CUBAN FLUFFY WHITE RICE
Rice is a staple at our house and goes with almost any meat dish. fluffy white rice is a delicious side dish to serve with all most anything. Somtimes I fry an egg sunnyside-up and serve on top of a mound of white rice. It's great like this for lunch. it's fast and cannot be missed on a Cuban families dinner table.
Provided by Juliann Esquivel
Categories Rice Sides
Time 40m
Number Of Ingredients 5
Steps:
- 1. In a heavy pot rinse the rice in cool water twice. Drain all the water. Place the pot on the burner add the two and a half cups water to the rice along with the oil, garlic, and salt. Stir well. Turn on the flame onto medium to high. Just as soon as the rice starts to boil cover with a tight fitting lid and reduce heat to medium to low. cook this way for about 20/25 minutes. Uncover after twenty five minutes stir with a fork and cover again and continue to cook until 35 minutes have passed. Taste to see if you have enough salt. Grains should be fluffy and soft but not mushy. Serve with your favorite meat or chiken dish. Enjoy
- 2. Cooking time varies with a gas or electric stove. The cooking time above is approximetly correct as I have made rice on both gas and electric stoves.
WHITE RICE RECIPE
Traditional recipe of white rice, a classic of Cuban and international cuisine. The best tricks to make you look perfect
Provided by Dailis
Categories Rice
Time 17m
Yield 1 Recipient
Number Of Ingredients 5
Steps:
- 1 The first step is preferably to wash 2 times the rice in a deep recipient so it doesn't spill out, and we reserve.
- 2 Then we place a pot to half fire and add the oil and the clove of garlic. After, we fry them lightly for 1 minute.
- 3 We move away the clove of garlic and we add the washed rice, we fry lightly during 1 or 2 minutes constantly revolving to avoid it sticks to the pot.
- 4 Then we add the water to ambient temperature and we add the salt, we rectify it is in the adapted point of salt and we let to cook without removing about 12 or 15 minutes after it begins to boil.
- 5 Past this time, we cover it during 2 minutes and we turn off the fire. We rectify that it is totally sewn and we remove preferably with a fork so that it is fluffy.
- 6 We cover it to maintain it hot until the moment to serve it.
Nutrition Facts :
CUBAN WHITE RICE
Fluffy Cuban style white rice cooked on the stove-top
Provided by Cari
Categories Side Dish
Time 20m
Number Of Ingredients 4
Steps:
- Begin by rinsing your rice. Using a fine mesh strainer, rinse your rice in room temperature water until the water comes out clear.
- To a medium sized sauce pan, add your oil, salt, water and rice. Set your heat to high.
- Stir your rice so the salt becomes well incorporated through out the rice.
- The minute your rice begins to boil, quickly drop the heat to low and cover. Allow to cook for ten minutes without removing the lid.
- Once the ten minutes have passed, open the lid and stir your rice. Turn off the heat and cover the rice again. Keep the rice covered for another 5 minutes
Nutrition Facts : Calories 428 kcal, ServingSize 0.5 cup, Carbohydrate 74 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Sodium 11 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g
CUBAN RICE
Steps:
- In a 4-quart saucepan add the can of peas, liquid and all, into warm rice and cover pot so rice will absorb most of pea liquid. Cut mushrooms into 1/4-inch slices and dice ham and onion.
- Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once the butter melts add mushrooms to pan. Do not stir or turn for 2 minutes. After 2 minutes turn mushrooms and add onion and remaining butter. After 2 more minutes stir once and add ham cubes and olive oil. Reduce heat to medium and cook while stirring constantly for 1 more minute to warm ham. Pour contents of frying pan into pot with rice and peas and then add all spices. Mix well and serve.
CUBAN BLACK BEANS AND RICE
I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!
Provided by carole in orlando
Categories Rice
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot cover beans with water and boil for 2 minutes.
- Remove from heat and let stand for one hour.
- Drain water and cover with fresh water (6 cups).
- In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
- Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
- Reduce heat to simmer covered for 2 hours, until beans are tender.
- Add more water if necessary.
- At the last minute add the red wine vinegar, just before serving.
- Serve with 2 cups of cooked rice.
- Top with chopped green onions, chopped hard boiled eggs or sour cream.
Nutrition Facts : Calories 511.8, Fat 19.9, SaturatedFat 3, Cholesterol 0.9, Sodium 412.9, Carbohydrate 66.4, Fiber 12.7, Sugar 3.4, Protein 18.6
CUBAN BEANS AND RICE
I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.
Provided by Chris Barila
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
- Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 49.3 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 750.4 mg, Sugar 8.9 g
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