A couple of months ago my amiga Kitty and I spent an afternoon cooking. She offered to show me how to make Puerto Rican arroz con pollo, rice with chicken.

I happily assumed the role of sous chef – peeling heads of garlic, chopping veggies, and stirring this and that. Meanwhile, Nivia was my window into the cultural and personal nuances of Puerto Rican cookery .  .  .

For starters, Puerto Rican cuisine employs a spectrum of cooking techniques and ingredients that reflect the island’s diverse inhabitants: the Caribbean native Tainos, Africans, Spanish, and other Europeans.

Three items are signature to the cuisine:  adobo, sofrito and achiote.  Arroz con pollo employs all three. No wonder it’s touted as the most popular chicken dish on the island.

Adobo: In Puerto Rican parlance, adobo is a seasoned salt. A wet adobo made of garlic, olive oil, salt, black pepper, oregano and citrus juice is rubbed on the chicken in this dish and marinated overnight. It’s the secret to moist and flavorful chicken, and it also infuses a layer of flavor to the rice.  Sofrito: The rice is bursting with flavor because of the sofrito, a fresh bouillon of peppers, onions, garlic and herbs. (Read about sofrito and view recipe.) Achiote: Achiote is derived from annato seeds and is used for its subtle flavor and to give the dish a reddish hue. No saffron here, the less expensive achiote is a long-time tradition in Puerto Rican cooking. Achiote can be purchased as a paste, ground or in seed form. It is readily available in Latino markets and spice stores.

After cooking with Kitty, I did some research. The majority of recipes out there are more intuitive rather than specific. For a Puerto Rican arroz con pollo novice, that’s not helpful. I know, I made this dish three times in the last several weeks.

Here’s my final recipe, with a bit more detail – I’ve borrowed techniques I learned from Kitty, other Puerto Rican friends and research. Remember it’s the process that matters, so make certain to read the instructions thoroughly before you begin.

It serves six. You’ll be glad to have leftovers!

One more thing, don’t forget the little bits of crispy, cooked rice at the bottom of the pan are called “pegao.” It’s considered the best part of arroz con pollo by some aficionados.

Tidbits on Rice

1. Rice was introduced to Puerto Rico by Columbus in his second trip to America in 1493 and has since become a primary food source.
2. Long grain rice is said to be favored in Puerto Rico, according to some sources. However, medium and short grain rice are heavily favored in dishes like arroz con pollo and arroz con gandules.
3. Arroz con pollo dates back to the eighth century to Andalusia, when the Moors occupied Spain. It has become a popular rice dish in nearly all of Latin America and the Caribbean, with regional variations, of course.

Sources:  The Oxford Encyclopedia of Food and Drink in America; Puerto Rican Dishes by Berta Cabanillas and Carmen Ginorio.

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Since my recent post of Mexican rice, arroz a la Mexicana, using long grain white rice (read about the traditional version and its history), several of you have sent me requests for a brown rice version.

I like many of you enjoy brown rice – both for its taste and nutritional benefits. So, I’ve just upped my game by making a Mexican brown rice version.

First though, I have to admit, I’ve attempted this in the past. But, I was less than satisfied with the results – generally involving tripling the simmer time, and the final product lacking texture and flavor. I looked for outside guidance but it fell short – generally, because brown rice is not too common to Mexican cookery.

Yesterday, however, because of your insistence, I finally created a recipe I am very pleased with and glad to share.

I’ve pulled out a few tricks:  the rice is pre-soaked to soften the grain; saute the rice for about 10 minutes versus 5 for the white version; and, the rice is boiled for 5 minutes before simmering for 40 minutes (longer boil time and simmer time).

One more thing. I am very familiar with the process of Mexican rice in this pilaf style, so I generally know how to make adjustments such as removing/adding a little liquid; changing the pot to make a larger quantity and using less water for the same. However, if you’re new to it and depending on where you are – sea level or the top of the Rocky Mountains, you may have to adjust slightly.

Let the first attempt be just that. Print this recipe, follow it as is and gauge how it comes out for you. Make notes on how you should adjust next go around.

Happy cooking!

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Mexican rice, also called arroz a la Mexicana or arroz rojo, is a requisite when it comes to Mexican food.

In the States, it is a standard side served along with beans. In Mexico, it is one of the most popular sopas secas (dry soups), in a multi-course meal, typically served before the main course.

In case you’re confused, Mexican rice is different than Spanish rice, although some people use the names interchangeably. The Mexican version gets its reddish hue from tomatoes, while Spanish rice generally uses saffron.

Mexican rice was one of the first dishes I learned to cook that required a little skill in the kitchen – sautéing, boiling and steaming. Sounds tricky, but it really just requires keeping a watchful eye on the pot during the sauté.

I’ve been making rice for eons and only recently realized that the technique I learned from my momma, and she from her abuela, was considered a pilaf. In pilafs, the rice/grain is browned in fat before it is simmered in a flavored broth. This cooking process creates fluffy, flavorful rice that’s moist. It also gives it a faint smoky taste from browning.

As you’ll see from the ingredient list and the photos, I add vegetables to my rice. It’s the way my family does it and it’s also the way many in Mexico make it – cocineros add carrots, peas, zucchini and/or fresh whole chiles for flavor. However, if you add peas, promise not to use the canned stuff! Ewww.

Most of the time, I eat this rice with black beans, lots of fresh pico de gallo, and slices of avocado atop. (The pre-cursor to Chipotle’s® bowl.) Others usually eat it as a side dish. Try it with rajas and grilled chicken, caldo de res, mole poblano, and Mexican zucchini – calabacitas con elote.

Tidbits on Rice:

1. Rice was introduced to Mexico via the Spanish during colonization via the Spanish trade route from Manila in the Philippines to Acapulco in Mexico. In Mexico, the route is referred to as the Nao de China.
2. The length of rice grains should be considered for your desired end result. Long grain rice is fluffy and has separate individual grains after cooking, while medium grain rice clings together a bit more but remains a bit more tender and moist. Short grain rice tends to stick together and is best for things like rice puddings.

Sources:  Encyclopedia of Food & Culture; The Art of Mexican Cooking by Diana Kennedy

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