Puerto Rican Dishes

Rellenos de Papa(stuffed potato balls)

1½ cups water
salt and pepper to taste
¼ tsp. garlic powder
1 cup milk
4 cups instant potato flakes
1/2 pound ground beef
salt and pepper
Sofrito (recipe is in the condiments section)
2 tsps tomato sauce
Oil, for frying

Add ground meat, salt and pepper, and sofrito, add 2 tsps tomato sauce and cook until done. The meat should be dry but moist and tasty.
Bring water to a boil and remove from heat. Add salt, pepper, garlic powder, and milk. Add potato flakes. The mixture should be pretty thick and dry (should stick to spoon), if not let it cook uncovered for a bit longer. Let the potatoes sit to cool down.

This is the method of assembly . . .

You can evenly divide the potatoes first by half, then each half in half, etc, until you achieve the size ball you like. Oil your hands and pick up one ball at a time, rolling it into shape first, then make an indentation for the stuffing. Place a tablespoon of prepared meat mix in the middle carefully folding the sides over the meat until it is completely sealed. Roll the stuffed balls in corn starch or flour - this will help keep the mixture together during frying. Now you can refrigerate until ready to fry.

Fry over medium-high heat until golden.

Step-by-step photos here.
Arroz con salchichas y maiz(rice with vienna sausage & corn)

3 cups of rice
3 tablespoons of Sofrito (recipe is in the condiments section)
2 small packets of Sazon
2 cans of Vienna Sausages (5 oz. can and save the liquid for the rice)
2 cans of tomato sauce (8 oz. size)
2 teaspoons of salt
¼ cup of canola oil (to avoid high cholesterol)
4 ¾ cups of hot water
15 olives (pimiento stuffed)
1 can of corn

Use a 5qt. pot (or a pot big enough for the rice to expand) over medium heat. Do not use a stainless steel pot. Trust me... it is a mess to clean.

Add sofrito, sazón, vienna sausages, tomato sauce, salt, canola oil, and olives.

Rinse the rice well and add to the other ingredients.

Add the hot water (liquid of the sausages and water to equal the amount of water specified). Turn heat up to medium high and stir well.

When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling with the yummy liquid.

Stir the rice with a large spoon, bringing the rice at the bottom to the top.

Cover the pot and reduce the heat to low.

After about 20 minutes, uncover carefully (watchout for the steam) and stir the rice again using the large spoon.

Empanadillas is one of the popular foods in the Puerto Rican culture. It's bascially thin fried dough with seasoned ground beef, chicken or shrimp. I have started bakingthem instead and guess what? I think it tastes better AND they puff up so they look bigger (Yes. I'm greedy.)

1 tbsp. oil
½ lb. ground beef
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup tomato sauce
6 olives thinly sliced
2 tbsp. GOYA Sofrito or you can make your own(will post recipe soon)
1 packet Sazón GOYA with Coriander and Annatto
1 tsp. minced garlic (2 cloves garlic, finely chopped)
Ground Black Pepper, to taste
1 package (14 oz.) GOYA Discos (Yellow or White), thawed
Oil, for frying

Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

Spoon some meat mixture into middle of a disco, fold in half to form a half moon and seal with a fork.

Fill a deep saucepan with oil. Heat oil over medium-high heat until hot but not smoking. Cook Empanadillas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.

You can also bake them at 350 degrees for about 10-12 minutes.
Fricase de Pollo con arroz blanco

Some people call this dish Chicken Cacciatore or a chicken stew. Either way, it's delicious!
2 tbsp.olive oil
2 ounces ham, finely diced (optional)
1 medium onion, diced
1 green pepper, diced
2 tsp. minced garlic or 4 cloves garlic, minced
1 tsp. dried oregano
1 3-lb. chicken, cut into pieces
2 sprigs of fresh cilantro, chopped (optional)
1 bay leaf (optional)
1/2 cup tomato sauce
12 stuffed olives
1 tbsp. vinegar
3 tsp. Adobo Seasoning with Pepper
2 medium potatoes, peeled and cut in 1/2-inch cubes
1 can (15.5 oz.) sweet peas, drained, liquid reserved (optional)
Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally. Add the chicken and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally. Stir in the peas. Cook uncovered for 5 minutes or until sauce reaches desired consistency. Makes 4 servings
Bistec Encebollao (cubesteak w/ onions)

2 pounds beef sirloin steak, sliced thinly across the grain
Green olives
In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Arroz Blanco

2 cups water
1 cup long grain rice
pinch of salt to taste
2 tablespoons vegetable oil


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