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Puerto Rico Recipes

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Recipes on this page:

Banana Bread (Pan de Guineo)

Ingredients:

3 eggs
1/2 cup of sugar
1/2 teaspoon of salt
3 bananas (very ripe)
1/2 cup of butter (1 stick)
2 cups of all-purpose flour
2 tablespoons of sour cream combined
-with 1 teaspoon baking powder
-butter for greasing an
-eight inch pan

Directions:

Preheat oven at a temperature of 350 F.
Next mash the bannanas in a large mixing
bowl. Finally, add the sugar, butter and
eggs. Beat until well blended.

In a separate bowl, sift the flour and
salt together. Add the ingredients with
the banana mixture. Now add the baking
powder and sour cream mix.

Pour batter into an eight inch greased
pan. Bake for about thirty minutes, or
until inserted toothpick in the middle
of bread comes out clean.

 Adobo (Marinade / Seasoning)

Ingredients:

5 garlic cloves
1/2 cup of wine vinegar
2 tablespoon of olive oil
1 teaspoon of oregano (dried)

Directions:

First peel and minced the garlic.
In a small jar then mix together
the oregano, garlic, wine vinegar
and olive oil.

Now use the adobo as on steak or
a ny type of meat as a marinade.

Next allow the meat to marinate
in it for about 24 hours or sit
in the refrigerator.

Makes 1/2 a cup.

Puerto Rican Rice With Pigeon Peas

Ingredients:

3 cups of Water
1 tablespoon Annatto Oil
1 tablespoon of olive oil
1 medium Red bell pepper cored,
-seeded and chopped small
1 medium Green bell pepper cored,
-seeded and chopped small
1 medium Yellow onion chopped small
1 medium Tomato chopped small
1 cup Uncle Ben's converted rice
1 ounce of salt pork chopped small
2 Garlic cloves peeled and crushed
1/2 pound Dried gandules (pigeon peas)
-black pepper, freshly ground
2 cups of cold water
-salt to taste

Directions:

First in a small pot bring the gandules
and 3 cups of the water to a boil.

Now cover, turn off the heat and allow
it to stand for 1 hour. Drain the peas,
reserving the water.

In a 6-quart pot saut? the salt pork,
ham and garlic in the olive oil for a
few minutes.

Next add both of the bell peppers and
the onion, cover and cook over medium
heat until the onion begins to turn
transparent.

Add the tomato and the drained gandules
along with 1 1/2 cups of the reserved
water.

Simmer, covered, over the low heat for
15 minutes until peas are almost tender
and most of the liquid is gone.

Stir in the Annatto Oil with the rice,
along with the black pepper and 2 cups
of cold water.

Finally, bring to a boil and simmer for
15 to 20 minutes covered, until liquid
is absorbed and rice is tender.

 Arroz Con Pollo

Ingredients:

4 cups of boiling water
2 tablespoons of Sofrito
4 1/2 ounces of tomato sauce
2 tablespoons of alcaparrado
1/2 teaspoon of black pepper
2 tablespoons of vegetable oil
1 packet of sazon with saffron
2 teaspoons of salt or to taste
2 pounds of chicken parts (skinned)
3 cups of short or long grain rice
-(rinsed)

Directions:

Wash the rice, drain and set aside. In a large
dutch oven. Brown the chicken parts with the
oil, 5 minutes each side. Remove from the pot
and set aside.

Leave the chicken drippings inside the pot and
add all the other ingredients except for the
rice, water and chicken.

Mix well in medium heat and cook the sofrito
for about 5 minutes, taste to see if there is
enough salt.

Add the chicken and rice to the pot then mix
well. Add boiling water until the water is 1"
above the rice, mix well again. Don't cover
the pot until the water is absorbed.

Once the water is absorbed use a wooden spoon
and gently stir from bottom to top. Cover and
lower the heat to low for 20 to 25 minutes or
until the rice is tender.

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