Giblets Baked with Rice and Cheese (Arroz de Forno)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound chicken giblets 3 cups chicken broth 1 onion, chopped
2 small tomatoes, peeled 1 clove garlic, minced 1 tablespoon chopped parsley
1-1/2 cups rice, uncooked 1 tablespoon butter 3 hard-cooked eggs, chopped
3 cups peas, cooked 1/2 cup whole small olives grated Parmesan cheese



1 Cook giblets in a little of the chicken broth with onion, tomatoes, garlic, and half the parsley for 20 minutes. Brown rice in butter, add chicken broth and the giblet mixture. When the broth is absorbed and rice is tender, remove from flame, add eggs, peas, olives, and remaining parsley. Spread on a wide ovenproof dish and sprinkle generously with grated Parmesan cheese. Bake for 20 minutes at 350 degrees.

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