Puerto Rican

Puerto Rican Rice and Beans

added by rosa rivera

This is a traditional dish all Puerto Ricans could relate to, it's very good and flavorful and could be eaten with pork chops or fried chicken or any other meat.

Cook time: 1 Hr  Prep time: 20 Min  Serves: AROUND 6 OR 7

Ingredients

PUERTO RICAN RICE AND BEANS

3 c long grain rice, uncooked

1 can(s) tomato sauce 8 oz

1/3 c corn oil for cooking

1/2 c boneless smoked ham

1/4 c pimento olives

2 bouillon cubes chicken flavor

1 qt chicken stock

1 c water

2 pkg spanish seasoning w/ culantro and achiote ,annato

1 medium onion

1 small green pepper

1 small red bell peppers

3 clove garlic

1 bunch cilantro leaves

1 1/4 Tbsp adobo powdergoya w pepper

1 can(s) sweet pimento copped

Directions

1. First cut in cubes the smoke ham.

2. Put aside chopped onion, red and green pepper, also mince garlic.

3. In a cast iron pot about 4 quarts, put oil when hot put in ham let cook for 3 minutes then add onions, peppers and garlic. Also chop cilantro and put in pot to cook at medium heat.

4. When tender add tomato sauce ,the sazon seasoning and adobo, pimento olive and the 2 cans of pink beans or small red beans stir put in the rice and chicken bouillon and chicken stock, make sure it does not have too much liquid.

5. Cook in low heat cover tight or put aluminum first and cover and let cook for 30 minutes. When liquid is absorbed take large spoon for moving rice around and do it a few times.

6. Then cover and cook for another 30 minutes. You will be smelling the aroma of your rice. Uncover and stir again and taste the rice to see if grain is fully cooked. If so cover shut the stove and now you are ready to enjoy your delicious Puerto Rican rice and beans. You could make pork chops or chicken and salad on the side. You won't regret doing this dish, bon appetite. Serves 8 or more depending on how you serve.

7. This dish goes good with my flan as a dessert. Whatever you serve it with - enjoy my authentic Puerto Rican rice and beans!

PUERTO RICAN RICE AND BEANS (HABICHUELAS GUISADAS)

INGREDIENTS

• 1 tablespoon oil
• 2 heaping tablespoons sofrito
• 8 ounces tomato sauce
• 2 cans (15-16 ounces) kidney, red or pink beans, drained and rinsed
• 1 1/2 cups (12 ounces) water
• 1 packet Sazón with Coriander and Annatto (Culantro and Achiote)
• 1 packet ham flavor (I use Goya Jamón) (optional)
• 1 teaspoon adobo (I use Goya)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Ground black pepper, to taste
• 2 tablespoons Manzanilla or Spanish pimento-stuffed olives
• 1/2 pound potatoes, peeled and diced into large chunks
• Cooked white rice, for serving

INSTRUCTIONS

1. In a medium caldero, sauté sofrito in oil 2-3 minutes over medium heat.
2. Add tomato sauce, beans, water, sazón and ham packet. Season with pepper, adobo, garlic powder, oregano and stir. Taste and adjust spices according to your liking. Broth should be slightly salty since the potatoes will absorb much of the flavor.
3. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked through, about 30 minutes or so, depending on their size. Serve over hot rice.

NOTES

If sofrito is not something you are familiar with, there are a few options. Sofrito is the base for many Puerto Rican dishes.

1. See if a local Hispanic store sells it.
2. Goya brand makes a prepared version that your regular grocery store may carry, but choose the green jar that says "Recaito" instead of “Sofrito.” If they only have the “Sofrito,” decrease the amount of tomato sauce in the recipe by about half.
3. Make your own. If you cannot find all of the ingredients, use what you can and it will still turn out tasty!

White Rice

Feeds 2 people

3 c rice

2 1/2 cups water

1/2 tbl oil

Salt to taste

Put water, oil and salt.  When water is boiling turn the heat to low and add rice.  Cover and check every 15 mins.  

