Puerto rican style rice???

Question

How do puerto ricans make their rice?Can anybody give me a good recipe?

Answer 1

2 cups short grain rice (rinsed) - long grain will work too
4-5 cups of hot water - appx.
½ cup ready made sofrito
16 ounce can of gandules (cooked green pigeon peas)
2 tablespoons of alcaparrado (cappers and olives mixed together)
1 packet of Sazon with achiote
1 can tomato sauce
3 tablespoons of oil
Salt & pepper to taste

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 to cover the rice 1" above the rice line. 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.

Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao."

Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty and a favorite of all true Puerto Ricans. However, not everyone is skilled is making pegao - it is an art. To make great pegao make sure to use plenty of oil. Cook for about 10 minutes longer so the pegao gets crispy and keep your eye on it. Each time you cook rice - check to see how long it takes to make pegao just the way your family likes it. Finally - if you want a lot of pegao - use a bigger caldero which, of course, will have a larger bottom surface.

Answer 2

Hope this is what you're looking for. Mike ======================================... Puerto Rican Yellow Rice Ingredients: 2 strips bacon 1 sweet onion, diced 6 ounces tomato sauce 4 aji dulce pods, diced 5 recao leaves, crushed 2 garlic gloves 2 tbsp. fresh oregano 4 tbsp. fresh cilantro 2 bay leaves 1 cup garbanzo beans 1 cup yellow corn 4 Tbsp. annatto oil 1 Tbsp. coriander, ground 6 cups chicken broth 1-1/2 cups white rice Directions: Cook the bacon in a large pot then add the onions and stir until the onions sweat out. Add the tomato sauce, aji dulce, recao leaves, garlic, oregano, cilantro, bay leaves, annatto oil, and coriander. Cook on medium heat stirring frequently for about 5 minutes then add the garbanzo beans, yellow corn, broth, and rice. Stir once then cook with the cover off until you see the rise starting to rise then cover and cook for 15 to 20 minutes. Serve. Enjoy Eric

Answer 3

Ingredients Click Picture to Enlarge

1 lb. raw rice
1 can pinto beans
1/2 cup sofrito
1 envelope sazón seasoning
1 tbsp. Manzanillo olives
1 tsp. capers
1 can tomato sauce
1 can chicken or beef broth
1/2 lb. bacon
salt to taste (only if needed)
water

Directions
In a rice caldero* cook the bacon until it is crispy.

Take out the cooked bacon and chop into small pieces.

In the same bacon fat, stir-fry the sofrito for 2 or 3 minutes.

Add the cooked bacon, the tomato sauce, the pinto beans, the raw rice, and the beef or chicken broth and stir well.

Add enough water to cover the rice, about 1 1/2 inch above rice line.

Let it boil on medium-high until water evaporates.

Cover your pan with aluminum foil (my secret) and cook over low heat for about 35-45 minutes.

Tips
Cover your pan with aluminum foil (my secret), so all the rice pop fast.

Add one envelope of onion soup if you don't like or have bacon but OMIT the salt.

Caldero = pot usually used to make rice

Answer 4

Puerto Rican Chicken and Rice


4 pounds whole chicken

2 teaspoons olive oil
2 cloves garlic, minced
3 teaspoons oregano
1 teaspoon vinegar or fresh squeezed lime juice
2 teaspoons salt
1/2 teaspoon fresh ground black pepper

1 clove garlic, smashed
1 onion, coarsely chopped
1 stalk celery, cut up
5 sprigs cilantro
chicken neck, back and wing tips

1 onion
2 green bell peppers, cored and seeded
several sprigs of cilantro, to taste

3 tablespoons olive oil
1/2 cup salt pork, diced, optional
8 ounces tomato sauce
1 1/2 cups beer, optional
2 cups rice
18 pimento stuffed green olives, coarsely chopped
3 teaspoons capers
1 cup frozen peas, defrosted

Cut chicken up into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,
2 breast halves and a back piece. Reserve the back, neck and wing
tips for the stock. Mix all the ingredients for the Adobo and rub
over the remaining chicken pieces. Refrigerate overnight, or let
sit, covered, at room temperature for 1 hour.

In a large pot put the neck, back and wing tips in 4 cups water
with garlic, onion, celery and cilantro. Bring to a boil, reduce
heat, and simmer, uncovered, for 2 - 3 hours. Strain out solids
and return stock to pot.

Coarsely chop onion, bell peppers and cilantro and place in a food
processor and process until finely chopped but not watery, about
8 - 10 pulses.

Heat the oil in a large Dutch oven. Add the salt pork, if using,
and cook 3 - 5 minutes. Add chicken thighs and drumsticks and cook
5 minutes. Add remaining chicken pieces and cook another 10 minutes,
turning to brown on all sides. Remove and set aside. Add onion/bell
pepper mixture to pot and cook 5 minutes. Add tomato sauce, peas
then 3 cups chicken stock (or 1 1/2 cups stock and 1 1/2 cups beer
if using) and the rice. Bring to a boil, return chicken to the pan
and add olives, capers and salt, if necessary. Reduce heat and
simmer, uncovered, until all the surface liquid is absorbed.

With a wooden spoon stir rice up from the bottom. Reduce heat to
very low, cover and cook for 1 hour, stirring every 15 minutes to
turn the rice up from the bottom of the pan.

Turn chicken and rice out onto a plate and garnish with pimento
strips before serving.

Answer 5

The 1st response was great. But instead of using salt & pepper, I use "Adobo."
Also I use Canilla brand rice.
Let us know how it goes.