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Arroz Junto
Arroz junto (rice together) is a Puerto Rican rice dish cooked with beans and meat in one pot. Origin Method Rice, beans, and usually some kind of meat, are combined in the same pot. Sofrito, meat, olives, capers and spices are cooked in annatto oil. Annatto adds flavor and tints the rice a bright orange color. Once sofrito is cooked, rice and beans are added with liquid. Variations Some ''arroz junto'' dishes are given other names such as Arroz con gandules, Arroz con maiz, and Arroz bago (rice, chickpeas, ground meat and beer). Pinto or red beans are usually accompanied with smoked ham or longaniza, black beans with bacon, and sweet peas with chicken and chorizo (Arroz con pollo ''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables ...). {{Rice dishes Puerto Rican cuisine Latin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rico
Puerto Rico (; abbreviated PR; tnq, Boriken, ''Borinquen''), officially the Commonwealth of Puerto Rico ( es, link=yes, Estado Libre Asociado de Puerto Rico, lit=Free Associated State of Puerto Rico), is a Caribbean island and Unincorporated territories of the United States, unincorporated territory of the United States. It is located in the northeast Caribbean Sea, approximately southeast of Miami, Florida, between the Dominican Republic and the United States Virgin Islands, U.S. Virgin Islands, and includes the eponymous main island and several smaller islands, such as Isla de Mona, Mona, Culebra, Puerto Rico, Culebra, and Vieques, Puerto Rico, Vieques. It has roughly 3.2 million residents, and its Capital city, capital and Municipalities of Puerto Rico, most populous city is San Juan, Puerto Rico, San Juan. Spanish language, Spanish and English language, English are the official languages of the executive branch of government, though Spanish predominates. Puerto Rico ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sofrito
(Spanish, ), (Catalan), (Italian, ), or (Portuguese, ) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. In modern Spanish cuisine, consists of garlic, onion, peppers, and tomatoes cooked in olive oil. Carrots are an optional inclusion. This is known as , or sometimes as in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most common ingredients. Mediterranean In Mediterranean cuisine, olive oil is heavily emphasized as the third critical component in the base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard recipe. The earliest mentioned recipe of '','' from around the middle of the 14th century, was made with only onion and oil. Tomatoes and peppers, both New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rican Cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. History Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African. Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine, it reflects a unique blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine ''cocina criolla''. By the end of the nineteenth century, the traditional Puerto Rican cuisine was well established. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan. ''El Cocinero Puerto-Riqueño o Formulario'', the island's first cookbook, was published in 1849. Taíno influence ''See: Native American cuisine'' From the diet of the Taíno (culturally related with the Maya and Carib peoples of Central America and the Caribbean) and Arawak people come many tropical roots and tubers (collectively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Con Pollo
''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. Beer and annatto are rarely used in Spanish cooking and never in arroz con pollo there. Annatto is frequently used in Puerto Rican cooking especially in rice dishes like arroz con gandules (rice with pork and pigeon peas) and arroz con maiz (rice with corn and sausage). Beer is used in many Puerto Rican dishes like pollo guisado (braised stewed chicken) and asopao de pollo (chicken rice stew). Many Puerto Rican rice dishes are g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Longaniza
Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Varieties by country Spain In Spain, ''longaniza'' is similar to '' salchichón'', though thinner; both differ from chorizo in that black pepper is used for them instead of paprika and may have different spices in them like nutmeg. Argentina and Uruguay In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a very particular aroma, and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Con Maiz
Arroz con maíz is a Latin American dish with rice and corn cooked in one pot. Cuban version In Cuba the rice is colored yellow with powdered ''bijol'' which is annatto seeds. The rice and corn are cooked in Cuban-style ''sofrito'', chorizo, white wine, Cuban orégano, cumin, and chicken stock. Dominican version Arroz con maíz is a staple in Dominican homes. Very simply done with powdered annatto, chicken bouillon cube and Dominican sofrito called ''sazón''. Puerto Rican version The Puerto Rican version is perhaps the most notable and flavorful in Latin America. The rice is cooked with ''sofrito'' as a base. The rice is also dyed yellow from the annatto oil (olive oil that has been infused with annatto seeds). Once the oil is hot '' salchichas'' are usually added. Sofrito is then cooked until most of the water has been evaporated. Olives, capers, corn, and bay leaves are then added and cooked for an additional minute. Rice, black pepper, coriander seeds, cumin, and possi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Con Gandules
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. Preparation This dish is mainly served during Christmas season or for special occasions. The ''sofrito'' is the most important part of seasoning the rice. In Puerto Rican cooking sofrito, which is used as a base in many recipes, typically consists of the following ingredients: '' Recao'', cilantro, onions, garlic, ''aji dulce'' peppers, cubanelle peppers, and roasted tomatoes. Sofrito is blended into a watery or paste consistency. The idea is for the rice to absorb the sofrito for maximum flavor. Tomatoes are typically roasted the day of as the rest of the ingredients can be prepared together days in advance. The tomatoes are squeezed through a fine strainer discarding the seeds and skin. The day of cooking the first step is cooking the pigeon peas if they are being prepared from dried form or fresh, although the ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annatto
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin America
Latin America or * french: Amérique Latine, link=no * ht, Amerik Latin, link=no * pt, América Latina, link=no, name=a, sometimes referred to as LatAm is a large cultural region in the Americas where Romance languages — languages derived from Latin — are predominantly spoken. The term was coined in the nineteenth century, to refer to regions in the Americas that were ruled by the Spanish, Portuguese and French empires. The term does not have a precise definition, but it is "commonly used to describe South America, Central America, Mexico, and the islands of the Caribbean." In a narrow sense, it refers to Spanish America plus Brazil (Portuguese America). The term "Latin America" is broader than categories such as ''Hispanic America'', which specifically refers to Spanish-speaking countries; and ''Ibero-America'', which specifically refers to both Spanish and Portuguese-speaking countries while leaving French and British excolonies aside. The term ''Latin America'' was f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caribbean
The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Sea and the North Atlantic Ocean) and the surrounding coasts. The region is southeast of the Gulf of Mexico and the North American mainland, east of Central America, and north of South America. Situated largely on the Caribbean Plate, the region has more than 700 islands, islets, reefs and cays (see the list of Caribbean islands). Island arcs delineate the eastern and northern edges of the Caribbean Sea: The Greater Antilles and the Lucayan Archipelago on the north and the Lesser Antilles and the on the south and east (which includes the Leeward Antilles). They form the West Indies with the nearby Lucayan Archipelago (the Bahamas and Turks and Caicos Islands), which are considered to be part of the Caribbean despite not bordering the Caribbe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moros Y Cristianos (food)
is a traditional Cuban dish served both in homes and in restaurants. It is the Cuban version of rice and beans, a dish found throughout Latin America, the Caribbean, and in the Southern United States. Etymology means 'Moors and Christians'. refers to the black beans, and to the white rice. The name of the dish is a reference to the African Muslim governance of the Iberian Peninsula from the (early 8th century) through the (15th century). Preparation Onions, garlic, and bell pepper are commonly used as a . To this sofrito are added the white rice and pre-boiled black beans, as well as the water that the beans were boiled in. Other seasonings such as oregano and bay leaf are often added to the dish to give additional flavor. are different from simple in that the beans and rice are cooked in the same pot instead of separately. is another term for the dish, but is used more commonly to refer to the similar dish with red beans that is traditionally eaten on the eastern par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
