When I was in PR, I cooked with mom. It was pretty cool. We had my brothers kids over when I arrived so we had to cook a bunch of things at once. Especially if it was around brunch time. Spaghetti for Fernando, Bacon for dad, Eggs for me, while start the big cook for the family (we were going to eat dinner as a whole family, around around 8, 10 if you count my brother and my sister in law, 12 if you count my sisters dogs)
I believe we had BBQ that night, which Hilton (brother in law) cooked, but this is what mom and I tagged teamed. I will make the bare bones of the rice, but you can add or leave as is.
Prep 5 mins
- 2-3 cups of jasmine rice
- 2-3 canned vegetables (if you use frozen the texture would be off; it adds way more moisture); strained (keep water from can. This will be part of the water used to cook the rice.
- 1-2 sazon
- Diced ham (optional)
- 1 tablespoon of bacon fat or oil
- 1-2 cubes of sofrito (1-2 tablespoons)
- 1 cup of water (from the tap); the water from the veggies will be about 1 cup.
1. Preheat a heavy pot with a lid (like a Dutch oven) in medium heat.
2. If you don’t have bacon fat, you can add 2-3 slices of bacon and cook it (it would add to the prep time) or add oil. Cook bacon until golden, take the bacon out.
3. Add sofrito. If frozen, let reheat. If you’re using fresh, let cook out for about a minute. Add rice.
4. Move rice and toast for about a minute. Add 1 cup of water. Then dump the veggies with the water.
5. Cook rice and veggies until rice cooked. Around 15-20 mins.
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