Puerto Rican Recipes

CLICK HERE TO SEE ALL OUR RECIPES

Procedure:
The rice should be cooked in a pot just deep enough to allow for its doubling in size during the process. Fry the bacon over medium heat in the pot where you will cook the rice, until most of the grease has become liquid. Stir occasionally to keep the bacon from sticking to the pot. Add the beer and the onion soup. Carefully add the rice and the salt, stir and set to medium heat, uncovered, until the liquid evaporates. Do not try to speed up the process by using more heat, since this may cause scorching of the rice and a good portion of it may stick to the bottom of the pot. (This is called "Pegao" in Caribbean cooking; we'll get to it in future recipes!) When the liquid has evaporated (about ten minutes), use a ladle to fold the rice so that the rice from the bottom now lies on top. It normally takes about four scoops to go around the whole pot. Place the onion on top of the rice, REDUCE the heat to LOW, and cover the rice. The rice should cook for ten to fifteen minutes, or until tender. Decorate with the Spanish red peppers and the sweet peas (and carrots) when serving.

Enjoy!!!