Puerto Rican Rice Food
PUERTO RICAN BEANS AND RICE
Authentic Recipe, goes great with chicken or pork chops. Also can be used as a main dish - top with lettuce, tomato and avocado. When I serve it as a main dish, I always double the recipe and serve over recipe #220492 in place of the white rice. Credit for this recipe goes to my good friend Michelle.
Provided by JenniferK2
Categories Beans
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients except rice in a medium saucepan; bring to a boil.
- Stir; lower heat and simmer until thickened, about an hour.
- Serve over rice (tip: when preparing rice, rinse before cooking).
AUTHENTIC PUERTO RICAN RICE AND BEANS
This is my family's recipe straight from Aguada, Puerto Rico. In PR we make it from scratch (all the seasoning, but this recipe tastes the same, just easier than the all home-made version. This recipe is easy and serves 4, or 2 if you eat alot!! Muy rico, come lo
Provided by boricua_nena
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
- make sure when you are done cooking to let excess water out of rice.
- In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
- once it starts to sizzle, add the garlic powder and Adobo seasoning.
- Then add the Sofrito and Sazon con Azafran seasoning, stir.
- Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
- Mix and serve.
- (in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
- Enjoy (a wonderful recipe straight from the island).
PUERTO RICAN CHICKEN AND RICE
Puerto Rican Chicken and Rice is a Latin classic and packed with flavor, not heat. Browned chicken simmers in rice, flavorful sofrito, olives and capers. **Note that this recipe as stated makes enough for 10 people (make in roasting pan) or cut in half for 5 people (make in skillet). Instructions for both included (See Notes).
Provided by Kevin Is Cooking
Time 1h5m
Number Of Ingredients 13
Steps:
- If making 10 person serving preheat oven to 350°F. If making stove top (for 5 person serving), disregard oven instructions.
- Rinse the chicken pieces under cold water and pat dry with paper towels. Rub both sides with generous amount of the Adobo seasoning. Rinse the rice under cold water and drain. Set aside.
- Over medium high heat add the oil to a roasting pan, skillet or Dutch oven and quickly brown chicken pieces for about 3 minutes each side. Remove from the pan, season with pepper and set aside.
- Add the sofrito, Sazon and cumin to the pan for a quick sauté, scraping up the bits from browning the chicken and then add all other ingredients and bring to a boil. Cook for a minute, stirring to blend all.
- At this point top with chicken pieces, gently pressing down into rice mixture. Turn heat to low, cover with foil, then simmer for 20 minutes. (See Note 3)
- Remove foil then simmer for a further 15 minutes.
- When done, let stand for 5 minutes. Remove chicken and fluff up rice and then place chicken back on top. Serve from pan and top with chopped parsley (optional).
Nutrition Facts : Calories 1102 kcal, Carbohydrate 65 g, Protein 65.2 g, Fat 62.9 g, SaturatedFat 15.2 g, TransFat 0.2 g, Cholesterol 306.1 mg, Fiber 3.6 g, Sugar 3.7 g, UnsaturatedFat 37.9 g, ServingSize 1 serving
PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)
Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!
Provided by The Messy Cook
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
- Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
- Turn off heat and let rice sit, uncovered, for 10 minutes more.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g
14 BEST PUERTO RICAN FOODS (+ RECIPE COLLECTION)
Looking for the best Puerto Rican recipes? From Sofrito to Arroz Con Dulce, these authentic dishes bring the taste of the island right to your table.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 14
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Puerto Rican dish in 30 minutes or less!
Nutrition Facts :
PUERTO RICAN CHICKEN AND RICE
Give tonight's meal some Puerto Rican flavor, and serve up our Puerto Rican Chicken and Rice! Top hot white rice with grilled chicken, cooked veggies and zesty seasonings to make this delicious Puerto Rican Chicken and Rice dish.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside.
- Add onions and peppers to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add rice, seasonings, pasta sauce and Worcestershire sauce; mix well. Gradually stir in chicken broth.
- Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 35 min. or until rice is tender and chicken is done (165°F), uncovering after 20 min., and adding peas and olives to the skillet for the last 5 min.
Nutrition Facts : Calories 470, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 62 g, Fiber 4 g, Sugar 10 g, Protein 26 g
BASIC PUERTO RICAN RICE RECIPE
Fluffy, flavorful, firm and filling this easy to make Puerto Rican rice recipe is one the whole family will love!
Provided by Neyssa
Number Of Ingredients 15
Steps:
- Rinse and drain rice, set to the side.
- Warm oil in a caldero over medium high heat.
- Add salted pork and cook for about two minutes before adding in sofrito and onions or chopped vegetables, except for garlic.
- Cook vegetables until softened, about 4 minutes, occasionally stirring.
- Add in garlic and cook for thirty seconds before adding in tomato sauce, seasonings, and cilantro.
- Let sauce come to a bubble and stir in rice.
- Stir rice occasionally for two minutes for the rice to absorb the sofrito sauce.
- Allow to cook about a minute, stirring occasionally before adding in the rice.
- Pour in chicken broth or water with chicken bullion.
- Bring the liquid to a boil and then lower to a steady simmer (think medium).
- Cook uncovered for 12-14 minutes not stirring until the water levels evaporate to where you see the top of the rice and it the rice looks like craters.
- Stir once and cover.
- Lower heat to low. DO NOT UNCOVER!
- Cook rice for twenty minutes. DO NOT TOUCH OR UNCOVER!
- After 20 minutes DO NOT UNCOVER YET, remove pot from heat and let it steam for about 15 minutes before uncovering.
- Uncover and gently fluff with a fork before serving.
ARROZ CON GANDULES (PUERTO RICAN RICE)
Arroz con gandules - Puerto Rican Rice with Pigeon Peas. Seriously the best rice you've ever had!
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 1h
Number Of Ingredients 14
Steps:
- Rinse rice well in water and set aside.
- In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
- Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
- Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
- Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through.
Nutrition Facts : Calories 146 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 426 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
#EASYRECIPE: PUERTO RICAN COCONUT RICE PUDDING
Number Of Ingredients 12
Steps:
- Ingredients 2 cups pearl rice, short-grain high-starch rice, soaked overnight 4 cups water1 teaspoon kosher salt 1 vanilla bean (sub 3 teaspoons vanilla extract) 4 cinnamon sticks 3 tablespoons fresh ginger, skin removed, sliced into ¼ inch thick planks8 whole cloves2 15-oz cans Coconut Milk (unsweetened) 1 cup sugar ½ cup raisins Fresh Ground Nutmeg Fresh ground CinnamonAdd Ingredients to My Cart
More about "puerto rican rice food"
ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS ...
From delishdlites.com
5/5 (86)Total Time 30 minsCategory Side Dish
- Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
- Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
- Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
21 PUERTO RICAN DISHES TO GET YOU EATING LIKE A BORICUA ...
25 POPULAR PUERTO RICAN FOODS YOU HAVE TO TRY AT LEAST ONCE
From tastingtable.com
Author Crawford Smith
- Pernil. Pernil is the Boricua version of lechon, Latin American-style roast pork. According to The Sofrito Project, pernil is a staple on Puerto Rican tables at Christmas, but you can also get it from restaurants and food stalls throughout the year.
- Arroz con gandules. Almost every culture has some kind of rice and beans dish. Whether it's South Asian pilaf, Cajun red beans, or Central American gallo pinto, this comforting combo has won over fans across the globe.
- Mofongo. Puerto Rico is a country that has endured several waves of colonization over the centuries, with each new group of people adding their own ingredients and techniques to the island's cuisine.
- Asopao de pollo. It seems like there is a universal human need for chicken soup. What soothes the soul (or possibly a hangover) better than a steaming bowl of brothy chicken with some rice or noodles floating around in it?
- Arroz con dulce. Literally translated to "rice with sweetness," arroz con dulce is the Boricua answer to rice pudding. It brings a pop of Caribbean flavor to what can often be a bland, starchy mush, adding coconut milk, cloves, canela (Mexican cinnamon), and fresh ginger to the rice as it cooks (via Goya).
