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Puerto Rican Paella Rice Recipe

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Mama's Puerto Rican Chicken and Rice (Arroz con Pollo) Recipe in 2020 Puerto rican chicken
Mama's Puerto Rican Chicken and Rice (Arroz con Pollo) Recipe in 2020 Puerto rican chicken from www.pinterest.com

Description

Puerto Rican Paella Rice is a delicious and flavorful dish that is perfect for any occasion. This dish is a fusion of Spanish and Puerto Rican cuisines and is a must-try for anyone who loves rice dishes. The dish is made using a variety of ingredients such as saffron, garlic, chicken, shrimp, and other seafood. The dish is a complete meal in itself and is perfect for those who love bold, spicy flavors.

Prep Time

The prep time for Puerto Rican Paella Rice is around 30 minutes. This includes the time it takes to chop the vegetables, clean the seafood, and measure out the ingredients.

Cook Time

The cook time for Puerto Rican Paella Rice is around 45-50 minutes. This includes the time it takes to cook the rice and the seafood.

Ingredients

  • 1 pound of chicken thighs, cut into small pieces
  • 1 pound of shrimp, peeled and deveined
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 cups of long grain rice
  • 4 cups of chicken broth
  • 1 teaspoon of saffron
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of oregano
  • 1/4 teaspoon of cayenne pepper
  • 1/4 cup of olive oil
  • Salt and pepper to taste

Equipment

  • A large pot or Dutch oven
  • A wooden spoon
  • A sharp knife
  • A cutting board
  • A measuring cup

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chicken and cook until browned on all sides.
  3. Add the shrimp and cook until pink.
  4. Remove the chicken and shrimp from the pot and set aside.
  5. Add the onion, garlic, and bell peppers to the pot and cook until softened.
  6. Add the rice to the pot and stir to coat it in the oil.
  7. Add the saffron, paprika, cumin, oregano, and cayenne pepper to the pot and stir to combine.
  8. Add the chicken broth to the pot and stir to combine.
  9. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  10. Cook for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
  11. Add the chicken and shrimp back to the pot and stir to combine.
  12. Season with salt and pepper to taste.
  13. Serve hot and enjoy!

Notes

  • You can add other seafood such as mussels or clams to this dish if you prefer.
  • You can also add peas or other vegetables to this dish.
  • Be careful not to overcook the rice or it will become mushy.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 350
  • Protein: 20g
  • Carbohydrates: 40g
  • Fat: 10g
  • Sodium: 600mg
  • Fiber: 2g
  • Sugar: 2g

Recipes FAQ

  • Can I use short grain rice instead of long grain rice?
  • No, we do not recommend using short grain rice as it will become too sticky.
  • Can I make this dish vegetarian?
  • Yes, you can omit the chicken and shrimp and substitute vegetable broth for the chicken broth.
  • Can I make this dish ahead of time?
  • Yes, you can make this dish ahead of time and reheat it in the oven or on the stove.

Recipe Tips

  • Make sure to use a good quality saffron for this dish.
  • Prep all of your ingredients ahead of time to make cooking easier.
  • Use a heavy-bottomed pot or Dutch oven to prevent burning.
  • Stir the rice occasionally to prevent it from sticking to the bottom of the pot.
  • Adjust the spices to your liking.

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