Cuban White Rice Recipes

Steps:

• 1. In a heavy pot rinse the rice in cool water twice. Drain all the water. Place the pot on the burner add the two and a half cups water to the rice along with the oil, garlic, and salt. Stir well. Turn on the flame onto medium to high. Just as soon as the rice starts to boil cover with a tight fitting lid and reduce heat to medium to low. cook this way for about 20/25 minutes. Uncover after twenty five minutes stir with a fork and cover again and continue to cook until 35 minutes have passed. Taste to see if you have enough salt. Grains should be fluffy and soft but not mushy. Serve with your favorite meat or chiken dish. Enjoy
• 2. Cooking time varies with a gas or electric stove. The cooking time above is approximetly correct as I have made rice on both gas and electric stoves.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Steps:

• Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
• Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
• Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
• Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
• Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Steps:

• In a 4-quart saucepan add the can of peas, liquid and all, into warm rice and cover pot so rice will absorb most of pea liquid. Cut mushrooms into 1/4-inch slices and dice ham and onion.
• Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once the butter melts add mushrooms to pan. Do not stir or turn for 2 minutes. After 2 minutes turn mushrooms and add onion and remaining butter. After 2 more minutes stir once and add ham cubes and olive oil. Reduce heat to medium and cook while stirring constantly for 1 more minute to warm ham. Pour contents of frying pan into pot with rice and peas and then add all spices. Mix well and serve.

Steps:

• Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
• Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
• Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
• Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.

Steps:

• Combine ingredients in rice maker. If using fresh garlic, heat oil in a rice maker or saucepan and saute briefly, until just fragrant. If adding green pepper or onion, sauté at this time. Stir in rice to coat. Add water and salt and garlic powder, if not using fresh. If adding tomatoes, dice and add, as well. Stir. Cover and turn on rice maker Rice maker will ding when done OR Add water to saucepan and stir, bring to a boil. Turn down heat, cover and simmer on low until water is absorbed - usually 12 to 15 minutes. Turn off heat. For both methods, remove lid and quickly fluff with a fork. I sometimes add frozen thawed peas at this point. Let it "steam" covered for 10 minutes. Tips: Use a heavy pan with a tight fitting lid. Never use a spoon to stir cooked rice, use a fork to fluff. Do not lift lid to peek during cooking, this will cause mushy rice. When rice is done, it looks pitted on top. Calories: Rice 113 per 1/2 cup Rice with peas 104 per 1/2 cup