2- Cups of white long grain rice.
3 - Cups of cold water
1 1/2 Tablespoons of olive oil
1 - Teaspoon of salt
Place rice in a 2 quart pot or colander and wash in cold running water until the water comes up almost clear. drain rice and add 3 cups of cold water.
Add oil and salt and stir and place on stove on high heat bring to a boil and then cover and reduce heat to low let simmer for 30 minutes do not uncover or attempt to stir once the cooking process has started turn burner of and let stand for about 5 to 10 minutes.
This recipe should serve, that is depending on your appetites at least 5 generous servings.
Note: If you follow the above directions you should have a nice full grain non sticky rice.
Arroz blanco con tocino - white rice with salt pork
Here is a nice flavored white rice dish To this day when mom prepares it she has to watch that we don't eat the salt pork before she is able to get it into the pot. Try it I think you'll like it.
2- Cups of white long grain rice.
2- Cups of water
1- teaspoon of salt
1 1/4 lb of salt pork.
Wash salt pork under cold running water and remove all the salt that is on it.
Pat dry with a clean paper towel and cut in 1/2 in. pieces.
In a frying pan pour in about 1/2 teaspoon of olive oil just enough to coat the bottom of the pan.
Bring heat up to medium, once the pan is hot place salt pork in pan. Once the pan starts to sizzle turn the salt pork until all sides are a nice golden in color and almost dry in texture.
Remove and let drain on a paper towel, at this time you can dispose of all but 1 to 2 tablespoons of the mixture of oil and pork grease in the frying pan.
Wash and drain rice as you did in the plain white rice recipe.
But this time I want you take the 1 to 2 table spoons of oil you saved form the frying pan and pour it into a 2 quart pot that you have placed on the stove. Turn up the heat and place the washed rice in to it. stir rice until you have completely coated it with the oil. Make sure that the heat is not so high that it will burn the rice. Once the rice has been well coated pour in the water raise heat and put in the salt pork stirring into the rice.
Bring to a boil and then reduce heat to low and cover let cook for about 30 minutes undisturbed. At then of the 30 minute cooking time turn heat off and let stand for 5 to 10 minutes.
Arroz con GANDULES Stewed rice with pigeon peas
I don't remember a Christmas that Mom did not have Arroz con gandules on the table. I believe that many of you know what I am talking about. After all that's the main staple that goes with everything else on the Christmas dinner table.
The nice thing about this dish, is that if you are a vegetarian leave out the meat. I promise that you will have a wonderful tasteful experience.
Ingredients
1 to 2 Ounces of salt pork ( Washed under cold water and diced)
2 to 4 ounces of cooking ham or ham steak (Washed under cold water and diced}
2 to 4 Tablespoons of sofrito (You can find the recipe for sofrito on the foundation page of the main menu)
1 Can of gandules (They can also be found frozen or fresh in many produce stores)
3 Tablespoons of olive oil.
1 Tablespoon of oregano
1 Teaspoon of salt
1 Dash of black pepper.
3 Tablespoons of tomato paste.
4 Cups of long grain white rice. (washed in cold water and drained)
5 cups of cold water
2 plantain leafs.
1 - Fry salt pork salt pork to a nice light golden brown.
2 - Remove salt pork and allow to drain on a paper towel.
3 - Drain and wash frying pan ( use hot water only do not use soap)
4 - Return frying to stove add 1 tablespoon of olive oil bring up to heat and add the cooking ham.
5 - Lightly brown ham stirring making sure that it dose not burn or stick to the pan.
6 - Remove ham and set aside allow to drain on a paper towel.
7 - While the pan is still hot add the sofrito, there should be enough liquid from the sofrito to help you de glaze the pan. Use a spatula to scrape the bottom of the pan.
8 - Stir in the tomato paste and when it starts to bubble return the salt pork and cooking ham.
9 - Stir in the gandules ( If you are using from the can do not allow to cook just let them come up to temperature and then turn the burner off and set aside)
10 - If you plan to use the frozen or fresh gandules. Place them in a pot of cold lightly salted water bring to a boil and then lower heat and allow to simmer for about 20 minutes. Then drain and add them to the frying pan.
11 - In a large pot about 6 quart or larger add the ingredients from the frying pan.
12 - Bring up to heat and stir in rice. Make sure that the rice is well covered with the mixture from the frying pan. It should be a nice light red in color.
13 - raise the heat to high and then add cold water.
14 - Add black pepper and oregano taste for salt add if needed.
15 - Once it come to a boil stir once more set burner to low.
16 - Cover the rice with the plantain leafs and cover pot.
17 - allow to cook for 30 to 35 minutes ( do not remove cover) after the cooking time turn off burner and let sit for 15 minutes before you uncover the pot to serve.
If you followed this recipe to the letter you should have a perfect none sticky rice." Good luck."
Arroz Con Pollo - Stewed Rice With Chicken
I don't believe that I have met many people, who have not tried "Arroz Con Pollo" at least once. Well let me rephrase that, there are different recipes of this dish for different cultures. And I must admit that I have had the pleasure of tasting some, and many were very good.
But when I talk about "Arroz Con Pollo" there is only one recipe that comes to mind and that is Mom's. My Dad was a lover of Chicken soup and I remember going with him to "El vivero" the live poultry market. He would have the proprietor pick out two chickens one for soup and another for the Arroz Con Pollo. And while we waited for the chickens to be plucked and processed I would usually wait outside because I couldn't bare to watch.
And although this way of purchasing chickens is still going on today in many places, I prefer the supermarket especially in the summer. I think that many of you can relate to what I mean.
Mom would usually prepare Arroz Con Pollo on a Sunday, when my aunt Julita and my uncle Eddy would be at the house visiting. The meal would usually consist of Chicken soup, Arroz Con Pollo, ether red kidney beans or pink beans, salad, avocado, coffee, and some delicious Pastries that my Uncle Eddy would bring from Manhattan. I'm sorry if I started day dreaming there for a while, it's just that when I start thinking about those days gone by and how much I miss them I get a little sentimental. OK now for the recipe I hope that you will try and enjoy it as we have all these many years.
Ingredients
a- 1 -3 to 31/2 pound fryer cut up washed and patted dry.
b- 1 to 2 tablespoons of adobo ( check out the foundation page for the adobo)
c- 3 to 4 tablespoons of sofrito ( check out the foundation page for the sofrito)
d- 2 table spoons of olive oil.
e- 1 can of tomato sauce.
f- Salt and pepper to taste.
g- 4 cups of white long grain rice, washed in cold water and drained.
h- 5 cups of cold water or chicken broth.
1- Season chicken parts with adobo place in a bowl and refrigerate at least 4 hours. (preferably over night)
2- In a large pot add olive oil bring up to heat add chicken and fry until reaches a nice light brown in color. If you see that there is to much fat in the pot remove all but 3 table spoons.
3- Add sofrito and stir making sure to cover all of the chicken with the mixture. Allow to cook for about 10 minutes.
4- Stir in the tomato sauce, once again making sure to cover the chicken with the sauce and the mixture. Allow to simmer covered on a medium flame for about 15 minutes. Now would be a good time to taste for salt and pepper and add if needed.
5- When the chicken is tender stir in the rice make sure to cover the rice with the sauce.
6- Add water or broth and bring to a boil then bring the heat to low and cover allow to cook for at least 35 minutes do not uncover during this time.
7- At the end of the cooking time turn off the burner and allow to rest 15 minutes covered before serving.