Want To Surprise Your Family With A New Way To Fix Rice? Make This For Dinner!

I don’t know why it took me so long, but I am loving my enamel covered Dutch Oven. It has been so handy for cooking on the stovetop, put into the oven, and then place it from the oven to the table. This recipe calls for long grain rice, so go ahead and use your favorite. Personally our family love the Basmati or Jasmine Rice. You can also substitute quinoa for the rice if you are going for a high protein option. Either way, you are going to love making this dish and just think, you don’t have to have a passport of travel to Puerto Rico to have this!

One Pot Puerto Rican Rice

Ingredients:

• 1 pound ground pork sausage
• 1 cup onion diced
• 1 cup long-grain white rice rinsed
• 2 cups water
• ¼ cup sliced pepperoncini
• ¼ cup pepperoncini juice from jar
• 4 packets Goya Sazon Cilantro-Achiote Seasoning
• 1 (11 ounce) can Green Giant Mexicorn drained
• 1 cup minced cilantro

Directions:

• 1. Adjust an oven rack to the center position and preheat oven to 350°F.
  2. In a Dutch oven or large stock pot, cook sausage and onion until the sausage is mostly cooked through and the onion is softened, about 5 minutes.
  3.  Transfer to a bowl, reserving the fat in the pot.
  4. To the reserved fat, add rice and sauté, stirring frequently, until light golden in color, about 10 minutes.
  5. Stir in cooked pork and onion, water, pepperoncini, pepperoncini juice, Goya seasoning, and corn. Bring to a boil.
  6. Cover, transfer to oven, and bake until rice is tender and all liquid is absorbed, about 30 minutes, stirring after 15 minutes.
  7. Remove from oven and fluff with a fork. Fold in cilantro and serve.

 

Quick Tip: Serve with a salad, or wrap up in a flour tortilla.

Recipe and image courtesy of Meggan at Culinary Hill.