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You don't have to use meat, I just use it to make it heartier. LOL. I only use the olives/capers when I'm cooking it just for me. The SO hates anything green. :rolleyes: The large wok w/lid works really well. My Mom had used her rice pan for 20+ years and then with the Alz rumors she switched to a wok. It works really well. I'm at work but I'll PM you the recipe when I get off. Everytime we have a family reunion everyone brings 'their' rice and my Moms/Grandma's are always the best. Everyone always ask them for their recipes. :D It does take practice though... the first few times I tried it always turned out too hard/too soft. But once you get the hang of it, it's easy. |
I am prepared to try and try again, no problem there. I actually like capers. I probably won't do the meat thing though. My hubby doesn't like rice, so this would be just for me, so I will just make it simple as can be. If I want meat, I can have it on the side. Thanks - I can wait for all these recipes - YUMMY! |
Good luck! Let us know how it turns out. :) |
try this PUERTO RICAN RICE & BEANS 1 med. onion, chopped 1/2 green pepper, chopped 1 sm. white potato, chopped 2 lg. cloves garlic, minced 1 can dark red kidney beans 1 sm. can tomato sauce Salt to taste Cooked white rice Saute onion, pepper and potato. Add garlic. Heat beans, tomato sauce and salt. (Rinse can with water and add to mixture.) Combine ingredients. Simmer 45 minutes. Serve over rice. I will be putting a recipe for red beans and rice that is more to the Creole taste on my website, by tonight sometime. You can check those recipes at http://sammisgarden.designsbysammi.com/ |
or maybe this one PUERTO RICAN BEANS AND RICE 1 (16 oz.) pkg. dry pink beans 1/2 c. diced salt pork (about 2 oz.) 1 lg. onion, diced 1 lg. green pepper, diced 1 (8 oz.) can tomato sauce 1 1/2 tsp. salt 1/2 tsp. oregano leaves 1/4 tsp. garlic powder 1/4 tsp. pepper 4 c. hot cooked rice About 3 hours before serving: 1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, heat beans and 6 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans. 2. Return beans to Dutch oven. Add 3 cups water; over high heat; heat to boiling. Reduce heat to low; cover Dutch oven and simmer 40 minutes, stirring occasionally. 3. Meanwhile, in 10" skillet over medium heat, cook salt pork until well browned, about 10 minutes. Add onion and green pepper; cook until tender, stirring occasionally. Stir onion mixture, tomato sauce, salt, oregano, garlic powder, and pepper into beans; cook 40 to 50 minutes, until beans are tender and mix thickens. Serve mixture spooned over rice. Makes 6 main dish servings. |
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To the OP, the key is in the sofrito..........I make my own. If you need the recipe....PM me!! |
Yes I would love your recipe, please :D I found this at the Goya site: http://www.goya.com/english/recipes/...as&whichpage=2 What do you think??? :confused: |
The Goya Recaito is what we call sofrito. Their's is a little salty for my liking, I make my own so I can add as much as I want. |
I Make Mexican Rice And Beans. My Beans I Just Slow Cook Them Overnight Usually, I Dont Like The Taste Of Them When You Rush Cook Them In The Pan For A Few Hours, And In The Slow Cooker I Put One Pound Of Bacon For Every Pound Of Beans And I Out In Cilantro And Soe Seasoning, For The Rice I Use A Small Amount Of Oil, Not Alot To Cover The Pan But Not To Littel, Enough To Wear Every Grain Of Rice Basically Gets Some On It, And Then I Kinda I Guess You Can Call It Fry The Rice In Oil Till It Turns Light Brown, And Then I Turn The Heat Down And Add Water, Not To Much Not To Little Maybe Half Th E Oan, And Then I Add A Small Can Of Tomatoe Sauce And A Few Slices Of Tomatoe And A Few Slice Of Onion, And Some Chicken Bouillon Umm Not The Cubes But The Jar Of It, And I Just Let It Cook With A Lid On Medium Heat Till It Is Fluffy And You Can Tell But Watch The Bottom Sometimes The Top Wont Show But The Bottom Is Burning, But Thats One Way Of The Mexican Style, Now Puerto Rican Way Im Not To Sure But I Know Its Good, And Salvadorean Tacos Are Good To, I Love It. |
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Ladies..I didn't cook last night nor cooking tonight...good for me!!! Gotta go to the dentist tonight and last night got caught up in a meeting here at work and by the time I got home it was ham & cheese night:D Just like Jessy says...homemade sofrito is the best and you cannot make PR rice without that! |
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