Arroz con Pegao (Rice with Crispy Bits) Image

Arroz con Pegao (Rice with Crispy Bits)

Make this Tonight - "Puerto Rican Pride"

10
Prep Time
(Minutes)
35
Cook Time
(Minutes)

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

Arroz con Pegao (Rice with Crispy Bits)

  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.
  3. Stir the rice; reduce the heat to low and cover the pot. Cook for another 10 minutes without stirring.
  4. Turn the heat up to mid-high, cook for an additional 5 minutes more or until the rice grains are tender.
  5. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

Escabeche

  1. In the same dutch oven set over medium-high heat, add the reserved oil. Add the onions to the oil and fry them until they begin to get translucent.
  2. Add salt and vinegar and cook for 3 to 4 minutes, stirring constantly.
  3. To serve, mix a little of the onions together with the pork chunks and toss. Serve the rest of the onions on the side.