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Added June 05, 2003 | Recipe #63808
Showing 1-4 of 4
By Diana A
on September 02, 2009
I read this recipe but did not even try it. I have been married to a puerto rican for more than 35 years and have been to Puerto Rico many, many times and have never seen rice and beans prepared in any way even close to this....people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Shining Star
on September 01, 2009
Hi, guys, We'd been using fresh green jalapeÃ±o peppers in Puerto Rico for the last several decades in our "racaÃto". We also use "ajicitos" (habanero pepper's cousins) for basically all our beans, stews, sofritos, etc. It's a milder version of common habanero. We also use caballero hot peppers for "cuajitos" (stew), morcillas, rabo encendido, and other dishes. We add the caballero peppers to the pots while cooking those dishes. For all other dishes that are not cooked with "chiles", we have two different options ("piques"): 1. Pique de botella (pique criollo) 2. Pique verde boricua Greetings!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 22, 2005
Linda is correct, puertoricans don't add jalapenos to their rice and beans. They do however make their own hot sauce from pineapples and hot peppers which they bring to the table and can be added to the bean dish for those people that like "pique". They also typically add ham or salchichon to the beans.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 13, 2004
Serving Size: 1 (2041 g)
Servings Per Recipe: 1
The following items or measurements are not included:
smoked ham hock