All Posts Tagged 'arroz' (20)

This recipe requires 1 can of hearts of palm

Yields 4 servings





Ingredients:



1½ sticks…

What is it about rice that we love so much? I love how it can be seen in so many dishes, from Mexican, Cuban, Puerto Rican, Spanish, and pretty much any international dish that is prepared today. My first experience in cooking rice, was of course my Mom's recipe for Mexican red rice. I have…

Makes 6 servings

Ingredients:

For the rice:

¼ cup olive oil

¼…

Arroz y Frijoles - rice and beans, a staple in many of our Hispanic homes. My earliest memories as a toddler are of a big plate of my Mom's Mexican red rice with chopped bananas. Really chopped bananas! I never had a chance to ask my Mom why she served it  to us…

Yields 4-6 servings



Ingredients:



2 cups long-grain rice

5 red, ripe tomatoes, peeled, seeds removed, and cut into medium dice…

Yields 8 servings



Ingredients:



1 (3-pound chicken) cut into pieces, clean fat (breast cut into 8 pieces)

1 tablespoon oregano…

Arroz con Gandules is the traditional dish of Puerto Rico. It is usually served along with our roast pork, Pernil.

You will find this dish being served during the holidays…

Serves 6



Ingredients:



For the Sofrito:

1 Roma tomato, seedless

5 garlic cloves

½ Spanish onion

¼ red onion

½ green pepper

½ red pepper…

Do you believe soups are better suited for a specific time of the year? Maybe when it is cold and dreary or rainy outside? For Panamanians, soup is on any day of the week and year. As a matter of fact, you'll find it on the daily lunch menu at every restaurant or Fonda around the country.…

In Panama, we prepare rice in many different ways; sometimes with coconut milk, or various beans and peas. Anything you want, really. Two of my favorites are Arroz con Frijoles Negros (rice with black beans) and Arroz con Camarones Secos (rice with dried shrimp).

They're both easy to make and follow the same…

My mom was an extraordinary cook and hostess. Some of my most cherished memories involve her, cooking and friends filling a room. It is only appropriate her cookbooks and notes would become my priceless inheritance.

While my sister and I cleaned out the house and determined what would stay and what would go, we came…

by Chef Ana Quincoces

Congri is a very popular Cuban dish consisting of rice and red beans. There is another version consisting of rice and black beans known as “Moros”. This dish is both hearty and nutritious. It is easy to make and abundant. This dish is extremely versatile as it can be served with chicken, beef, or pork.…

So, let's talk about rice. Rice is one of my favorite things in the world. If I were stranded on a deserted island and could only have a few things, rice would be one of my choice items.

Arroz con coco (coconut…

Part of my childhood was spent in Venezuela. What a beautiful country and what beautiful memories. When my friend, Alex, who now lives in Florida, asked that I recreate his favorite dessert ... I said yes right away.

I own a softcover cookbook that was given to me by my Venezuelan sister-in-law when I was last there in 1991. "Dulceria Criolla" by Emma de Barboza. I adapted…

The side dish featured here includes portobellos, but it's really the red rice I want to showcase. I've prepared it the "authentic" way of soaking-squeezing-draining and, truly, it changes the way you'll look at any rice recipe forever. It's time-consuming and some patience is required, but I do think you'll be impressed. This is not a technique you want to use every day; just when you decide to go the extra mile. Plus, it's nice to…

Arroz con Pollo was one of the first dishes my mom taught me to cook. I remember her cooking for me and my friends to celebrate the end of the school year back when I was going to business school in Lima. My friends loved it and I remember asking my mom to add beer to the dish (this was a tip given to me by Sebastiana, a dear friend of my grandmother. My dad was her daughter’s godfather). It gives the dish a different – and…