and let cool to room temperature. This is very important, as the whole thing will turn to mush if you use hot rice. While rice is cooling, defrost the veggies and slice the olives. Add the turkey to the rice and mix well. Next, add veggies & mix together. Finally, add the olives and pimentos and incorporate them into the mixture. Serve with a nice salad or on its own, and don’t forget to freeze the leftovers! You will have several days of a great, healthy meal just ready to pop into the microwave after a long day’s work. Enjoy!

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singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

One Response to "Recipe: My Mom’s – Arroz con Pavo"

  1. Photo Makeover: My Mom’s Arroz con Pavo | Poor Girl Eats Well — How to eat ridiculously well on a minuscule budget. says:

    [...] forgive me for being out of the kitchen for awhile. Fortunately, my mom made plenty of her famous Arroz con Pavo (Turkey & Veggie Rice) this year and aside from the standard Thanksgiving leftovers and my new [...]

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