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
Ingredients:
- 1 tablespoon olive oil
- ½ cup sofrito
- 2 cloves garlic, chopped
- 1 (1.41 ounce) package sazon seasoning with achiote
- ½ tablespoon adobo seasoning
- 2 cups medium-grain white rice
- 2 cups chicken broth
- 1 ½ cups water
- 1 (15 ounce) can gandules (pigeon peas), drained and rinsed
- 2 tablespoons chopped fresh cilantro
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
PUERTO RICAN STEAMED RICE
This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.
Provided by FIVEBRIGS
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Ingredients:
- 2 tablespoons vegetable oil
- 3 cups water
- 1 teaspoon salt
- 2 cups uncooked calrose rice, rinsed
Steps:
- Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 28.7 g, Fat 3.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 290.7 mg
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
Ingredients:
- 15 ounces pink beans, undrained
- 1 tablespoon olive oil
- 1 1/2 tablespoons sofrito sauce
- 1 teaspoon fresh cilantro, minced
- 1 medium potato, peeled and diced
- 3 tablespoons tomato sauce
- 0.5 (1/2 ounce) envelope sazon goya (con cuilanto)
- 3 cups water
- 2 tablespoons green olives (optional)
- 2 cups cooked white 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).
Top Asked Questions
How to make Puerto Rican rice?
How to Make Puerto Rican Rice-Puerto Rican Yellow Rice with Corn Rinse two cups of white rice several times until water runs clear. This removes the talc coating (peril) that preserves the rice. In a caldero or dutch oven pot over medium heat, add two tablespoons of vegetable oil and saute cubed pork fat until golden brown.What food do Puerto Ricans eat?
Puerto Ricans also typically serve tostones with a side of arroz con gandules or rice and beans. Some Puerto Ricans even like to dip their tostones right into their food, especially into rice and beans. A delicious combination! 10. Flan As you can see, a lot of Puerto Rican dishes are hearty and savory.What are the best Puerto Rican recipes?
Puerto Rican Rice and Beans is one of the most popular Puerto Rican recipes. It’s saucy, flavorful, and comforting. Leftovers are perfect for meal prep. Add oil to a large skillet over medium heat. Once hot, add sofrito and sauté for about 2 minutes or until fragrant. Add ham and stir fry until it starts to caramelize.What is Puerto Rican rice with pigeon peas?
"Authentic Puerto Rican Rice with Pigeon Peas comes together quickly and is the perfect side to just about any meat. The substantial flavors of ham and pigeon peas make this savory rice a meal in itself."
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- Add salt and oil. Keep mixture at a gentle boil until rice is dry (it will not be tender). Use a mixing spoon to form a heap with the rice in the center of the pot.
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- Heat a large heavy bottomed pot, or a caldero if you have one, over medium heat. If using ham or bacon, slowly cook the meat until crispy, remove meat from pot and set aside leaving the drippings. If not using meat, add olive oil before continuing with the next step. 2. Then, add the gandules, tomato sauce, green olives, sofrito, salt, adobo seasoning, sazon, ground black pepper and ground cumin. Stir to fully combine.
- Once the mixture becomes fragrant, pour in the water and bring it to a boil over high heat. Bring the mixture to a boil and then add the rice. Stir until rice is submerged and pigeon peas are distributed evenly.
- Reduce the heat to medium-low, cover, and cook for about 25 minutes. Traditionally the rice would be covered with a banana or plantain leaf. However, a tight fitting pot lid will work just fine! 5. About half way through cooking, remove the lid and stir, making sure to scrape up any rice stuck at the bottom of the pan. This is a very touchy subject - some Puerto Ricans insist that you don't stir the rice while cooking. That the crispy bottom bites are the best part! While others would prefer more evenly cooked rice. Whatever you do, if you do stir the rice, make sure you only do it once or the rice can become sticky.
- After simmering for 25 minutes, remove the arroz con gandules from the heat and let it sit for an additional 30 minutes before serving. This is called letting the rice "steam". The rice is done once all the liquid is absorbed. 7. After letting the rice rest for about a half hour, remove the lid. Fluff and stir the rice, then serve warm with fresh cilantro, if desired.
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- Puerto Rican Chicken Stew. If soup and paella were to have a baby, this is it. Also known as Asopao de Pollo, this chicken stew invites you to have a bowl of juicy chicken thighs mixed with assorted seasonings and veggies.
- Sofrito. Sofrito is well known in the US, with a history that dates back to the 1400s. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Pernil. Pernil is a slow-roasted pork shoulder that’s marinated and seasoned to the max! Served with salad, rice, beans, or plantains, it’s the classic Christmas Eve dinner of Puerto Rican families.
- Bacalaitos. Bacalaitos is a famous roadside cuisine in Puerto Rico, made from salted codfish. They are golden-brown fritters — light, simple, and full of fish, herbs, and seasonings.
- Tostones. This recipe starts with getting your hands on some plantains. What’s that, you ask? Plantains are members of the banana family. They’re starchier and lower in sugar, so they will still be green even when ripe.
- Mofongo. Mofongo is one of the wildly popular Puerto Rican recipes. It’s also made with green plantains (unripe), mashed with pork rinds, garlic, and olive oil.
- Carne Molida. Carne Molida is Puerto Rico’s version of Picadillo. It’s mildly-spiced ground beef mixed with flavor-packed tomato sauce and veggies. This recipe has different variations in Cuba, Mexico, and the Philippines.
- Bistec Encebollado. Bistec Encebollado sounds like a complicated meal to prepare. But wait, let me tell you that this recipe simply translates to steaks and onions.
- Jibarito. Jibarito is another plantain recipe that will have you singing its praises. This is a Puerto Rican-style sandwich, but instead of using slices of bread, you’ll have two fried plantains.
- Puerto Rican Papas Rellenas. Meat and potatoes are married in this recipe, creating crispy croquettes filled with ground beef hash. In Puerto Rico, this recipe is also called relleno de papa.
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- If you have a spiralizer, you want to find as straight of a green plantain as you can find, or just cut off the curved edges to make it easier on the machine. Either way, you’ll need to cut the tips off and lightly slice lengthwise into the skin only so you can peel it off. Spiralize the plantain as you would a zucchini or any other veggie and then toss the “noodles” into a food processor, pulse until rice forms. (it looks most like long-grain rice doing it this way)
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- 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.
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- Opt for brown rice – start making your arroz con gandules with brown rice instead of white. It’s a delicious alternative and doesn’t change the flavor, although the texture will be slightly different.
- Make a salad – Enjoy your meals with the accompaniment of a salad. Salads are a quick and easy way to add fresh leafy vegetables to your plate. You can add fruits or nuts to make a delicious salad with strawberries, apples, walnuts or almonds.
- Bake instead of fry – Tostones are great, but they’re often deep fried in a lot of oil. Try baking plaintains instead of frying them for an alternative that is still delicious without the added cholesterol.
- Keep the root vegetables – Puerto Rican cuisine features root vegetables that are highly nutritious; yuca, batata, ñame, yautia, plantain and yams. Keep these on the menu, try to boil or bake them when you can and incorporate them into more meals; just make sure you’re not covering them in too much oil.
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