Arroz Blanco, Habichuelas, y Pollo Guisado

Arroz Blanco (White Rice)

3 cups long grain white rice
3 3/4 cup of water
1 1/2 teaspoon of salt
2 tablespoon of vegetable oil

Place the water and salt in a pan over moderate heat. Mix until the salt has dissolved completely. Add the oil to the water. Rinse the rice and add to the water. Let it come to a slow boil. Move the rice once while the water is boiling. When the rice is almost dry, set the heat to low, move the rice and cover it. Let it cook for 15 minutes then move the rice. Cover the rice again. Let it cook for another 20 minutes. Makes approximately 6 servings.

Habichuelas (Beans in a stew):

1 cup of pink (Or the ones you prefer) beans
3 teaspoons of salt (Or to taste)
1 medium potato (I use pumpkin pelled and cubed)
2 tablespoons of sofrito (I use 1/4 cup or more)
1 ounce green bell pepper
2 bay leaves (I use chopped fresh cilantrillo)
5 green olives (I use the small ones stuffed with pimento and sliced)
2 ounces of smoked ham (or sausages or chorizo or smoked sausages)
1 teaspoon of olive oil
6 ounces of tomato sauce (I use 1 TB and I give color with 1 envelope Sazón con Culantro y Achiote Goya)
3 1/2 quarts of water
2 tablespoons white vinegar

Wash the beans and soak in 2 quarts of water already mixed with the white vinegar and 1 teaspoon of salt. Let the beans soak overnight.

Rinse the beans and place in a pan with 1 quart of water and 1 teaspoon of salt. Cook until the beans have softened. Discard water used to soften the beans. Set aside Peel and dice the potato into 1/4" size pieces. Set aside Dice the smoked ham into 1/4" size pieces. Set aside.

Dice the green bell pepper into 1/8" pieces. Set aside. In a pan add the sofrito, 1 teaspoon of salt, tomato sauce, olives, smoked ham, potato, green bell pepper, bay leaves, olive oil, and 2 cups of water. Cook at moderate heat until it starts boiling. Lower to moderate low heat and simmer for 20 minutes. stir once while simmering. Add the beans. Continue to simmer at moderate low heat for 45 minutes to 1 hour or until the beans are fully cooked. Stir avery 15 minutes. Makes approximately 8 servings.

Pollo Guisado (Chicken Stew)

4 portions of boneless, skinless chicken breast or your favorite parts of the chicken
2 medium potatoes
2 teaspoons of salt (or to taste)
3 tablespoons of sofrito
1 8 ounce can of tomato sauce (2 Tbs)
5 olives (stuffed with pimento & sliced)
2 bay leaves
1 teaspoon olive oil
1 ounce green bell pepper (Chopped)
2 cups of water ( I use 1 cup water and 1 cup white wine)

Place the chicken in a pan with ehough water to cover the chicken by 1/2". Add 1 teaspoon of salt. Cook at moderate high heat until the water starts to boil, then lower the heat to moderate and cook for 45 minutes. Remove from the heat and drain all the water. Let the chicken cool for approximately 15 minutes. Cut the chicken into 1/2" pieces and set aside.

Peel and dice the potatoes into 1/4" size pieces. Set aside. Dice the green bell pepper into 1/8" pieces. Set aside. In a pan add the sofrito, 1 teaspoon of salt, tomato sauce, olives, potato, green bell pepper, bay leaves, olive oil, and 2 cups of water. Cook at moderate heat until it starts boiling. Lower to moderate low heat and simmer for 20 minutes. stir once while simmering. Add the chicken. Continue to simmer at moderate heat for 1 hour. Stir when necessary but be careful not to break the chicken or potatoes). Makes approximately 8 servings