Arroz con Gandules

This is a Puerto Rican favorite, present at almost every meal. The earthy taste of gandules (pigeon peas) is combined with sofrito and rice for a perfect side dish.

Ingredients

• 2 cups long grain white rice
• 2 cups water
• 1 1/2 cups chicken stock
• 1 tsp sazon Goya brand
• 1 onion small, diced
• 1/4 cup bacon thick, diced
• 1/2 tsp salt
• 15.5 oz gandules 1 can (pigeon peas)
• 1 Tbsp olive oil
• 1 Tbsp parsley chopped

Instructions

1. In a 6 qt pan on medium heat saute onions and bacon in olive oil oil for about 5 minutes. Add the gandules and stir quickly for about 3 minutes Immediately add the rice, sazon, water and broth.
2. Bring to a boil. Turn heat down to medium and cover.Cook for approximately 20-25 minutes. Fluff, sprinkle with parsley and serve.

Recipe Notes

To make your own sazon, follow this easy procedure:

1. 1 Tbsp. of each ingredient below. Mix well and store in a sealed jar in a dark place.
2. Kosher salt, turmeric, white pepper, ground coriander, ground annato *, garlic powder and oregano
3. Mix well and store in a sealed jar in a dark place.

**You can freeze the guandules in a little water if you make a half recipe. 

Habichuelas Guisadas (Puerto Rican Stewed Beans)

Servings 4

Ingredients

• 1 tablespoon olive oil
• 1/4 cup country ham chopped
• 1/4 cup sofrito
• 1/4 cup tomato sauce
• 1 packet Sazon seasoning with annatto
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 dried bay leaves
• 2 cups low sodium chicken broth
• 2 cans pinto pink or red beans (15 oz. cans)
• 1/3 cup pumpkin or sweet potato peeled and chopped
• Adobo seasoning to taste

Instructions

1. In a medium sized sauce pan, heat the olive oil over medium heat. Add the chopped ham and saute for 4-5 minutes, until it starts to caramelize.
2. Add the sofrito and Sazon seasoning. Saute for 2 minutes, until fragrant.
3. Add the tomato sauce, oregano, bay leaves, cumin and a pinch of black pepper. Saute for 1 minute.
4. Add the chicken stock and beans, chopped pumpkin or sweet potato, and chopped cilantro. Cover and bring the mixture to a boil.
5. Once the mixture comes to a boil, reduce to a simmer and cook for 25-30 minutes, to allow the flavors to meld and the pumpkin/sweet potato to cook. Check for seasoning, and add Adobo if needed.
6. Serve over white or yellow rice, with an extra sprinkle of cilantro, if desired.

Puerto Rican Pinchos (Kabobs)

Prep Time 8 hours

Cook Time 15 minutes

Total Time 8 hours 15 minutes

Servings 8 -10 servings

Ingredients

• 4 pounds boneless skinless chicken thighs
  
• 1 tablespoon Adobo seasoning
• 2 packets Sazon with annatto seasoning
• 2 teaspoons dried oregano
• 1 tablespoon olive oil
• 1/3 cup barbecue sauce
• Metal or bamboo skewers

Instructions

1. Cut the chicken thighs into 1 inch cubes and place them into a gallon-sized zip-top bag.
2. Season the chicken with the adobo, Sazon, oregano and olive oil.
3. Seal the bag and refrigerate the chicken for at least 1 hour, but preferably overnight.
4. Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly.
5. Heat your grill to medium heat, and lay the pinchos in a single layer along the grates.
6. Grill the pinchos for 10-15 minutes, until the chicken is golden brown and thoroughly cooked.
7. When the pinchos are cooked, slather them with your favorite BBQ sauce.
8. Serve with some crusty bread slices, or fried plantains.

Recipe Notes

If using bamboo skewers, soak them in water for at least 1 hour before using them. This will keep them from burning up on the grill.