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Arroz con Tocino
A flavorful Puerto Rican rice dish made with rendered salt pork (tocino) or bacon, onions, garlic, and sofrito, creating a savory and aromatic side dish.
ð§ ææ
- 2 cups Medium grain rice
- 1/2 pound Salt pork or thick-cut bacon(diced)
- 1 tablespoon Olive oil(if needed)
- 1 medium White onion(minced)
- 3 cloves Garlic(minced)
- 1 heaping tablespoon Sofrito or RecaÃto
- 3 3/4 cups Water
- 1 teaspoon Salt(or to taste, adjust if using bacon)
- 1/4 teaspoon Black pepper(freshly ground)
- for garnish Cilantro(chopped)
ðšâð³ äœãæ¹
- 1
Rinse the rice under cold water until the water runs clear. Drain well.
- 2
In a heavy-bottomed pot or Dutch oven, render the diced salt pork (or bacon) over medium heat until golden brown and crisp. Remove the pork pieces with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot. If there isn't enough fat, add olive oil.
- 3
Add the minced onion to the pot and cook until softened and translucent, about 5 minutes.
- 4
Add the minced garlic and sofrito to the onions and cook for 1 minute more until fragrant.
- 5
Add the drained rice to the pot and stir to coat the grains with the fat. Toast the rice for about 1 minute.
- 6
Pour in the water, add salt and black pepper. Stir to combine and bring to a boil.
- 7
Reduce the heat to low, cover the pot tightly (you can place a piece of aluminum foil under the lid to create a better seal), and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender.
- 8
Once cooked, let the rice rest, covered, for 5-10 minutes. Fluff with a fork and stir in the reserved crispy pork pieces.
- 9
Garnish with fresh cilantro before serving.
ð¡ ããã®ã³ã
- âIf using salt pork, blanch it in simmering water for 15 minutes before dicing to reduce excess saltiness.
- âDon't lift the lid while the rice is steaming to ensure it cooks properly.
- âFor a richer flavor, some people add a bay leaf during the cooking process.
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- Add a packet of Sazón for color.
- Serve topped with a fried egg.