I was honored to spend the holidays with my best friend as well as my family. Together, we made her family's recipe for Puerto Rican Spanish Rice, "Arroz Con Salchichas." Thank's Paris' mom for the recipe! As a pescatarian, we had to also determine a vegetarian version for me. Paris was chef and I, sous chef. This is what Paris and I would like to share with you today.
Do you want to join us in this festivity? Here's the vegetarian recipe!
Vegetarian Version (Determined by Paris):
Serves: 1 Person with Leftovers
You Need:
Generous Spoonful of Sofrito
Adobo
Sazón
1 cup Rice
1 1/2 cup water (add more if needed)
1-2 Tablespoons Canola Oil
Garlic Powder
Onion Powder
Italian Seasoning
Music (for good vibes)
Put on some music. We listened to Spanish and Italian holiday tunes.
On low heat, add 1-2 Tablespoons of canola cooking oil. Add adobo*, sazón*, garlic powder*, onion powder*, and Italian seasoning*. Stir until it sizzles.
Add a generous spoonful of sofrito.* Stir. Add 1 1/2 cups of water. Stir.
Once water starts to boil, add 1 cup of white rice (long grain). Stir rice and bring to a hard boil with large bubbles breaking through the surface of the rice.
Stir once more, turn heat to low, and cover the pot. Simmer for about 15 minutes. Check rice and stir. Taste test and see if the seasoning needs any more of anything.*
Take the pot off of heat and cover it with the lid again. No matter how much you want to look, do not touch it for 10 minutes.
Eat and enjoy!
* = determine the amount of spice with your soul
That's all! You can double this recipe to make more rice for more people. Paris and I thoroughly enjoyed cooking together and we hope to again.
Adapt this recipe as you wish. We cooked baked broccoli as a side dish. My grandma made salad.
I also added shrimp to my leftovers, which was very lovely. It would also go well with kidney beans.
We hope it brings you luck in the new year.
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