Spanish (puerto Rican) Rice Please help!!?

Question

I wanted to know that if there was anyone out there that can give me the recipe to making Authentic Spanish Rice (Puerto Rican). Years ago I had an Ex boyfriend who was puerto rican and he knew how to make the best yellow rice, rice and beans, everything and I really miss it and I want to know how to make it myself becuase I have been craving it forever now! Thank you

Answer 1

There's a poster named Gladys on www.recipelink.com who is Puerto Rican and a frequent contributor -- here are some recipes she has posted:

Fricase de Pollo

Chicken in a Pot. Hearty chicken stew with potatoes, olives and peas.

2 tbsp.olive oil

2 ounces ham, finely diced

1 medium onion, diced

1 green pepper, diced

2 tsp. minced garlic or 4 cloves garlic, minced

1 tsp. dried oregano

2 sprigs of fresh cilantro, chopped

1 3-lb. chicken, cut into pieces

1/2 cup tomato sauce

1 bay leaf

12 stuffed olives

1 tsp. capers

1 tbsp. vinegar

3 tsp. Adobo Seasoning with Pepper

2 medium potatoes, peeled and cut in 1/2-inch cubes

1 can (15.5 oz.) sweet peas, drained, liquid reserved

Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally. Add the chicken and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally. Stir in the peas. Cook uncovered for 5 minutes or until sauce reaches desired consistency. Makes 4 servings

Arroz Con Gandules (Pidgeon Peas)

It's easy - give it a try.

2 cups short grain rice (rinsed) - long grain will work too

3 cups of hot water - approximately.

Â1/2 cup ready made sofrito (I use homemade)

16 ounce can of gandules (cooked green pigeon peas)

2 tablespoons of alcaparrado (cappers and olives mixed together - if not available improvise)

1 packet of Sazon with achiote - optional

1 can tomato sauce

3 tablespoons of oil

Salt to taste

Pepper to taste - only use if your sofrito does not have pepper.

In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes. Add all other ingredients, and enough water so the rice is submerge one inch below the liquid. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. Cook for 30 minutes or until the rice is tender.

PUERTO RICAN RICE AND CHICKEN STEW (ASOPAO DE POLLO)

6 servings or more depending on the portions

2 garlic cloves crushed

1 tsp ground oregano or crumbled dried oregano

1 tsp ground cumin

1 tsp salt or to taste

1 tsp ground pepper or to taste

12 chicken thighs, skinned or the chicken part of your preference

3 tb good extra virgin olive oil

1 big onion chopped

1 green pimento chopped

4 oz chopped ham

1 can chopped tomatoes, undrained

2 cups white rice ( we use long grain)

8 cups chicken broth or 6 cups broth and 2 beers

1 1/2 tsp bijol for color (from the bija or achiote plant, available in Latin markets)

1/2 cup grated Parmesan cheese (optional)

1 cup or 1 1/2 can petit pois Le Seur or frozen petit green peas

1/4 cup pimento stuffed green olives, chopped

1 tb drained cocktail small capers

1 can pimentos, drained and cut in strips for garnish.

In a small bowl, combine the garlic, oregano, cumin, and slat and pepper. Rub mixture into chicken pieces and let stand, covered, at room temperature for at least 1 hour. Heat the oil in big stockpot or cast iron dutch oven, add the chicken and sauté until golden on all sides. Remove the chicken and reserve. Add the onion to remaining oil (add more oil if necessary), add the green pepper, ham, tomatoes and sauté. Return the chicken to the pot, reduce heat to Low, cover and simmer about 20 minutes. Wash and drain the rice. Increase heat to medium high. Add the rice and sauté for two minutes until all grains are well coated, about 2 minutes. Stir in the stock, or the stock and beers. Bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, but still soupy, about 18 minutes. Stir in the cheese, peas, olives, and capers. Cover and simmer until the cheese melts or if not using cheese, until it is heated through, about 5 minutes. Serve in individual bowls garnished with the pimento strips and if you find some, with a pinch of chopped cilantrillo. This asopao can be done with shrimps or with meat, instead of chicken but I love the chicken version. Buen Provecho.

Basic Yellow Rice (Arroz Amarillo Basico)

2 tablespoons annatto oil combined with 1 tablespoon corn oil

2-1/2 cups rice

4 to 4-1/2 cups boiling water or chicken stock

2 teaspoons salt

Heat the oil in a saucepan with a tight-fitting lid. Add the rice and stir to combine. Stir in the boiling liquid and salt. Bring to a boil, reduce the heat to a simmer, and cook until the liquid evaporates. Cover and cook over very low heat for 20 minutes, stirring after 10 minutes.

--Take a look at Gladys' recipes posted on the recipelink site when you get a chance.  She has really given a great deal of information about Puerto Rican history, culture, traditional meals, and recipes, and has also posted a lot of other recipes.  She's like having a chatty Puerto Rican great-aunt.

Answer 2

This was asked just a few days ago and I answered it -

http://answers.yahoo.com/question/index;...

Honestly, pick any recipe you like, follow it the first time, and then next time, "tweak" it to make it taste like the one you are missing - or change it to taste like your own recipe.

Puerto Ricans don't really follow a recipe - at least none in my family, and I have a Huge family - cooking is all done by sight and taste.

Blessings.

Answer 3

HELLO

GOTO http://www.youtube.com

TYPE IN SPANISH RICE

YOU WILL FIND SEVERAL VIDEOS WITH SEVERAL RECIPES

Answer 4

Try this recipe!

http://www.elise.com/recipes/archives/00...