White Rice

In Puerto Rico we eat rice and beans practically every day. It's a staple in pretty much every home. Making white rice is such a basic thing that I've taken it for granted, it didn't even occur to me to put it on the blog until now! This recipe is for a simple white rice that you can combine with any type of legume.

Ingredients:

2 cups of medium grain rice
3 cups of water
2 teaspoons of salt
1 teaspoon of olive oil

Procedure:

1. Combine the water, salt, and olive oil in a large pot and put it on medium-high heat (6-7); bring to a boil.
2. Once the water starts to boil, add the rice.
3. Stir the rice.
4. Leave it at a moderate heat (5) without stirring it until it dries.
5. Once it's dried, mix and reduce the temperature to low. 
6. Cover and let it cook for 15 minutes. Stir once, halfway through.

Set your pot on the stove and pour the water in.

Add the salt.

Add the olive oil.

Add the rice.

Mix well, cover and let cook.

Let the water boil out.

Mix the rice after the water's boiled out.

Take in the smell and enjoy!

"Guineitos en Escabeche" - Puerto Rican Recipe "Pickled Green Bananas"

This is a classic Christmas dish in Puerto Rico and always brings back childhood memories. Nothing transports you back in time like eating the foods from the place you where born.  I love eating this on Christmas or New Year's. Traditionally it's served with "arroz con gandules" (rice and green pigeon peas) and "pernil al horno" (pork shoulder). Believe me it's a classic combination for a reason, it's a super tasty meal, and you don't even need to wait for the holidays to make it! I hope you guys enjoy it as much as my family does!


Ingredients:

12 green bananas (guineitos verdes)
2 medium size onions
4-6 bay leaves
1 tablespoon of black whole peppercorns
1/2 tablespoon of ground black pepper
4 mashed garlic cloves
2 tablespoons of olives and capers
1 1/2 cups of olive oil
1 cup of white vinegar
salt to taste (I used 1 teaspoon)
1 adobo package


Procedure:

A- the Green bananas 

1. Peel the green bananas
2. Boil them in water, salt and milk.
3. Check them after 10 minutes. It's important that they are soft, but firm so that they won't fall apart.
4. Once done cut them in 1/2 inch slices and set apart.

B- Prep

1. Cut the 2 onions
2. Mash the 4 garlic cloves

C- The Brine (Escabeche)

1. Put he olive oil in a cast iron pot on low heat
2. Add the vinegar.
3. Add the Bat Leaves
4. Add the whole black peppercorns
5. Add the ground black pepper and salt.
6. Add the mashed cloves
7. Add the onions
8. Cook on low (2-3) until the onions are soft.
9. Add the cooked green bananas and mix well.

Peel and boil the green bananas with salt and milk. 

(The milk will keep the bananas from turning black)

Once done cut them in 1/2 inch wheels and set apart.

Cut the onions.

Mash the garlic cloves

Add the olive oil

Add the vinegar

Add the Bay leaves

Add the whole black peppercorns

Add the ground pepper and salt.

Add the mashed garlic cloves

Add the onions

Cook on a low heat until de onions are soft.

Once done, add the bananas.

Mix well.  You can eat them warm or refrigerate them and eat them cold. 

Serve with pork chop stewed rice or pork shoulder.

Enjoy!

Slow Cooker Sweet Fire Chicken

This is an awesome recipe! My husband loves eating Sweet Fire Chicken when we go eat Chinese food so I decided to try making it at home as a surprise. He loved it, of course! Like most Slow Cooker recipes it's about putting it all together in the pot and letting the flavors meld together over time. The combination of spices, peppers, and pineapples together with the chicken is super tasty. My family loved it and I'm sure yours will too!

Ingredients:

4 boneless skinless chicken breasts (cut them into cubes)

1 red bell pepper, cut into chunks

1 can of pineapple chunks, drained

For the sauce:

2 teaspoons of minced garlic

1 1/2 teaspoons of crushed red pepper flakes (if you want it hotter add another 1/2 teaspoon)

2/3 cup of sugar

1 cup of water

2 tablespoons of sweet red chili sauce

1/2 teaspoon of salt

4 tablespoons of cold water plus 3 tablespoons of cornstarch

Procedure:

1. Cut the chicken and bell pepper. 
2. In a bowl mix together the ingredients for the sauce, except the 4 tablespoons of cold water and the 3 tablespoons of cornstarch.
3. Add the chicken, bell pepper, and pineapple into a greased slow cooker.
4. Pour the sauce into the slow cooker and give it a stir. 
5. Cover and cook for 2-3 hours on high or 4-5 hours on low.

After cutting the chicken and peppers prepare the sauce. First put the minced garlic in a bowl.

Then the pepper flakes.

Followed by the sugar.

The cup of water.

And the sweet chili sauce.

Lastly add the salt.

Mix thoroughly.

Put the chicken in the greased slow cooker.

Followed by the peppers.

And the pineapples.

Stir to combine.

Cover and cook for 2-3 hours on high or 4-5 hours on low.

Put the cornstarch in a separate bowl.

Then add the cold water and stir to combine.

Remove the lid.

Pour the cornstarch mixture into the slow cooker, 30 minutes before serving.

Mix well.

Cover and cook for the 30 minutes.

It will come out super moist, soft, and tasty. Enjoy!