Orinocoredbeansandrice Recipes
PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)
Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!
Provided by The Messy Cook
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
- Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
- Turn off heat and let rice sit, uncovered, for 10 minutes more.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g
ORINOCO RED BEANS AND RICE
Listed as one of the top ten dishes from South America in "Food and Wine" site. Here is what is stated: "This is a great all-purpose side dish for meat, poultry or seafood stews. The fresh, mild, lantern-shaped ají dulce chile peppers used here are widely available at Latin markets, where they are often labeled ají cachucha. (Italian frying peppers can be substituted.) In the Orinoco river valley of Venezuela, chopped ají dulce chiles are frequently sautéed with scallions, leeks and celery to form the flavoring base for a variety of dishes."
Provided by diner524
Categories Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a very large, deep skillet, heat the olive oil. Add the chopped bacon and cook over moderate heat, stirring, until golden brown. Add the garlic and cook, stirring, until golden. Add the onion, bell pepper, chile peppers, scallions, leek, celery, chopped cilantro and parsley and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the beans and cook, stirring gently, for 2 minutes. Add the rice, water, cilantro sprigs and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed, about 6 minutes.
- Fluff the rice with a fork. Reduce the heat to very low, cover and cook until the rice is firm-tender, about 25 minutes. Fluff the rice, season with salt and serve.
Nutrition Facts : Calories 395.6, Fat 11.7, SaturatedFat 3.3, Cholesterol 12.8, Sodium 185.4, Carbohydrate 63.6, Fiber 3.4, Sugar 6.8, Protein 9.2
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ORINOCO RED BEANS AND RICE RECIPE - MARICEL PRESILLA - FOOD & WINE
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- In a very large, deep skillet, heat the olive oil. Add the chopped bacon and cook over moderate heat, stirring, until golden brown. Add the garlic and cook, stirring, until golden. Add the onion, bell pepper, chile peppers, scallions, leek, celery, chopped cilantro and parsley and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the beans and cook, stirring gently, for 2 minutes. Add the rice, water, cilantro sprigs and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed, about 6 minutes.
- Fluff the rice with a fork. Reduce the heat to very low, cover and cook until the rice is firm-tender, about 25 minutes. Fluff the rice, season with salt and serve.
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