Mouthwatering Puerto Rican recipes

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September 15- October 15 is Hispanic Heritage Month. To celebrate the hispanic culture, here are some recipes to some very popular Puerto Rican dishes: Arroz con Gandules and Tostones.

Arroz con Gandules (Rice with Pigeon Peas)

Makes 2-4 servings

What you’ll need:

  • One tbs of olive oil
  • ½ cup of sofrito
  • 2 cups of white rice (preferably goya brand)
  • 4 cups of water
  • 1 can of pigeon peas (15 ounces & preferably goya brand)
  • Large pot with a cover

Directions:

  1. Heat the olive oil in the pot and saute the sofrito for one minute
  2. Put in the rice, pigeon peas, sazon and water
  3. Bring it to a boil and let it boil for two to three minutes.
  4. Cover it, lower the temperature on the stove and let it cook for 30-40 minutes, or until rice is soft enough to eat.
  5. When finished, serve and enjoy!

Tostones (Fried Plantains)

Makes 2 servings

What you’ll need:

  • 1 green plantain (NOTE: bananas and plantains are not the same things)
  • 5 tablespoons of vegetable or other frying oil
  • 3 cups of water
  • Salt (optional, for taste)
  • Skillet
  • Tostonera (or a plate works, it will be used for flattening the plantain)

Directions:

  1. Peel the plantain, then cute diagonally into pieces that are approximately one inch long.
  2. Pour oil onto a skillet and then place the plantains and let them fry for about 3 minutes on each side.
  3. Remove the plantains from the skillet and flatten them using either a tostonera or a plate.
  4. Fry them again for one minute on each side.
  5. If you want to add flavor, put some salt on them and serve.

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