Farmer’s Rice Image

Farmer’s Rice

Make this Tonight - "The Mother of Puerto Rican Menus"

15
Prep Time
(minutes)
530
Cook Time
(minutes)
4
Servings
Make this Tonight/Farmer’s Rice

Ingredients

Rice

  • 2 cups medium-grain rice
  • 2 teaspoons salt
  • 3 tablespoons Vegetable oil
  • 1 tablespoon bijol
  • 3 cups water

Sauce

  • 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

Steps

Rice

  1. Heat the vegetable oil slightly and saute the rice with the salt until coated with oil.
  2. Add the Bijol and water and stir well. Let it come to a boil; lower the heat but keep simmering until dry.
  3. Add an extra tablespoon of vegetable oil; mix well.
  4. Cover and reduce to low temperature. Cook for 20 minutes or until the grain is tender.

Sauce

  1. In a large saucepan over medium-high heat, fry the bacon until it releases the fat and begins to brown.
  2. Add the herbs and vegetables with mushrooms and cook for about 3 minutes.
  3. Next add the peas, the “cubito” and Worcestershire.
  4. Mix well and saute until tender. If it is very dry, add a little water, it should be salty.
  5. Mix this sauce with the rice when it has cooked.

Chicken and Pork

  1. 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.
  2. Sauté the meat in a large saute pan with butter over medium-high heat until cooked though.
  3. 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.
  4. Garnish with cilantro and serve.