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RICE

RICE WITH HAM, PIGEON PEAS, AND BANANAS

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RICE WITH HAM, PIGEON PEAS, AND BANANAS

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 Servings

Ingredients

  • ¼ cup olive oil
  • ¼ lb. chopped cooking ham
  • ¾ sofrito cup
  • 1 tsp. minced garlic
  • 1 can 16 oz. pigeon peas
  • 3 cups cooked white rice
  • ½ cup white onion (minced)
  • ½ cup diced colored bell peppers
  • ¼ cup fresh coriander (minced)
  • 1 large ripe banana fried and chopped

Instructions 

  • Prepare the stewed pigeon peas: In a large skillet add the olive oil, heat and add the cooking ham and sauté for several minutes. Add the sauce, garlic and cook over medium heat for 2 to 3 minutes. Add the pigeon peas, season to taste, cover and cook over medium heat for 10-12 minutes.
  • Prepare the masonry. In a deep frying pan, add a drizzle of olive oil, heat and add the onion, peppers and sauté at medium-high heat, stirring constantly. Add the rice and sauté at medium heat for several minutes. Add the drained stewed pigeon peas (reserve the stew liquid and use what is necessary to make the mamposteao) and then add the fried and chopped bananas and the minced coriander. Saute for a few seconds. Serve hot.
Course: Rice
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RICE

BEANS AND RICE

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BEANS AND RICE

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Prep Time 10 minutes
Cook Time 12 minutes
Servings 6 Servings

Ingredients

  • ¼ cup olive oil
  • ¼ lb. chopped cooking ham
  • ½ cup onion (minced)
  • ½ cup green bell pepper (minced)
  • 1 tsp. minced garlic
  • 1 ½ cup beans (stewed)
  • 3 cups boiled rice
  • ¼ cup fresh coriander (minced)

Instructions 

  • In a large skillet add the olive oil, heat and add the cooking ham and sauté for several minutes. Add the onion, bell pepper, garlic and cook over medium heat for 2 to 3 minutes.
  • Add the stewed beans, rice and sauté at medium heat for several minutes and then add the chopped coriander. Serve hot.
  • NOTE: Use the liquid from the stewed beans only as much as necessary so that the masonry is wet.
Course: Rice
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RICE

FRIED RICE

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FRIED RICE

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 Servings

Ingredients

  • 3 cups long grain rice
  • 4 cups water
  • 3 tsp. Salt
  • 2 tbsp. corn or peanut oil
  • 1 cup smoked ham minced
  • 2 eggs
  • 1 ½ cup peas
  • 2 cups boiled shrimp
  • 1 cup chives (minced)
  • ½ cup soy sauce
  • 1 tsp. Sesame oil
  • 1 tbsp. ginger juice
  • 2 chives (minced)

Instructions 

  • Prepare the white rice: In a saucepan add the water, rice, salt and cook at medium heat for 30 minutes. Let cool.
  • Prepare the omelette. In a small container, beat the eggs with a pinch of salt. Add to a frying pan with Teflon and cook until a tortilla is formed. Dice. Set aside.
  • In a large skillet or "wok" add a splash of peanut or corn oil, heat, add the ham and cook over medium heat until golden brown. Add the rice and soy sauce, stirring constantly. Add the tortilla minced and the rest of the ingredients, sauté for a few minutes and serve hot.
  • NOTE: You can eliminate the shrimp and use pieces of chicken breast fillet.
Course: Rice
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RICE

RICE WITH PLANTAINS

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RICE WITH PLANTAINS

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 Servings

Ingredients

  • ¼ cup olive oil prepared with achiote
  • ½ cup sofrito
  • 6 oz. chopped cooking ham
  • 4 cups medium grain rice
  • 4 cups chicken broth
  • 2 fried and chopped ripe plantains
  • 1 cup bell pepper (sweet drops)
  • ⅓ cup chopped fresh coriander
  • Salt to taste

Instructions 

  • Prepare the ripe ones. Peel the ripe plantains and cut into flakes. Fry in corn oil until golden brown. Let cool and cut into pieces.
  • Prepare the rice. In a medium saucepan add the olive oil, sofrito, cooking ham and cook at medium heat for 3-5 minutes, stirring constantly. Add the broth, heat to a boil, add the rice and cook over medium heat for 20-25 minutes. Add the maduritos, bell pepper and minced fresh coriander and cook for 5-8 minutes. Serve hot.
  • NOTE: To prepare the achiote in olive oil. In a medium saucepan add 1/2 cup achiote and 1 cup olive oil and cook at medium heat for 5 minutes. Let cool and strain, separating the olive oil from the achiote. Another option is to use a seasoning with coriander and achiote. 1 sachet of seasoning is used for every 2 cups of rice.
Course: Rice
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RICE

RICE WITH COD

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RICE WITH COD

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 Servings

Ingredients

  • ¼ cup olive oil
  • ½ cup each tomatoes, onion, minced green and red bell pepper
  • ¼ cup stuffed olives (sliced)
  • 2 tsp. crushed garlic
  • 1 sachet of seasoning with cilantro and achiote
  • 3 cups of fish broth
  • 3 cups long grain rice
  • ½ cup white wine for cooking
  • 1½ lb. desalted cod fillet cooked and crumbled
  • salt to taste

Decorate with:

  • Green peas
  • Bell pepper

Instructions 

  • In a medium saucepan, add the olive oil, heat and add the tomatoes, onion, peppers, garlic, olives and cook over medium heat for 2 to 3 minutes.
  • Add the seasoning, fish stock, rice, white wine and the desalted cod fillet. Season to taste, cover and cook for 20 to 25 minutes.
  • Serve and garnish with peas and bell pepper.
Course: Rice
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