The fabled Boyfriend speaks! Or rather, he writes. Hey everyone! This is The Boyfriend, writing a guest post by the grace of the Girlfriend. I’m writing today with a dinner that I made in celebration of the entire family being under the same roof again! Today The Roommate returned from Canada with a plethora of presents (including Maple Butter). With Jack also back home, I decided to fire up the stove and put my Hispanic heritage to work.
Let’s start cooking with gas, specifically your gas oven, which should be heated to 400 degrees. Today I made a dish comprised of three tasty parts: the meat, the veg, and the rice. The vegetable was simply corn, cut and boiled. Sprinkle some salt on that bad boy and you’re ready to attack that corn Foghorn Leghorn style.
Second on the list is the meat. It was made entirely by me stolen from a Real Simple recipe titled “Garlic Oregano Baby Back Ribs.” You can grab the recipe here. Check out a few set-up pictures and action shots.
Finally on the list is the Latin flavor that brings us all together, Arroz Rojo. When translated it means “Red Rice” which is basically due to the color of the rice. Embedded deep within this rice is a multitude of ingredients that to this day baffles me. But let’s not discuss the logistics, instead let’s talk food. Listed below are the ingredients for Arroz Rojo, according to my mother. She makes arroz rojo using a base of espesia, which is a mixture of vegetables and spices (see below).
- 4 Tablespoons of Espesia
- 1 Tablespoon of Adobo Lite
- 1 Tablespoon of Salt
- 1 Teaspoon of Pepper
- 4 Teaspoons fresh cilantro leaves
- 2 packets of Sazon (which can be bought in the store)
- 1 Teaspoon of Tomato Paste
- 1/2 diced Green Pepper
- 1/2 diced Red Pepper
- 1/2 diced Red Onion
- 4 Tablespoons of Oil (Vegetable or Canola)
- 3 Cloves of Garlic, diced
- 1 Cup diced Ham or shredded Chicken (optional)
- Optional additions: pimientos, olives, pigeon peas
Some of the ingredients for arroz rojo
Toss all these ingredients in a pot set to low heat on the stove top and mix thoroughly. Once the peppers, onions, and garlic soften (5-10 minutes), toss in these next two ingredients:
- 2 Cups of Rice
- 3 Cups of Water
Set the stove to what I like to call “POWER BOIL,” also known as high. Once most of the water has boiled away set the stove to simmer and put a cover on the pot. Check the rice after 10 or 15 minutes. Simmer until rice is cooked. I inherited a lack of strict timing from my mother and therefore cook based on instinct. I advise opening the pot and tasting the rice every so often to verify you have it cooked right.
Voila! You’ve cooked a meal worthy of a returning roommate and lovable family pet from surgery. Of course that may be a little specific, but what the hell — enjoy it!
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Espesia
Espesia is used in a lot of Spanish cooking. It is a base of onion, garlic, and spices. This recipe makes a LOT. Whatever is leftover can be frozen for future use.
- 1/2 bunch of cilantro
- 1 green or red bell pepper
- 1 yellow onion
- 12 garlic cloves
Process all ingredients in a food processor.
This was great!