I have a recipe for an excellent side, I DO NOT SHARE THIS RECIPE...but I will with you today. This is an old family recipe that I feel I have perfected. I have written it down very detailed for you, and if you follow it to the T you will get superb product that will have your friends, and family begging for more. There are some specialty ingredients, in this dish, but you should be able to find them. If not shoot me an email and I will tell you how to whip up your own. I serve this recipe with Smoked spanish style picnic ham... if your nice ill give you the recipe for that as well ..... Well all that, and I didnt even tell you what the dish is .. without further addo I give you Chipstealers Spanish Rice.
Prep 30 mins - Cook time 30 mins
6 cups Extra Long Grain Rice ( do not rinse, no uncle bens ! )
1/2 of a 7oz jar of Olives & Cappers
1 can Gondules ( may be labled as pigeon peas, try to get the brown ones, if not green are fine)
1 bottle Olive Oil ( use a spanish variety, I use goya ! )
4-6 packets Sazoon goya w/ annato
2 lbs pork ( use chops, or steaks )
1 green pepper ( small dice )
1 white, or spanish onion (small dice )
1 bunch fresh cilantro ( ruff chop remove 90% steams )
4 - 6 garlic cloves ( drizzle with olive oil, and salt and mince )
Spices : Adbo, garlic powder, cumin, smokey spanish paprika, salt & pepper Just keep on counter you will layer these spices througout cooking process to taste.
To begin chop all veggies and place on paper plates for use later.
Cube pork, and place in bowl season with some of the spices, and add a pinch of the green pepper, onion, and cilanto . drizzle with some olive oil.
Over medium high heat, in a wide high side pot add enough olive oil to cover bottom. ( we call it a rice pot, I will post a link to a picture of one as it is very important in how the dish cooks)
Fry pork mixture till well done ( some cremains on the bottom of the pot are a plus! ) Remove pork and set aside. ( there should now be O/O, and pork fat in the bottom of the pot, if not add some more O/O)
Add remaining Onions, and Green pepper to pot. Fry for 2-3 mins keeping them moving. ( try to scrape up some cremains at this point ) Now add your minced garlic and fry for 1 - 3 more minutes.
Add drained Gondules (pigeon peas) , Olives & Cappers, 1/2 the Cilantro, and 1/2 the sazzon. Fry for a couple more minutes till all the cremains are off the bottom. ( It should now have a dark Red / Golden color but the onions , peppers, and garlic should not be burnt. )
Add Pork, Rice, remaning Cilantro, and Sazzon to the pot. ( You may need to drizzle with more O/O )
Fry rice with all ingredients for several minutes. When you start to get a nutty smell its time to add the water, or chicken stock. ( correct me if im wrong but the nutty smell is the starch beging to break down. )
Add water / chicken stock to the pot I use about 8 - 10 cups ( do not use water to rice ratio for regular white rice, there is water in the beans, olive, onions, and grn pepper that make up for the diffrence. If your rice comes out gummy you have used to much water. )
Add more spices to taste. stir in taste broth for flavor ( your rice will taste like the broth) Bring to a rolling boil stir to make sure rice isnt sticking on bottom. Cover and lower the temeperture to LOW. Put timer on for 15 minutes. ( DO NOT LIFT LID... AT ALL ) When 15 minutes are up flip Rice Re - Cover pot, and cook for 15 more minutes on low ( again do not lift lid )
Your rice is done when 15 minutes are up. Should be fluffy, and Almost look as if its individual grains. And have a Nice Yellow - Red color. If its to gummy next time use less water... If its crunchy then you didnt, add enough.....
Enjoy ... the flavor is awesome and serves well with any smoked meat.. do to the Cumin, and paprika in the dish.
I know this is long, but I wanted the recipe to be as detailed as possible for you. This Recipe is 100% orignal to my family, and people have been known to call, or knock on my door to BUY a pot for there family get togethers. If you have succes with it they will do the same for you.. Just tell them You got the Recipe from me !