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Rice

Arroz Mamposteao con Pescado (Puerto Rican–Style Fried Rice with Fish)

Fish

Ingredients

Steps

Nutritional information

Thaw fish if needed. Juice orange (½ cup). Chop garlic (4 teaspoons) and cilantro (½ cup) coarsely. Combine salt, pepper, cumin, turmeric, and oregano in small bowl; set aside. Cut fish into 2-inch cubes and place in large bowl (wash hands). Add orange juice, achiote seasoning, and 2 tablespoons oil; stir to coat. Set aside to marinate.

Preheat large saucepan on medium-high 2–3 minutes. Add 2 tablespoons oil, 4 oz ham, ¼ cup yellow onions, and 2 teaspoons garlic. Cook and stir 2–3 minutes until onions begin to soften. Stir in tomato paste, ¼ cup tri-pepper mix, and 2 teaspoons seasoning mixture. Cook and stir 2–3 minutes until vegetables have softened. Stir in beans (do not drain) and water. Bring to a boil, then reduce heat to low and cover.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil, 4 oz ham, and ¾ cup yellow onions in pan. Cook and stir 2–3 minutes until onions begin to soften. Stir in remaining ¾ cup tri-pepper mix, 2 teaspoons garlic, and 3 teaspoons seasoning mixture. Cook and stir 2–3 minutes until vegetables have softened. Stir in rice; cook and stir 3–4 minutes until rice is hot and well coated. Stir bean mixture into rice mixture.

Remove fish from marinade (discard marinade). Stir (fold) fish into rice mixture. Cover and reduce heat to medium-low. Cook 6–8 minutes until fish flakes easily and is 145°F. Top with cilantro and green onions, if using; serve with maduros, if using.

Vegetarian

Arroz con Gandules (Rice and Pigeon Peas)

Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.

Preheat 4-quart stockpot on medium-high 2–3 minutes; place oil in pot. Stir in white onions, cilantro, bell peppers, and garlic; cook and stir 5 minutes. Stir in tomatoes and salt; cook 1 more minute.

Stir in peas, green onions, rice, water, bouillon, and sazón until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.

Reduce heat to low and cover; cook 18–20 minutes until rice is tender and liquid has been absorbed. Remove from heat and let stand 5 minutes; uncover, fluff with fork, and serve.