Puerto Rican Rice Food

14 BEST PUERTO RICAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Puerto Rican dish in 30 minutes or less!

PUERTO RICAN CHICKEN AND RICE

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.

PUERTO RICAN SHRIMP AND RICE

Steps:

• Combine seasonings in medium bowl. Add shrimp; toss to coat.
• Heat dressing in large skillet on medium-high heat. Add shrimp; cook 5 min. or until shrimp turn pink and are browned on both sides, stirring frequently. Remove shrimp from skillet; keep warm. Add onions and rice to skillet; cook 5 min. or until onions are crisp-tender. Stir in broth and water; bring to boil. Cover; reduce heat to low. Simmer 15 min. or until rice is tender.
• Add tomatoes with their liquid, the peppers, ham and shrimp; stir. Cover. Cook 5 to 10 min. or until heated through.

PUERTO RICAN CHICKEN AND RICE

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).

PUERTO RICAN BEANS AND RICE

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).

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)

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.

"PUERTO RICAN STYLE" FRIED RICE

Steps:

• ***NOTES***.
• Have all of the ingredients ready to add to your pan before you start.
• For the annato oil, in a small saucepan, heat 1/4 Cup of oil or lard over low heat until it is hot. Add 3 Tbls. of Annato Seeds, and stir, for one minute. Let this cool, stirring occasionally, while you gather your ingredients. Strain when it is cool.
• Preheat a non-stick pan or wok, over high heat for one minute.
• Add to your pan the Annato oil, heat for 30 seconds.
• Add the pork, and toss this in the hot oil for 30-45 seconds.
• Add the pigeon peas, the olives, and the peppers, toss for 45 seconds - 1 minute.
• Add the rice, garlic, Adobo, and the black pepper.Toss and mix, coating all of the rice w/the oil, and breaking up any clumps of rice. Continue tossing it until it is heated through.
• Plate it up, and garnish with a fresh sprig of Cilantro.
• This rice is very hearty, and if you want to make this a meal, just add some extra pork, fry up a few tostones, and get a tub of potato salad from the Deli!

BASIC PUERTO RICAN RICE RECIPE

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)

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.