Sunday, February 8, 2015

Puerto Rican Rice and Pernil or Roast Pork

I have been so busy with school this semester that I hardly have time to think. Sunday is both "Special Breakfast Day" for us and "Special Dinner Day."  It's the one day of the week I can put a long cooking chicken or roast in the oven and sit around. Ok I did do some errands today but now I am relaxing before I have to study. This dish is pretty much set it and forget. The rice comes together in 20 minutes. Together they are a marriage made in Heaven. 


Early in the morning take the roast out of the fridge. Use a knife to make little slits on the top of the roast. My roast had a thin layer of  fat. If you have a thicker layer of fat, use a knife to get under the fat and then make the slits on the roast. Mine was a 4lb sirloin pork roast. To the slits add minced garlic. I use the pre-cut one from a jar. (Travesty I know!) Next salt the entire roast and use two packets of Sazon with Achiote and Cumin and rub it on the outside and underneath the roast.
roast marinated

 Place in a small pan and cover with foil. Let marinate for a few hours. I started my roast around 1PM. I added water to a large roasting pan and then the roast. (It's important to keep the pan covered with water or you will have smoke!) Season  the roast with Adobo with cumin and cover the entire roasting pan with foil. Add to a preheated 350 degree oven. 

I baked the roast for 3 1/2 hours. I increased the oven temp. to 450 degrees.  It was now time to crisp the skin.  I removed the roast from the oven, removed the tin foil, and placed a marinade of 2 TBSP oil, 2TBSP lemon juice, and 1 tsp. Oregano, salt, and pepper.  Bake for 20-25 more minutes. The roast should measure 160 on a meat thermometer. Some say less  but I like to be sure it's done. 

Puerto Rican Rice

This is the rice I normally make in my Arroz con Pollo or chicken and rice. My youngest daughter goes wild for this! My only different addition was a pack of Sazon and some ham. You will love this rice too! I had black beans on hand but you can also use gandules or green pigeon peas. 

2 cups long grain rice
4 cups chicken broth
1 small onion diced 
1 tsp minced garlic
2 TBSP tomato paste
1 pack Sazon
10 green olives 
2 thick pieces ham
1 TBSP chicken bouillon (optional)
olive oil 

Add one to two TBSP oil to the bottom of a large stock pot. Brown the onions for 3 minutes or so and add the tomato paste. Again brown for another 2-3 minutes. Add the two cups of rice and once again brown in the oil for another few minutes. You are coating and browning the rice. Add the broth, garlic, Sazon, olives, diced ham, and chicken bouillon. Bring to a boil and reduce the heat to low. Cover with a lid and no peeking for 15-20 minutes. Let sit on the stove top for 5 minutes before serving.  Add additional bouillon if needed. At the last minute I also add the beans before serving. 

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