How to make white rice like pollo tropical?

or any other latin cuban resteraunt

4 Answers

  • Heather C
    1 month ago

    1. Measure one (1) cup of normal, dry rice grains into a pot.

    2. Place two (2) cups of cold water into the pot.

    3. Place a well-sealed lid on the pot.

    4. Place over a moderate to high heat.

    5. When the rice comes to a rollling boil, turn down the heat to the minimum possible and continue heating for 5 more minutes. A “rolling boil” is large bubbles that cannot be dissipated by stirring. In other words, if you stir the liquid, large bubbles will keep breaking the surface. In making rice, the rolling boil is important so that enough steam builds up to completely cook the rice without it being over an open flame.

    6. After 5 minutes, turn off heat. Do not lift the lid, as the steam inside will cook the rice through.

    7. The pot of rice will be fully cooked, light and ready to eat about 10 minutes after the heat is turned off.

    8. Take a little taste to be sure it is cooked (this should be no problem if you measured out the water correctly). If still a little crunchy, put the top back on to retain the steam, get a little bit of hot steaming water from the tap (not too much, maybe a ¼ cup) and add to the pot. Put the top back on and wait another few minutes.

    Tips [edit]

    * You may wish to tweak the “rice to water ratio” with experience. For example, for larger quantities of rice, you may find a little less than double the amount of water results in better rice.

    * One cup of dry rice grains cooked in this way is about sufficient to accompany a meal for 2 adults.

    * If the rice is a major component of the dish, you might need up to 1 cup of rice per adult.

    * Your base measurement doesn’t need to be a cup necessarily – the key is to add twice as much water as rice, whatever the quantity.

    * It works best to use the original lid of the pot you use, since it will seal best.

    * When the rice first boils, it might weep a bit or even lift the lid. Keep watch and an ear out for the start of the boil.

    Things You’ll Need [edit]

    * Rice

    * Water

    * Pot

    * Something to measure with (cup, mug, etc.)

    * Stove

  • ?
    4 days ago

    Tropical Rice Recipe

  • Anonymous
    1 month ago

    Arroz Cubano (Cuban Rice) is my favorite!!

    As with any dish that is popular, every household has their own version. Some cooks prepare the rice with garlic, while others prepare simply white rice. Some may open a can of tomato sauce and sauté it with a bit of olive oil, while other use a sofrito with onions and peppers. So, this is the “Sierra” household’s version of Arroz Cubano.


    Sofrito (Tomato Sauce)

    2 Cups Uncooked Rice

    3-4 Cups Water

    4 Eggs

    Olive Oil

    Salt to Taste

    Serves 4 people!

    Make the Sofrito

    Sofrito is a tomato sauce that is made all over Spain and used in other recipes. Fresh or crushed canned tomatoes, onions, garlic, green peppers sautéed in olive oil.First, make the sofrito and set aside until needed.

    Cook the Rice

    Pour approximately 2-3 tablespoons of olive oil into a medium size sauce pan. Place on a burner on medium high heat. Pour the rice into the pan and coat the rice with the oil. Pour the water into the pan and bring to a boil. Add salt to taste. Then, reduce the heat, loosely cover and allow to simmer until rice is cooked – about 20 minutes.

    Fry the Eggs

    Pour olive oil into a small frying pan until it is about 1/4″ deep. Heat the oil on medium. Fry the eggs one at a time in the olive oil, sprinkling with a dash of salt.

    Assemble the Plates and Serve

    As you take each egg from the frying pan, place a scoop of rice on a plate and make a depression in the center. Ladle some of the sofrito into the depression. Carefully top with a fried egg. Serve immediately.


  • Anonymous
    5 days ago

    Restaurant style white rice 1 1/2 c. uncooked long grain rice 1/4 c. salad oil 1 clove garlic, whole 1 med. sized white onion, cut in half 2 chicken bouillon cubes 4 c. cold water 1/2 tsp. salt Place the rice in salad oil to which you have added the garlic clove and the onion halves. Slowly brown over low heat, stirring occasionally. When rice is wheat colored, pour off most of the oil (leave about 1 tablespoon) and remove garlic. Crumble the bouillon cubes in the water, add salt and pour over rice. Simmer, tightly covered, until liquid is absorbed, about 30 minutes. Serves 8.

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