- Tembleque. Tembleque is known as Puerto Rican coconut pudding, but it's not very much like the stuff you got in a cup for school lunch (via Simply Recipes).
- Coquito. There's just something about the winter holidays that makes people want a thick, creamy way to drink alcohol. In English-speaking parts of the world, drinkers suddenly develop a taste for eggnog in December.
- Caldo Santo. This is another holiday specialty, but for Good Friday instead of Christmas. Caldo santo, or "holy stew," is made from fish, so it abides by Catholic proscriptions against eating land animals on Good Friday.
- Pasteles. The word "pastel" translates to "pie" in Spanish, but Puerto Rican pasteles aren't very pie-like. Instead, according to Sense and Edibility, they're much more reminiscent of Mexican tamales, although with some key differences.
- Jibarito. It's unclear whether jibaritos existed under their current name until Puerto Rican restaurants in Chicago started selling them, but whether or not they originated on the island, they're a part of the Puerto Rican food canon at this point.
MAMA'S PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO ...
From ambitiouskitchen.com
4.9/5 (133)Calories 485 per servingCategory Chicken, Dinner, Gluten Free, Hispanic
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
- Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
PUERTO RICAN FOOD - BEST PUERTO RICAN RICE AND BEANS ...
From izzycooking.com
Cuisine CaribbeanTotal Time 45 minsCategory DinnerCalories 332 per serving
ARROZ CON GANDULES (PUERTO RICAN RICE WITH PEAS) - FOOD …
From foodandwine.com
Servings 8Total Time 50 mins
- In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion and sauté for five minutes, until softened. Add the olives, capers, adobo, cumin, garlic, rice and sofrito and sauté for two minutes over moderate heat.
- Add the tomato sauce and chicken broth, stirring, then cover and cook for 30 minutes. Remove from the heat, stir in the pigeon peas, and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve.
TOP 25 FOODS OF PUERTO RICO - BEST PUERTO RICAN DISHES ...
From chefspencil.com
- Alcapurrias. Made from green plantains and yautía (taro root), this ‘dough’ is often filled with stewed crab meat, ground beef, chicken, and even seafood.
- Bacalaitos. These cod fritters are usually served at beach kiosks, but can also be found at road-side establishments and at cultural festivals. Like the alcapurria, they are fried in hot oil, resulting in a crispy coating and a soft but chewy center.
- Tostones. The easiest of all the plantain-based dishes, for which you need only a green plantain and you are good to go. This side dish is made by peeling and cutting the plantain into small slices.
- Amarillos. If you are not a fan of salty and savory, then the sweet version of the tostón may be your flavor. The difference is that it is made from a ripe plantain (one that has yellowed) that is peeled, sliced, and fried only once.
- Pionono. This is made from a ripe plantain. Once sliced and fried, it is rolled into a sort of recipient for the meat filling. With an egg wash and grated cheese sprinkled over, it is put in the oven.
- Pastelón. Classified as the ‘Puerto Rican plantain lasagna’, this is a mixture of sweet and savory. The dish combines fried ripe plantain with layers of ground beef for a unique flavor.
- Guineítos en Escabeche. This is often a side to a rice dish, roasted pork, or any other meat. The guineítos consists of boiled green bananas that are marinated in a mixture of olive oil, vinegar, garlic, olives, and sauteed onions.
- Mofongo. The king of all the plantain-based dishes, this is a centerpiece of Puerto Rican food. It is made out of fried green plantains that are mashed and seasoned with garlic and olive oil.
- Guanimes con Bacalao. A dish with a Taíno ancestry, these are part of a typical Puerto Rican meal. The guanime is made from cornflour and coconut milk.
- Arroz Mamposteao’ This white rice and red kidney bean variety includes the key element of sofrito. Anyone who grew up in a Puerto Rican home, knows that there is always a butter tub filled with a green paste.
