Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Two cups uncooked white rice
- 1 can onion soup
- 1 can of beer
- two slices of bacon, cut in small pieces. Trim off some of the fat, if excessive.
- 1 large white onion, peeled of its outer coats
- 1 teaspoonful of salt
- 1 cup Spanish red peppers (pimientos morrones)
- 1 cup sweet peas (or peas and carrots)
Directions
The rice should be cooked in a pot just deep enough to allow for its doubling in size during the process.
Fry the bacon over medium heat in the pot where you will cook the rice, until most of the grease has become #liquid. Stir occasionally to keep the bacon from sticking to the pot.
Add the beer and the onion soup. Carefully add the rice and the salt, stir and set to medium heat, uncovered, until the liquid evaporates. Do not try to speed up the process by using more heat, since this may cause scorching of the rice and a good portion of it may stick to the bottom of the pot.
When the liquid has evaporated (about ten minutes), use a ladle to fold the rice so that the rice from the bottom now lies on top. It normally takes about four scoops to go around the whole pot. Place the onion on top of the rice, REDUCE the heat to LOW, and cover the rice. The rice should cook for ten to fifteen minutes, or until tender.
Decorate with the Spanish red peppers and the sweet peas (and carrots) when serving.
Leftovers may be warmed in a microwave oven with a few drops of water added.
Try it a side dish for a steak or roast!
Category:Puerto Rican Recipes
Category:Puerto Rican Meat Dishes