Cuban Rice Recipes

CUBAN-STYLE YELLOW RICE

Steps:

• Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
• Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

CUBAN RICE AND BEANS

Steps:

• 1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls.

CUBAN RICE RECIPE

Steps:

• 1 Start by cooking the rice. Put a pot on medium heat and add the oil; when it's hot, sauté the garlic for a minute, add the rice and sauté for another minute or more until the grains turn transparent.
• 2 Then, add the water and the salt, let it stay until it starts boiling approximately within 3 minutes; at this point reduce the heat to low and let it cook with the pot half covered for about 15 minutes without stirring.
• 3 When you see holes on the surface it's a sign the rice is ready. Taste the grains to check if they're well cooked. Turn off the stove and take the pot off it, cover it up and let it rest for 10 minutes, so the remaining steam finishes cooking it.
• 4 The next step is to fry the plantains and the eggs. Peel the plantains and cut them in half the long way, then fry them in hot oil on high heat for 3 or 4 minutes until they're brown on both sides.
• 5 To fry the eggs use the same hot oil, place them one by one, add a pinch of salt in each one and fry for 30 seconds or a minute while sprinkling hot oil over the eggs using a spoon or skimmer. When they get the cooking-level you desire, drain them to remove the extra grease and set aside on a plate.
• 6 Now, it's time to present the dish. Put the hot rice into a glass or a round bowl, press it a bit using a spoon and then turn it over on the plate.
• 7 Pour over it or around it the hot tomato puree, place the fried egg and next to it two portions of the plantain. The ingredients used in this recipe are for two rations.
• 8 Thus, in this simple way we prepared delicious Cuban rice

CUBAN BEANS AND RICE

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
• Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

PACIFIC CUBAN BLACK BEANS AND RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
• Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
• Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

CUBAN BLACK BEANS AND RICE

Steps:

• In a large stockpot cover beans with water and boil for 2 minutes.
• Remove from heat and let stand for one hour.
• Drain water and cover with fresh water (6 cups).
• In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
• Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
• Reduce heat to simmer covered for 2 hours, until beans are tender.
• Add more water if necessary.
• At the last minute add the red wine vinegar, just before serving.
• Serve with 2 cups of cooked rice.
• Top with chopped green onions, chopped hard boiled eggs or sour cream.

CUBAN RICE

Steps:

• In a 4-quart saucepan add the can of peas, liquid and all, into warm rice and cover pot so rice will absorb most of pea liquid. Cut mushrooms into 1/4-inch slices and dice ham and onion.
• Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once the butter melts add mushrooms to pan. Do not stir or turn for 2 minutes. After 2 minutes turn mushrooms and add onion and remaining butter. After 2 more minutes stir once and add ham cubes and olive oil. Reduce heat to medium and cook while stirring constantly for 1 more minute to warm ham. Pour contents of frying pan into pot with rice and peas and then add all spices. Mix well and serve.

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)

Steps:

• Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
• Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

CUBAN FRIED RICE

Steps:

• Beat the eggs with a whisk, adding soy sauce and chicken broth.
• Heat a tablespoon or 2 of oil in a 5-quart or large saute pan or wok, rolling the oil around to coat bottom and sides.
• When the oil is very hot, pour half of the egg mixture in so that it coats the bottom; it should look like you are making a giant pancake.
• Decrease heat to med-low and cook thoroughly, flipping once.
• Remove from pan and cut the egg into long, thin strips.
• In the same pan, add a little more oil and saute the onion and green pepper over med-low heat until the onion is soft and translucent.
• Decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; don't let the garlic brown.
• Add in the rice and a little more oil; fry for about 5 minutes, stirring often.
• Add in some chicken stock, enough to flavor the rice, but not enough to make it soupy.
• Add the rest of the scrambled eggs and a dash or two of soy sauce; add in the diced lechon and stir sparingly; continue cooking 5 minutes.
• Gently fold in the green onions, green peas, and egg strips.
• Remove from heat, cover, and let stand for a minute or two; serve hot.