Basic Puerto Rican Rice Recipes

Steps:

• Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
• Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

Steps:

• Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
• Coarsely chop the cilantro.
• Set aside.
• The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
• Season the chicken with Adobo seasoning and oregano.
• Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
• Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
• Stir the rice into the mixture.
• Add the chicken stock.
• Add the browned chicken.
• Bring to a boil.
• Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
• DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
• When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
• You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.

Steps:

• ***NOTES***.
• Have all of the ingredients ready to add to your pan before you start.
• For the annato oil, in a small saucepan, heat 1/4 Cup of oil or lard over low heat until it is hot. Add 3 Tbls. of Annato Seeds, and stir, for one minute. Let this cool, stirring occasionally, while you gather your ingredients. Strain when it is cool.
• Preheat a non-stick pan or wok, over high heat for one minute.
• Add to your pan the Annato oil, heat for 30 seconds.
• Add the pork, and toss this in the hot oil for 30-45 seconds.
• Add the pigeon peas, the olives, and the peppers, toss for 45 seconds - 1 minute.
• Add the rice, garlic, Adobo, and the black pepper.Toss and mix, coating all of the rice w/the oil, and breaking up any clumps of rice. Continue tossing it until it is heated through.
• Plate it up, and garnish with a fresh sprig of Cilantro.
• This rice is very hearty, and if you want to make this a meal, just add some extra pork, fry up a few tostones, and get a tub of potato salad from the Deli!