Directions: |
Directions:SOFRITO (I dump stuff in, so measurements are not exact! I taste as I go!)
In a blender dump about 4 or 5 cut up green peppers, a chopped up onion or 2, 2TBSP vegetable or olive oil, 1 tsp. salt, 1tsp oregano, a jar of pimentos, not quite a whole bunch of cilantro cut up (save some for the rice)---maybe use just a little more than 1/2, 1 TBSP minced garlic. Blend in your blender until liquid. Pour into ice tray and when frozen, place in a freezer ziploc and store in your fridge. You can keep this up to 6 months or so---and every time you are making Spanish style rice, or even soups, beans, etc., all you have to do is throw a couple of cubes in! (this cool tip came from Danette Hillman)
RICE Prepare as you usually would, except, I always cook it on the stove (never tried a rice cooker for this kind of rice). Instead of using water, use chicken broth (or the chicken bouillion powder and hot water mixed together---whichever you’ve got on hand.) I always use about half a packet of Sazon---a spice found in an orange box in the Hispanic section of your grocery store. It's good for soups and for seasoning meat before grilling, etc. It's very orange looking, sort of like Saffron.
Depending on how much rice you are making, you could use 1 to 2 cubes of Sofrito---and it depends on if you have filled it to the top or not of the tray. For about 2 cups of rice, I would use 1 large cube, then any more than that, I would use 2. I cut up some cilantro very very small pieces and it equals about a tablespoon or 2. A sprinkle of salt---maybe 1/2 teaspoon. Add 1 Tbs. of oil. Mix it all up before it boils. If you have a large fry pan, I would use that. After it begins to boil, let it cook uncovered for about 8 minutes--not on high, but about med-high, then turn it down pretty low and cook with the lid on for maybe 7 or 8 more, until the rice is soft. Ed says that the Puerto Rican kids love the crispy rice that is on the bottom of the pan!
BEANS
Soak kidney beans overnight in water. Rinse with a strainer 3 times, each time stirring the beans well in the water with your hands (less gas!) To cook the next day, you will need a pot of water, 1-2 hamhocks (depending on how much you are making.) I throw in 3 cubes of sofrito, 1-2 pkg Sazon, 2 TBSP chicken bouillion powder (or you can use chicken broth) and the rest of your bunch of cilantro, chopped in very small pieces. Add 2 small cans of tomato sauce. When beans start to boil, turn down to low-med. Heat and let beans simmer and boil until beans are soft. I end up cooking this most of the day---as soon as the beans are soft enough, I turn all the way down and just let it barely simmer until it’s time to eat. |
This recipe for Puerto Rican Rice And Beans is from