Arroz con Tocino (Puerto Rican Rice with Salt Pork) Recipe

Arroz con Tocino (Puerto Rican Rice with Salt Pork) Recipe

How To Make Puerto Rican Rice with Salt Pork

This Puerto Rican Rice dish with salt pork or Arroz con Tocino is an easy meal to whip, with rice and salt pork, tossed together, and topped with fried egg.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes

Serves:

Ingredients

  • 2cupswhite rice
  • 1lbsalt pork,or thick-cut bacon, diced
  • 1cupwhite onion,minced
  • 3clovesgarlic,minced
  • 1tbsprecaito seasoning base,heaping, store-bought or homemade
  • cupswater
  • ¼tspblack pepper
  • cilantro,to garnish
  • 1large egg,to serve, per serving, if desired

Instructions

  1. In a fine mesh colander or strainer, rinse the rice under cold running water until the water runs clear.

  2. Set the colander aside and allow the rice to drain thoroughly.

  3. Place the pork in simmering water for 15 minutes.

  4. After cooking, rinse off the pork and allow it to cool before proceeding. (If using bacon, skip this step.)

  5. In a heavy-bottomed pot or Dutch oven, render the fat from the diced pork over medium heat for 4 to 6 minutes, or until golden brown and crisp.

  6. Remove the pork pieces from the pot using a slotted spoon and drain on paper towels.

  7. Drain all but 2 tablespoons of pork fat from the pot. Add the onions and cook for 2 minutes, or until glossy.

  8. Add the minced garlic and recaito to the onions, and cook for an additional 1 minute until fragrant.

  9. Add the drained rice to the pot and stir to combine the rice and onion mixture and to coat the rice with the fat.

  10. Continue to stir, toasting the rice for about 1 minute.

  11. Add the water and pepper, then bring to a boil.

  12. Once the water has started boiling, reduce the heat to low. Place a sheet of aluminum foil over the pot.

  13. Make sure the foil has about 2-inch in overhang. Place the lid onto the pot and press down.

  14. Cook the rice for 20 minutes without removing the lid. Remove the lid and check that the rice is done.

  15. Recover and continue to steam if needed.

  16. Once the rice has cooked fully, remove the lid and fluff with a spoon or a large fork.

  17. Fold the reserved pieces of pork in the cooked rice and garnish with cilantro, if desired.

  18. When ready to serve, fry an egg in preferred style (such as sunny-side up) and serve atop a heaping portion of the rice.

Recipe Notes

  • Recaito is a seasoning paste made of cilantro and Mexican coriander commonly used in Hispanic Caribbean cooking. It can be found in the Hispanic section of the supermarket.
  • Rinsing the rice eliminates additional starch which may cause the rice to become gummy. 
  • The addition of foil creates a more air-tight seal which helps to steam the rice perfectly.

Nutrition

  • Calories: 827.60kcal
  • Fat: 62.14g
  • Saturated Fat: 22.61g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 29.13g
  • Polyunsaturated Fat: 7.39g
  • Carbohydrates: 55.30g
  • Fiber: 0.69g
  • Sugar: 1.22g
  • Protein: 9.70g
  • Cholesterol: 96.01mg
  • Sodium: 2050.52mg
  • Calcium: 38.37mg
  • Potassium: 185.85mg
  • Iron: 1.41mg
  • Vitamin A: 25.32µg
  • Vitamin C: 3.41mg
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