- 2 cups medium-grain rice
- 2 teaspoons salt
- 3 tablespoons Vegetable oil
- 1 tablespoon bijol
- 3 cups water
- 4 oz minced bacon (optional)
- 1/2 cubanelle pepper diced
- 1/2 medium onion (yellow) diced
- 1 ½ ground garlic cloves
- ½ large diced tomato
- 1 tsp dried oregano
- ¼ cup chopped cilantro
- ¼ pound of fresh mushrooms in quarters
- 1 chicken stock “cubito” crumbled
- 1 teaspoons Worcestershire sauce
- ½ medium tin diced roasted bell peppers, drained well
- 5 ounces package of frozen green peas (Defrosted but not boiled)
Chicken and Pork
- ¾ pounds of skinned diced chicken (the thighs are perfect but can be done with breasts or with both)
- ½ pound of pork Tenderloin cut into 1-1/2 inch cubes
- ½ tsp of salt
- 1 ½ cloves of ground garlic
- ½ tbsp of poultry seasoning
- 2 tbsp butter
- ¼ cup dark Puerto Rican rum
- Heat the vegetable oil slightly and saute the rice with the salt until coated with oil.
- Add the Bijol and water and stir well. Let it come to a boil; lower the heat but keep simmering until dry.
- Add an extra tablespoon of vegetable oil; mix well.
- Cover and reduce to low temperature. Cook for 20 minutes or until the grain is tender.
- In a large saucepan over medium-high heat, fry the bacon until it releases the fat and begins to brown.
- Add the herbs and vegetables with mushrooms and cook for about 3 minutes.
- Next add the peas, the “cubito” and Worcestershire.
- Mix well and saute until tender. If it is very dry, add a little water, it should be salty.
- Mix this sauce with the rice when it has cooked.
Chicken and Pork
- Marinate the meat with the mixture of herbs, garlic, salt, pepper. It should be marinated a day before and stored in the fridge for better flavor.
- Sauté the meat in a large saute pan with butter over medium-high heat until cooked though.
- Heat the rum and ignite it while pouring it over the meat. When the flame dies out, add the meat to the rice mixture and toss to combine.
- Garnish with cilantro and serve.