Puerto Rican Soupy Rice Recipe

Puerto Rican Soupy Rice
submitted by bahuja2001 at ifood.tv

Summary

Preparation Time35 MinCooking Time25 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Green olives15 , pitted and coarsely chopped
 Chopped fresh oregano2 Teaspoon
 Finely grated lime zest2 Teaspoon (For Serving)
 Lime wedges2 Teaspoon (For Serving)
 Chopped cilantro1⁄4 Cup (4 tbs)
 Minced garlic1 Tablespoon
 Ground pepper1
 Extra virgin olive oil6 Tablespoon
 Boneless skinless chicken thighs1 1⁄4 Pound, cut into 1-inch pieces
 Onion1 , cut into 1/4-inch dice
 Jalapenos2 , seeded and minced
 Smoked ham2 Ounce, cut into 1/2-inch dice
 Canned whole tomatoes15 Ounce, drained and coarsely chopped (1 Can)
 Chicken stock/Low-sodium broth6 Cup (96 tbs)
 Long grain white rice2⁄3 Cup (10.67 tbs), rinsed
 Butternut squash14 Ounce, peeled, seeded and cut into 1/2-inch dice (1/2 Piece)
 Green beans1⁄4 Pound, cut into 1/2-inch lengths
 Roasted red bell pepper1 , 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.
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