Puerto Rican “Fried Rice”

If you want to add more gluten free and dairy free recipes to your recipe box, Puerto Rican “Fried Rice” might be a recipe you should try. This recipe makes 6 servings with 1124 calories, 78g of protein, and 47g of fat each. For $4.24 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a pretty expensive recipe for fans of Chinese food. 195 people found this recipe to be flavorful and satisfying. It is brought to you by The Noshery. If you have avocado, kosher salt, white vinegar, and a few other ingredients on hand, you can make it. It works well as a main course. Overall, this recipe earns an awesome spoonacular score of 98%. Try Video: Mom’s Authentic Puerto Rican Rice and Beans, Puerto Rican Shrimp & Rice (Asapao con Camarones), and Arroz con Tocino (Puerto Rican Rice with Salt Pork) for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine, salt, pepper, oregano, garlic and olive oil in a small bowl. Rub pork tenderloin with seasoning. Add chopped onion to a slow-cooker. Lay tenderloin over onion, add water and vinegar. Set on HIGH for 3 hours. Once pork is done, dice pork into inch cubes.While pork is in slow cooker, make rice. Heat a caldero or heavy bottom pot over medium-high heat. Drizzle with olive oil, once olive oil is hot add recaito, onion, red peppers and capers. Cook until onion is translucent, add sazon, season with salt and add tomato paste, mix until well combined. Add rice and toast rice about 5 minutes. Add water, pigeon peas and bay leaves, stir gently. Bring to a boil, set to low heat and cover for 20 - 30 minutes or until water has evaporated and rice is tender. Fluff with fork and set aside.Peel and slice plantains at a bias, cut sliced in half. Heat a large skillet over medium-high heat, add just enough oil to fill the bottom of the skillet. Allow the oil some time to get hot, but be careful not to get it too hot. Add plantains to the oil, fry both sides until golden brown. Transfer to plate lined with paper towel, set aside.Scramble eggs in a large skillet, set aside. Heat 2 tablespoons of olive oil in skillet, get the skillet nice and hot. Add pork, fried plantains, of the prepared rice and scrambles eggs. Toss until heated and rice is crackling. Served garnished with cilantro and topped with avocado.

 

Step by step:

1. Combine, salt, pepper, oregano, garlic and olive oil in a small bowl. Rub pork tenderloin with seasoning.

2. Add chopped onion to a slow-cooker. Lay tenderloin over onion, add water and vinegar. Set on HIGH for 3 hours. Once pork is done, dice pork into inch cubes.While pork is in slow cooker, make rice.

3. Heat a caldero or heavy bottom pot over medium-high heat.

4. Drizzle with olive oil, once olive oil is hot add recaito, onion, red peppers and capers. Cook until onion is translucent, add sazon, season with salt and add tomato paste, mix until well combined.

5. Add rice and toast rice about 5 minutes.

6. Add water, pigeon peas and bay leaves, stir gently. Bring to a boil, set to low heat and cover for 20 - 30 minutes or until water has evaporated and rice is tender. Fluff with fork and set aside.Peel and slice plantains at a bias, cut sliced in half.

7. Heat a large skillet over medium-high heat, add just enough oil to fill the bottom of the skillet. Allow the oil some time to get hot, but be careful not to get it too hot.

8. Add plantains to the oil, fry both sides until golden brown.

9. Transfer to plate lined with paper towel, set aside.Scramble eggs in a large skillet, set aside.

10. Heat 2 tablespoons of olive oil in skillet, get the skillet nice and hot.

11. Add pork, fried plantains, of the prepared rice and scrambles eggs. Toss until heated and rice is crackling.

12. Served garnished with cilantro and topped with avocado.

Nutrition Information:

covered percent of daily need