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Welcome to the internet home of
EL BORICUA
a monthly cultural Magazine

Dedicated to the descendants of Puerto Ricans

- Cultural Anthropology -

Puerto Rico,
Borinquen, Folklore and traditions -

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Basic Arroz Amarillo

Bring water to boil. Rinse rice in tap water and drain in mesh strainer. Add ¼ cup olive oil to a caldero and heat. Add 1 Tbsp sofrito, per cup of rice, and 1 envelope Sazón, and cook this another minute or so. Add the rice. Stir a few times.

Add enough boiling water to cover rice about 1½ inches above rice line. The ratio of water to rice should be about 2 to 1. Add salt and pepper and stir. Let it boil on medium high, uncovered, until water evaporates. Stir once or twice, cover and simmer on low for 15 minutes, then stir once or twice only. Cover and cook another 10 minutes or so. Fluff, sprinkle with peas (optional),and serve.

Hints . . .

Water to rice ratio is about 2 cups liquid to 1 cup uncooked rice.
Islanders prefer short grain rice.
Use ¼ cup oil per cup of rice.
You may substitute water with chicken, beef, or vegetable broth.
1 cup uncooked rice needs 1 Tablespoon sofrito and 1 envelope Sazón for color.
One cup of uncooked white rice makes approximately 3 cups of cooked rice.
Any rice stuck to the bottom of the pot is called 'pegao' and is delicious.

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On our website we post a sampling of the different topics and recipes we publish monthly. We do not have a recipe book. Subscribe to our online publication to get all our recipes.

 

 

Past food posts can be found in Ivonne's Flood Blog.

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Soy Boricua, mi amor es - Puerto Rico.


We hope that you enjoy this site and that it will take you back to our ancestral land.

¡Ay le lo lai, le lo lai . . . . . !

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Next week

Marinated Chops

 

 

 

 

 

 

 

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