Arroz con Pegao (Rice with Crispy Bits)

Chef Monti and Chef Giovanna celebrate the spirit and resilience of their homeland, Puerto Rico, while making a classic Puerto Rican meal. Taste the love in every bite of their juicy fried pork, savory red beans and crispy, Arroz Blanco con Pegao.

Ingredients

Arroz con Pegao (Rice with Crispy Bits)

  • 3 cups boiling water
  • 3 tablespoons salted butter
  • 2 cups medium-grain white rice, washed until water runs clear
  • Salt to taste (approx 2 teaspoons)

Escabeche

  • 3 small yellow onions, cut into rings
  • ¼ cup white vinegar
  • 1 teaspoons salt
  • 1 bay leaf

Steps

  1. In a dutch oven, melt the butter over medium heat. When it froths, add the rice, mix it into the butter and let it toast for a minute. Add the boiling water into the rice. Add salt to taste. Stir.
  2. Cook uncovered for 5 to 10 minutes until most of the water has evaporated but still bubbles out of the steam holes over the surface of the rice.

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