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Not every day is a big family get-together at Daisy's. On some days she's whipping up dinner in a hurry for her husband and children. Here are some of her favorite “everyday” recipes, on the table in well under an hour: Chuletas de Abuela (Grandma's Pork Chops), Pink Beans with Ham"adapted to use canned beans"and rice simmered with sweet corn.
Arroz Amarillo con Maiz
1/2 cup Achiote Oil (see "Staples")
1/2 cup Sofrito (see "Staples")
2 cups fresh or frozen corn kernels
1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 to 3 tablespoons salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 bay leaves
3 cups long grain white rice
Homemade or canned chicken broth as needed (about 4 cups)
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1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.
2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.
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You'll keep coming back to these Latino
kitchen basics!
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