2 Reviews

I first tried this with Lentils and Pork Coastal Style (Lentejas Costenas Con Puerco). I really liked it because it had a more authentic texture and flavor than what I have come up with on my own. I always use long grain rice and find that I need 2 cups of liquid to make it work for me. It has been a staple for us now anytime we are having Mexican food. Also: I recently tried cooking it on the top of the stove with slightly more than 2 cups liquid (stirred some salsa into the broth to make more of a red rice) but it still ended up too dry. Perhaps will need 2.5 cups when cooked on the stove to acheive the same result.

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Chef Tweaker June 22, 2011

Cookie, this was delicious. Made by the direction down the line and I got very flavorful rice that was well cooked and tender, The cooking time was right on and this will be a great side with so many things.

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Annacia August 12, 2010
Gulf Coast-Style White Rice Pilaf (Arroz Blanco)