20 CLASSIC PUERTO RICAN CHRISTMAS FOODS – INSTACART
From instacart.com
- Arroz con gandules. This traditional Puerto Rican Christmas food is one of the pinnacle foods you’ll find on most Christmas dining tables. Arroz con gandules is roast pork, rice, and pigeon peas cooked in bacon fat and sofrito sauce.
- Lechón asado (whole roast suckling pig) Lechón asado and arroz con gandules are the main foods focused around Christmas dinner. A whole suckling pig is marinated in a garlic-citrus marinade and usually slow-cooked on a spit.
- Morcilla. Morcilla (Spanish blood sausage) has an intensely rich flavor and is an essential component of Puerto Rican cuisine. The ground meat is mixed with pigs blood, spiced with chili pepper, paprika, garlic, and salt, filled with onions and rice, and then flash-boiled and cured.
- Longaniza. Longaniza is another Christmas sausage favorite. It’s a long and thin spiced pork sausage offering a denser flavor. Instead of being ground meat, it is chopped into chunks, resulting in a rougher texture.
- Pernil. Pernil is another favorite Christmas dish in Puerto Rican cuisine. Pork shoulder is marinated for hours—sometimes 2 days—in a garlic and oregano paste that is rubbed on, and then the pork is slow-roasted.
- Cuajito. Cuajito is a savory dish where the stomach of a pig is soaked in vinegar then boiled in saltwater until tender to create a soup. Although this dish doesn’t sound as appealing as the others, it is traditionally a comforting broth.
- Pasteles. Pasteles have a soft vegetable dough made from green fruits and vegetables such as mashed green bananas, green plantain flour, taro, pumpkin, and potato.
- Guanime. Similar to pasteles, guanime is made with cornflour and is also wrapped and cooked in banana leaves. Although guanime can be made sweet or savory, traditionally it is served with salted codfish.
- Guineitos en escabeche. Guineitos en escabeche is a popular side dish made up of marinated green bananas and is almost like a tangy green banana salad.
- Ensalada de coditos o papas. Ensalada de coditos o papas is a fried macaroni salad made of hard-boiled eggs, ham, scallions, and capers. It’s a simple and easy-to-make pasta side dish for Christmas dinner and is also sometimes served as a breakfast dish.
40 DELICIOUS PUERTO RICAN RECIPES - MAMASLATINAS.COM
From mamaslatinas.com
- You haven't tried Puerto Rican food if you haven't had a delicious mofongo. Mofongo is a Puerto Rican staple made with green plantains mixed with lots of garlic and pork rinds, and it's like nothing you've had before.
- Pasteles are the Puerto Rican version of tamales. For Puerto Ricans, Christmas wouldn't be Christmas without pasteles. Get the full recipe at MamásLatinas.
- Bacalaitos are Puerto Rican street food at its best. Bacalaitos are codfish fritters. They are greasy, crunchy and delicious! Get the full recipe at Goya.
- Arroz con gandules is a type of Puerto Rican rice made with pigeon peas. Arroz con gandules is another dish that is very popular during Christmas and every family has their own recipe.
- Sanchocho is a hearty soup made with lots of vegetables. I always thought it was a bit crazy that Puerto Ricans ate this type of soup considering it's a tropical island where it's always warm.
- Tostones are always a crowd pleaser. Tostones are the Latin version of french fries. Get the full recipe at MamásLatinas.
- Tostones rellenos are stuffed plantains. These are regular tostones made in the shape of tiny bowls stuffed with your favorite protein. Get the full recipe at Allrecipes.
- This yummy sandwich is made with tostones. Tostones are so versatile that they can be used just like two pieces of bread to make a delicious sandwich. Get the full recipe at The Noshery.
- Arroz y habichuelas is perfect for bean lovers. Another staple of Puerto Rican cuisine, this simple-looking dish of rice and beans is anything but simple.
- Amarillitos are Puerto Rican ripe, sweet fried plantains. I can never get enough of these tasty sweet plantains that go well with anything, including on their own.
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- Add oil to a large skillet over medium heat. Once hot, add sofrito and sauté for about 2 minutes or until fragrant.
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