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Puerto Rican Soupy Rice

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Ingredients
  Green olives 15 , pitted and coarsely chopped
  Chopped fresh oregano 2 Teaspoon
  Finely grated lime zest 2 Teaspoon (For Serving)
  Lime wedges 2 Teaspoon (For Serving)
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Minced garlic 1 Tablespoon
  Ground pepper 1
  Extra virgin olive oil 6 Tablespoon
  Boneless skinless chicken thighs 1 1⁄4 Pound, cut into 1-inch pieces
  Onion 1 , cut into 1/4-inch dice
  Jalapenos 2 , seeded and minced
  Smoked ham 2 Ounce, cut into 1/2-inch dice
  Canned whole tomatoes 15 Ounce, drained and coarsely chopped (1 Can)
  Chicken stock/Low-sodium broth 6 Cup (96 tbs)
  Long grain white rice 2⁄3 Cup (10.67 tbs), rinsed
  Butternut squash 14 Ounce, peeled, seeded and cut into 1/2-inch dice (1/2 Piece)
  Green beans 1⁄4 Pound, cut into 1/2-inch lengths
  Roasted red bell pepper 1 , cut into 1-by-1/2-inch strips (From A Jar)
Directions

1. In a bowl, mix the olives, oregano, lime zest, 3 tablespoons of the cilantro, 1 teaspoon of garlic, 2 teaspoons of kosher salt and 1/4 teaspoon of pepper. Stir in 3 tablespoons of olive oil. Add the chicken and toss. Let stand for 30 minutes.
2. In a large soup pot, heat the remaining 3 tablespoons of oil. Add the onion, jalapenos and the remaining 2 teaspoons of garlic and cook over moderate heat until the onion is softened, 5 minutes. Add the ham and tomatoes and cook for 3 minutes. Add the stock and bring to a boil. Stir in the rice and cook over moderately high heat for 2 minutes. Add the squash and green beans and simmer for 10 minutes, or until the rice is almost tender. Add the chicken and marinade and simmer until the chicken is cooked through, about 5 minutes. Stir in the roasted pepper; season with salt and pepper. Ladle into bowls, sprinkle with the remaining cilantro and serve with lime wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes

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