Rice Apastelado

Name: Rice Apastelado (Arroz Apastelado)
Cuisine: Puerto Rican
Ingredients: 1 small green pepper, seeded, ground or chopped; ¼ pound lean cured ham, washed and diced; 1 clove garlic, peeled, ground or chopped; 3 sweet chili peppers, seeded, ground or chopped; 1 onion, peeled, ground or chopped; 1 tomato, ground or chopped; 8 olives, stuffed with pimientos; 6 fresh culantro leaves, ground or chopped; 1 pound lean pork meat, washed and cubed; 1 onion, peeled and halved; 1 quart (4 cups) water; 1 small cured ham bone, washed; 1½ teaspoons salt; 1 tablespoon lard or vegetable oil; 1 tablespoon lard or vegetable oil; 1 can (1 pound 4 ounces) garbanzos (Chick-Peas); 2 tablespoons seeded raisins; ¼ cup juice of naranja agria (Sour Orange); ¼ cup juice of naranja agria (Sour Orange); 2½ teaspoons salt; 1 plantain leaf, rinsed and drained; 8 olives, stuffed with pimientos; 1 teaspoon capers; 1 teaspoon whole dried orégano; ¼ cup tomato sauce; 3 tablespoons fat or Achiote Coloring; 3 tablespoons fat or Achiote Coloring; 2½ cups rice; 1 can (1 pound 4 ounces) garbanzos (Chick-Peas)

Arroz Apastelado

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound lean pork meat, washed and cubed
1 quart (4 cups) water

Americas
Stew
Gluten-free
Puerto Rico
Caribbean

Method

Combine ingredients included in A in a pot and boil, uncovered, for 30 minutes. Discard ham bone. Reserve broth.
In a large caldero or heavy kettle, heat fat and brown diced ham rapidly. Turn heat to low, add ingredients included in C, and sauté for 10 minutes, stirring occasionally.
Add ingredie