|Puerto Rican Cookery|
|by Carmen Aboy Valldejuli|
Now in its 15th printing, Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla).
Tip: Try rican rice for more results.
1 - 10 of 18 for puerto rican rice
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Saute in hot oil garlic, onion and add tomato sauce, salt and pepper, water, uncooked rice, a bit more oil, beans. Simmer and reduce. Sprinkle with oregano.
About 3 hours ... into beans; cook 40 to 50 minutes, until beans are tender and mix thickens. Serve mixture spooned over rice. Makes 6 main dish servings.
Saute onion and ... golden brown; add rice and saute for ... heat to low, and cook for 30 minutes. For fluffier rice, use additional water. Serves 6 to 8.
Place 2 teaspoons ... 2 cups cooked rice, can tomato ... cups oil or lard; cook slowly for 10 minutes. Strain, cool, then pour into a jar and refrigerate.
Cook meat over medium heat, drain, add other ingredients and simmer until done. Pour over cooked rice.
Saute onion and ... 60 minutes. Add rice; adjust seasonings ... mixture on lettuce lined platter, circle with cooked peas and sliced tomatoes. Serves 4 to 6.
Fry chicken dipped ... is clean; add rice, stir. Add ... saucepan. Let rice mixture come to a boil. Place chicken on top and cook for 20 minutes on low simmer.
Saute bell pepper ... DO NOT DRAIN. Heat thoroughly. Add rice. Cover and reduce heat. Stir occasionally (gently). Cooks in about 30 minutes. Serves many!
Combine all ingredients in a 2 1/2 quart microwavable dish. Cover. Cook for 20 minutes. Rotate dish at least once during cooking if you don't have a ...
Saute onion, pepper ... beans, tomato sauce and salt. (Rinse can with water and add to mixture.) Combine ingredients. Simmer 45 minutes. Serve over rice.
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