

Rice should be grainy and fluffy, not wet and mushy. This recipe requires minimal ingredients to prepare, but the results are delicious Fresh tomato, chile serrano, onion, and a few spices combined with bone-in, thin pork chops.

A caldero is made of cast iron and allows the rice to cook uniform and also creates a crispy bottom layer to caldero known as “pegao.” Do not use a non stick saucepan to make Puerto Rican rice as it will not cook the same at all. Note: Key to making any Puerto Rican rice is to use a “caldero” or a cooking cauldron. Add sazon packet, tomato paste, chicken bouillon, oregano and bay leaf to pot.Add 3 tablespoons of Puerto Rican sofrito and stir together with pork fat and oil.In a caldero or dutch oven pot over medium heat, add two tablespoons of vegetable oil and saute cubed pork fat until golden brown.This removes the talc coating (peril) that preserves the rice. Rinse two cups of white rice several times until water runs clear.Add the olives to the sauce before serving. Set the crock pot for 6 hours on the low setting. Combine sofrito, tomato sauce and water in a bowl.
PUERTO RICAN PORK CHOPS AND RICE HOW TO
How to Make Puerto Rican Rice-Puerto Rican Yellow Rice with Corn 12 cup water 1 cup pimento-stuffed green olives directions Layer the pork chops in a crock pot. Red pimientos and fresh cilantro for topping (optional).Medium grain rice, I use Goya brand (you could also use long grain rice).To make Puerto Rican yellow rice, you will need a few ingredients.
