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Arroz Blanco, Habichuelas, y Pollo Guisado


Arroz Blanco

Ingredients:

3 cups long grain white rice
3 3/4 cup of water
1 1/2 teaspoon of salt
2 tablespoon of vegetable oil
Procedure:
  1. Place the water and salt in a pan over moderate heat.  Mix until the salt has dissolved completely.  Add the oil to the water.
  2. Rinse the rice and add to the water.  Let it come to a slow boil.  Move the rice once while the water is boiling.
  3. When the rice is almost dry, set the heat to low, move the rice and cover it.
  4. Let it cook for 15 minutes then move the rice.  Cover the rice again.
  5. Let it cook for another 30 minutes.
  6. Makes approximately 6 servings.


Habichuelas:

Ingredients:

1 cup of pink beans
3 teaspoons of salt
1 medium potato
2 tablespoons of sofrito
1 ounce green bell pepper
2 bay leaves
5 green olives
2 ounces of smoked ham
1 teaspoon of olive oil
6 ounces of tomato sauce
3 1/2 quarts of water
2 tablespoons white vinegar
Procedure:
  1. Wash the beans and soak in 2 quarts of water already mixed with the white vinegar and 1 teaspoon of salt.  Let the beans soak overnight.
  2. Rinse the beans and place in a pan with 1 quart of water and 1 teaspoon of salt.  Cook until the beans have softened. Discard water used to soften the beans.  Set aside
  3. Peel and dice the potato into 1/4" size pieces.  Set aside
  4. Dice the smoked ham into 1/4" size pieces. Set aside.
  5. Dice the green bell pepper into 1/8" pieces. Set aside
  6. In a pan add the sofrito, 1 teaspoon of salt, tomato sauce, olives, smoked ham, potato, green bell pepper, bay leaves, olive oil, and 2 cups of water.  Cook at moderate heat until it starts boiling.  Lower to moderate low heat and simmer for 20 minutes.  stir once while simmering.
  7. Add the beans.  Continue to simmer at moderate low heat for 45 minutes to 1 hour or until the beans are fully cooked. Stir avery 15 minutes.
  8. Makes approximately 8 servings.


Pollo Guisado

Ingredients:

4 portions of boneless, skinless chicken breast
2 medium potatos
2 teaspoons of salt
3 tablespoons of sofrito
1 8 ounce can of tomato sauce
5 olives
2 bay leaves
1 teaspoon olive oil
1 ounce green bell pepper
2 cups of water
Procedure:
  1. Place the chicken in a pan with ehough water to cover the chicken by 1/2". Add 1 teaspoon of salt.  Cook at moderate high heat until the water starts to boil, then lower the heat to moderate and cook for 45 minutes. Remove from the heat and drain all the water. Let the chicken cool for approximately 15 minutes. Cut the chicken into 1/2" pieces and set aside.
  2. Peel and dice the potatoes into 1/4" size pieces.  Set aside
  3. Dice the green bell pepper into 1/8" pieces. Set aside
  4. In a pan add the sofrito, 1 teaspoon of salt, tomato sauce, olives, potato, green bell pepper, bay leaves, olive oil, and 2 cups of water.  Cook at moderate heat until it starts boiling.  Lower to moderate low heat and simmer for 20 minutes.  stir once while simmering.
  5. Add the chicken.  Continue to simmer at moderate heat for 1 hour.  Stir every 15 minutes.
  6. Makes approximately 8 servings