How do you make good puerto rican rice?!
Puerto Rican Rice
Ingredients
SOFRITO
1 cubanelle pepper, seeded and chopped
1/2 cup chopped yellow onions
2 garlic cloves, chopped
3/4 cup coarsely chopped fresh cilantro
1 plum tomato, chopped
1-2 hot peppers, seeded (optional)
RICE
3 tablespoons oil
1/4 lb smoked ham, diced
1/3 cup chopped pimento stuffed olives
1 tablespoon drained bottled capers
2 cups long grain white rice
14 ounces pigeon peas, drained and rinsed or
19 ounces romano beans, drained and rinsed
Directions
1. SOFRITO:.
2. Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor.
3 RICE:.
4. In a large dutch oven, heat the oil over medium heat.
5. Cook the ham, stirring occasionally, until it starts to crisp (about 4 minutes).
6. Add the sofrito, olives and capers.
7. Cook, stirring, until the liquid evaporates (about 5 minutes).
8. Add the rice.
9 Cook, stirring, until is sizzles (about 2 minutes).
10 .Stir in the peas or beans, water and salt.
11. Bring to a simmer and simmer, uncovered, over medium-high heat until almost all the liquid is absorbed (about 10 minutes), reducing the heat to medium once the water is below the level of the rice.
12. Stir gently.
13. Reduce heat to low, cover and cook, undisturbed, for 30 minutes.
14. Fluff with a fork.
15. Let stand for 10 minutes.
http://www.recipezaar.com/269533
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Answers: is this what you mean?
Puerto Rican Rice
Ingredients
SOFRITO
1 cubanelle pepper, seeded and chopped
1/2 cup chopped yellow onions
2 garlic cloves, chopped
3/4 cup coarsely chopped fresh cilantro
1 plum tomato, chopped
1-2 hot peppers, seeded (optional)
RICE
3 tablespoons oil
1/4 lb smoked ham, diced
1/3 cup chopped pimento stuffed olives
1 tablespoon drained bottled capers
2 cups long grain white rice
14 ounces pigeon peas, drained and rinsed or
19 ounces romano beans, drained and rinsed
Directions
1. SOFRITO:.
2. Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor.
3 RICE:.
4. In a large dutch oven, heat the oil over medium heat.
5. Cook the ham, stirring occasionally, until it starts to crisp (about 4 minutes).
6. Add the sofrito, olives and capers.
7. Cook, stirring, until the liquid evaporates (about 5 minutes).
8. Add the rice.
9 Cook, stirring, until is sizzles (about 2 minutes).
10 .Stir in the peas or beans, water and salt.
11. Bring to a simmer and simmer, uncovered, over medium-high heat until almost all the liquid is absorbed (about 10 minutes), reducing the heat to medium once the water is below the level of the rice.
12. Stir gently.
13. Reduce heat to low, cover and cook, undisturbed, for 30 minutes.
14. Fluff with a fork.
15. Let stand for 10 minutes.
http://www.recipezaar.com/269533
(*-*)
what do you mean????
Take a cooking pot, pour enough vegetable oil just to fill the bottom of the pot. Add 2 cans of Goya's Salsa De Tomate, 4 packets of Sazon Seasoning by Goya, chopped onion, a few shakes of Adobo by Goya, add a can of beans (we like to use Goya's Gandules), and pour in about 2 cups of rice. Stir everything, and leave on medium heat covered. Check every 8-10 minutes to stir. You can also cut up pieces of cilantro and put it in the mix as well, it's optional.