Search results
Results From The WOW.Com Content Network
Moro de gunadules is a one pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, lippia (Caribbean oregano), cilantro, tomato paste, and occasionally olives and capers. [citation needed] When coconut milk is added it is known as moro de guandules con coco. [citation needed]
This dish is mainly served during the Christmas season or for special occasions. [4] 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, yellow onions, garlic, aji dulce peppers, red bell pepper, cubanelle peppers, and tomatoes or tomato sauce.
Feijoada, a variety of main dishes made with rice and beans; Arroz de feijão, served as a side dish; Puerto Rico: Arroz con habichuelas: white rice with stew beans. The beans are typically stewed with potatoes, squash, ham, tomato sauce, sofrito, sazon, olives, and capers arroz junto and arroz con gandules (where rice and peas are cooked in ...
Besides chicken, locrio is also commonly made of Dominican salami, guineafowl, rabbit, pork chops, arenque (dried herring), [3] shellfish, or sardines (often called pica-pica). [ 4 ] See also
A version said to be based on the Spanish rice dish arroz a la valenciana includes chicken, rabbit and a variety of seafood cooked in sherry wine. The chicken version (asopao de pollo) is usually served with plantain-dumplings. It's a common holiday dish for Christmas, and during Octavitas and Los Tres Reyes Magos celebrations. [6]
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 ...
Alcohol drinks such as piña colada, coquito, Cuba libre, and mojitos from Cuba and Puerto Rico. Bottles of mamajuana. Batidas – Dominican version of smoothies often made with tropical fruits such as papaya and sapodilla. [8] Chocolate de maní – Peanut milk, a drink that originated in South America. Modern recipes add spices, sugar, corn ...
Some recipes also call for the addition of rice, milk, and vanilla. [ 3 ] [ 4 ] [ 5 ] In the Dominican Republic the drink is made with additional rice and known as pera-piña (pear drink) because of the texture that resembles pear juice .