Category Archives: RICE

Shrimp and Lobster Rice

arroz langosta y cam

1 pound of raw shrimps divined
2 lobster tails
3 cups of white rice
3 tablepoons olive oil
1 big onion
1 red pepper
6 minced garlic cloves
1 tablespoon oregano(bold flavor) or parley)
2 1/2 cups of seafood broth
1/2 cup tomato sauce
1 cup white wine
1/2 teaspoon azafran
sea salt and pepper to taste
lemon for garnish

Cut onion and pepper into small pieces. Heat oil over medium high and saute onion, pepper, garlic with salt and black pepper for 5 minutes, stirring each minute. Add tomato sauce, oregano and rice and cook for 2 minutes. Mix broth, azafran and wine scraping the bottom of pan, bring to broil then add shrimp and cover. Reduce heat to medium low and cook for 10 minutes. Stir and cook until done about 8 minutes. Boil lobster tails in sea salt water for 15 minutes then remove the meat from the inside.
Transfer rice to a serving pan and garnish with lobster pieces.

*perfect with a piece of Steak on the side


Sonia's Arroz con Maiz or Corn Rice

2 cups white rice
3 tablespoon butter
1 yellow onion cut into small pieces
3 minced garlic cloves
1 8oz can of corn drained
1 can french onion soup
1 1/2 cups water
salt and pepper to taste

In a tall pan melt butter and saute onion, garlic with some salt and pepper for 5 minutes. Add corn, soup and water, boil, and lower temperature to medium. Cover and simmer for 10 minutes. Stir and continue to simmer until done. Serves 6



1 pound mussels
1/2 pound small shrimp
1/2 pound large shrimp
1/2 pound squid
4 big clams
2 small lobster tails
4 cups chicken broth
1 small yellow onion
4 crushed garlic cloves
1 teaspoon black pepper
4 tablespoons Spanish Olive Oil
3 cups Spanish rice or medium grain rice
1 ripe tomato cut into small pieces
1 medium jar pimientos morones (sweet red pepper)
1 cup peas
2 tablespoons azafrán (around 15 to 20 threads)
1 teaspoon smoked sweet paprika
Sea Salt

Garnish with lemons

Paella Pan for 8 servings

Preheat oven 400 degrees. In a tall pot boil 6 cups of water with some sea salt and cook 2/3 of the mussels until they open. Save 4 cups of the mussels water for later use. In a paella pan over medium high heat olive oil, cook onions and garlic for 5 minutes stirring occasionally. Add Tomatoes and some salt, cook for 2 minutes. Add mussels water, paprika, black pepper, sea salt to taste and stir. When the water start to boil add rice, peas, sweet peppers, squid, shrimp and the other 1/3 mussels and stir. Place paella in the oven with a loose foil sheet and cook for 8 minutes. Stir carefully and add clams and lobster tails, pour the chicken broth evenly on top and cook uncover until dry. Pour more broth if necessary to finish rice but do not stir. Rice should be aldente not over cooked. Garnish with lemons and serve

Puerto Rican Holiday Rice – arroz con gandules

The must have rice on our traditional Christmas Dinners!

1 cup white rice
1 can gandules (green pigeon peas) drained
3 tablespoon olive oil
1 yellow onion cut into small pieces
4 minced garlic heads
1/2 red or yellow pepper cut into pieces
1/2 green pepper cut into pieces
1 cup smoked ham cut into pieces
5 green olives cut into pieces
1 teaspoon capers
1/2 cup tomato sauce
3 fresh recao leaves
1 1/2 cup chicken broth
salt and pepper

In a tall pan heat oil over medium, add onion, garlic, green and red peppers and cook until garlic start to turn brown, stirring occasionally, about 7 minutes. Add salt, capers, olives, and ham, cook for 3 minutes and add tomato sauce, recao, black pepper and rice. Cook stirring occasionally for 4 minutes and add chicken broth. Boil, stir, cover and lower temperature to medium low. Cook for 10 minutes and stir. Continue cooking for 4 minutes, stir and cook until done. Coqui! Serves 6

*This is a very traditional rice in Puerto Rico. Yummy!

Pumpkin Rice

arroz calabaza

1 cup of cooked pumpkin (boil the pumpkin in salt water until tender)
2 cups rice
3 tbsp olive oil
3 tbsp sofrito (recipe can be found under seasoning)
3 cups organic vegetable broth
salt and pepper

Remove shell from cooked pumpkin and puree with a folk. In a nonstick tall pan heat oil and sofrito over medium high. Cook for 3 minutes and stir broth, pumpkin, rice with some salt and pepper. When it starts to boil, lower heat to medium, stir, cover and cook for 10 minutes or until broth is almost dry. Reduce heat to medium low, stir and cover until rice is done, about 5 more minutes.

Arroz Vago

1 1/2 pounds lean ground beef
1 cup cooking ham cut into small cubes
2 tablespoons tomato paste
1/4 cup gold raisins
1/2 yellow onion cut in half moon pieces
1 tablespoon olive oil
1 teaspoon capers
4 minced garlic cloves
1/2 green pepper cut into small pieces
1 small spanish chorizo cut into thin round pieces
1 10oz can corn
1 15oz can french onion soup
1 15oz can chicken stock
1 15oz can mix vegetable (peas, carrots, green beans and etc….)

Cook the ham over medium high stirring until crispy. Add olive oil, capers, green pepper, onions, garlic, plenty salt and pepper, cook until onion start to turn color. Stir ground meat, raisins and tomato paste, cook for 5 more minutes and take out of the heat. In a 13 x 9 baking dish spray the bottom with PAM. Then start to lay the ingredients one layer at a time.
1. rice
2. meat
3. vegetables without liquid
4- can of onion and chicken soups
5- chorizos
Cover with foil paper and place it in the oven for one hour over 350. Lower the oven to 325 and continue to cook for 30 more minutes or until rice is done. Serves 8

*This is my favorite rice growing up. COQUI!

Sonia's Easy Oriental Rice

2 cups of cooked white rice
1/2 diced onion
1/2 red or gold pepper cut into small pieces
2 scramble eggs
2 cups any cooked vegetables (I use peas, corn, diced asparagus, carrots)
1/2 cup smoked ham cut into small pieces
1 cup cooked shrimp or diced cooked chicken
3 tablespoon olive oil
1/8 cup sesame oil
1/3 cup soy sauce
salt and pepper

Heat olive oil and cook onion, pepper and ham for 7 minutes. Add rice, rest of vegetables, sesame oil, and soy sauce, stir well and cook for 10 minutes stirring as needed. Season with salt and pepper. Add shrimp or chicken, eggs, stir and cook for 2 more minutes or until warm. Serves 6

Sonia's Basil (or your favorite herb) Rice – Recipe

1 cup of jasmine or white rice
2 tablespoon butter
1 onion chopped into small pieces
3 crushed garlic heads
2 cups chicken broth
1 cup chopped basil or any other herb like, cilantro, or mint.
salt and pepper

In a thick tall pot melt the butter over medium. Add the onion and garlic stirring for 5 minutes. Grind the basil and broth in a blender. Stir the rice and add the chicken broth, salt ( Salt gets lost on the rice, put more than normal) and pepper to taste. Bring to boil then reduce to low. Cover and simmer for around 15 minutes or until done. Serves 4

*Living in Dallas has inspired me to create herb rice.