arroz – bFeedme

Rice is one of the staples in Latin American cuisine. They often eat plain rice on a daily basis, but for special occasions they prepare special rice dishes. Arroz atollado is a Colombian recipe that is similar to a risotto. It uses pork and few vegetables as ingredients but feel free to add more if desired. Chicken, chorizo, bell peppers and peas are some suggestions. Adding saffron to this dish also gives it an aromatic flavor. Enjoy!

Ingredients:

For the pork stock:

3 tablespoons vegetable oil

1/2 lb. boneless pork loin ribs, cut into 1 inch cubes

1 lb. pork sirloin, cut into 1 inch cubes

4 cups water

5 cups chicken broth

For the seasoning:

3 tablespoons vegetable oil

2 cups fresh tomatoes, chopped

11/2 cups scallions, chopped

4 garlic cloves, minced

3 tablespoons sweet red pepper, chopped

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon fresh ground pepper

1/4 cup chopped fresh cilantro

For the rice:

11/2 cups white rice

1/4 teaspoon salt

2 cups potatoes cut into 1.5 inch pieces

3 tablespoons chopped fresh cilantro for garnish

First, prepare the pork broth by heating 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Fry the pork for 2-4 minutes per side until it is lightly browned. Pour in the water and chicken broth. Increase the heat to high. Cover and bring it to a boil. Reduce heat and let it simmer for 20 minutes.

While cooking the stock, prepare the seasoning by heating the oil in a large saucepan over medium heat. SautÃ© the garlic and scallions for 2-3 minutes until it becomes fragrant and the scallions are soft. Add the tomatoes and sweet pepper. Season it with salt, pepper, cumin and cilantro. Cook it for 10-12 minutes until the tomatoes and peppers are soft. Remove from heat and set aside.

Remove the pork from the liquid and set it aside. Strain the stock. You should get around 6 cups. If not, add more chicken broth.

Combine the rice, salt, cooked pork and prepared seasoning in the large pot or Dutch oven. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally. Add the potatoes and cook it for another 10-15 minutes or until it is soft and the rice consistency is creamy, similar to a risotto. Remove from heat and serve it in individual plates or bowls. Sprinkle with chopped cilantro before serving. Serve warm.

Photo Courtesy Of: payhere

Arroz ala Cubana or Cuban style rice is famous dish in Peru and the Philippines. It is sautÃ©ed ground beef and vegetables served with a fried egg, cooked sunny side up and fried plantains of the saba variety.

Ingredients:

1/2 kg ground beef (use sirloin or top round)

3 potatoes, cut in small cubes

1 carrot, cut into small cubes

1/2 cup sweet peas

1 small red bell pepper, cubed

1 small green bell pepper, cubed

2 tablespoons raisins

1 tablespoon minced garlic

1 large onion, chopped

2 tomatoes, chopped

1 cup tomato sauce

1 pinch basil

3 tablespoons olive oil

2 tablespoons light soy sauce

1/4 cup vegetable oil

Salt and pepper

4 eggs, fried sunny-side-up

4 large plantains, sliced lengthwise

In a heavy saucepan, heat 1/4 cup of cooking oil over medium heat. Fry the potatoes and carrots for 6-8 minutes until the edges are lightly browned. Remove with a slotted spoon and transfer to a plate with paper towels to drain the oil.

Using the same oil, fry the plantains for 3-5 minutes or until they turn light brown. Drain the oil using paper towels and set aside.

Discard the oil in the pan and replace it with the olive oil. Heat under medium flame and sautÃ© the garlic and onions. Cook for 3 minutes or until the onions become translucent. Add the tomatoes, peas and bell peppers. Stir-fry for another 5 minutes before adding the ground beef, fry it until it is no longer pink. Season the meat with the soy sauce, salt, pepper and basil.

Combine the beef, potatoes and raisins. Pour in the tomato sauce and mix well. Let it simmer for 5 minutes.

Serve with rice, fried eggs and plantains.

Photo Courtesy Of: dbgg1979