Oswald Rivera

Author, Warrior, and Teacher

Category: rice (page 1 of 4)

ARROZ CON SARDINAS (Rice with Sardines)

April 8, 2025 / / 0 Comments

Rice and sardines were a popular stable back on the block in Spanish Harlem. Combine the two and you had a plentiful and delicious meal for family and friends. It was just as good on lean days as it was when times were good. And, to this day, we still enjoy the combination.

Now, as it was then, we use canned sardines. preferably natural, wild, non-GMO. It may cost a few pennies more, but it’s worth it. As for the rice, the recipe hasn’t changed since times of old. Normally, in this instance, you start the rice first and, while it’s cooking, you prepare the sardines. Lastly, you combine the two. Simple and fast—and a delicious repast to boot.

Let me add that, in our family, we seldom if ever, used brown rice. I know that brown rice is considered a healthier alternative to white rice. So, it that’s your preference, go for it. Be aware that brown rice takes longer to cook than white rice, about 45 minutes or so. You’re choice as to
which type to use.

ARROZ CON SARDINAS
(Rice with Sardines)

Ingredients:

1½ cups rice
6 tablespoons olive oil, divided
1 cube chicken bouillon
Salt to taste
1 medium onion, peeled and sliced thinly
2 clove garlic, peeled and minced
1 small green or red pimento (bell pepper), cored seeded and chopped
3 cans (4/4 oz.)  sardines
¼ teaspoon dried oregano
¼ teaspoon coriander
½ cup water mixed with 1 teaspoon cornstarch

Instructions:

1. Wash rice at least 3 times in cold water and drain to rid it of starch.
2. In heavy kettle or pot, add rice and cover with water by at least ¼-inch. Bring water to boil, stir in 3 tablespoons olive oil and chicken bouillon cube. Add salt to taste. Cover, lower heat and simmer until water is absorbed and rice is tender (about 20-30 minutes).
3. While rice is coking, heat 3 tablespoons olive oil in a skillet or frypan over medium heat.  Add onion and garlic.  Stir-fry until onion is soft and translucent.
4. Add chopped bell pepper (pimento) and cook, stirring, about 3 minutes.
5. Stir in sardines, oregano and coriander.
4. Add water mixed with cornstarch and cook, stirring, until thickened. You may add more or less water (or cornstarch) depending on how thick you want the sauce. Transfer to a serving dish and serve along with rice.
Yield: 4 servings.

 

 

 

 

 

 

 

 

RICE AND PEAS

September 18, 2024 / / 0 Comments

The recipe  given today is an old standby when we need  a  satisfying  dinner that is both cheap and yes, delicious. Simply, it’s Peas and Rice. Nothing could be simpler or more nutritious. It’s a vegetarian dinner that even the carnivores in the family will love. You will note that in the recipe, when we cook the peas, we add water and tomato paste. Back on the block some families would use tomato sauce instead of tomato paste and water.  Your choice. What we have discovered through experience is that tomato sauce is good for given rice color as when you’re preparing  Spanish rice.  Tomato paste gives a better flavor,  as in this dish. Also, when we cook the rice for this entrée, we add scallions to the  rice. Again, to enhance flavor.

RICE AND PEAS

Ingredients:

2 cups rice
3 tablespoons olive oil
½ cup chopped scallions
Salt and ground black pepper to taste
3 tablespoons butter
1 pound package frozen green peas
2 cloves garlic, peeled and minced
¾ teaspoon dried oregano
½ cup water
3 tablespoons tomato paste

Instructions:

  1. Wash rice at least 3 times under cold running water to rid of starch.
  2.  Heat olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
  3.  Add water to cover by ¼ to ½ inch. Add scallions and salt to taste.
  4.  Bring to a boil. Cover and simmer on low heat until water is absorbed about 30 minutes.
  5.  While rice is cooking, heat butter in a large skillet or frypan. Add frozen green beans and garlic. Season with pepper and oregano. Cook on medium-high heat for about 4 minutes.
  6.  Mix water and tomato paste. Add to peas and cook, stirring, for 5 minutes more or until green beans are tender. Serve over rice.
    Yield: 4 servings.

ESPINACA CON ARROZ (Spinach with Rice)

September 4, 2024 / / 0 Comments

 

This is another one of our beggar’s banquet meals. When times were lean in Spanish Harlem, this was one of the go-to  dishes that was inexpensive, filling and delicious. It’s simply spinach with rice or Espinaca con Arroz. In our family this is served over plain white rice. We never paired it with Spanish yellow rice or pasta. But, I guess you can, if you want to. Consider this a cheapo dinner that vegetarians and even carnivores will love.

ESPINACA CON ARROS
(Spinach with Rice)

Ingredients:

2 cups rice
5 tablespoons olive oil
Salt  and freshly ground pepper to taste
1 chicken bouillon
1 tablespoon butter
1 medium onion, peeled and chopped
2 clove garlic, peeled and minced
1 pound baby spinach leaves or fresh spinach washed and large stems trimmed
¼ teaspoon oregano
1 teaspoon lemon juice
Grated Parmesan Cheese (optional)

Instructions:

  1. Wash rice at least 3 times in cold water and drain to rid it  of starch.
  2.  Heat  3 tablespoons of the olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
  3.  Add water to cover by at least ¼ to ½ inch. Add salt to taste.
  4.  Bring to a boil. Add chicken bouillon and stir until it has dissolve. Cover and simmer on low heat until water is absorbed (about 20-30 minutes).
  5. While rice is cooking, in a large skillet or sauté pan, heat the remaining 2 tablespoons olive oil and butter over medium heat. Add onion and garlic and cook , stirring, until onion and garlic are soft, about 3 minutes.
  6.  Add spinach, salt, pepper, oregano and lemon juice. Cook, stirring, until jut wilted, about 3 minutes.
  7.  Remove from heat to prevent overcooking. Here you can go two ways: you can put the rice in a large serving bowl or platter and topped with  the spinach and all of its juice. Or you cam serve the rice in individual plates with the spinach. In each case, as a added touch, you can top with grated Parmesan cheese, if desired.

 

COOKING WITH BAY LEAVES

July 3, 2024 / / 0 Comments

The humble bay leaf has been with us since time immemorial. But it amazes me of how many cooks that I know who relegate it to a second tier status and use it infrequently, if ever. Bay leaves are primarily considered a spice but, to my mind, the bay leaf should be up there at the top of the condiment pyramid along with salt and pepper. They’ve been in use since the time of ancient Greece and Rome. Its leaves constituted the wreaths of laurel that crowned victorious athletes in the ancient Olympics. But it’s not only cuisine; they’ve also been used in folk medicine to help relieve such ailments as diabetes, colds, high cholesterol, asthma, constipation, gas and bloating.

Of course, it goes without saying, one of their great values is enhancing recipes. For example, when making a meat sauce with ground meat, add four or six  bay leaves into the oil that cooks the onion and garlic at the beginning. Then add the meat and the rest of the ingredients, and continue cooking as you would a regular sauce. Or when grilling Shiskabab (kebabs), soak bay leaves in water, them skewer them on directly next to the chicken, lamb, beef, veggies. etc. Then grill as you would normally. Or you can wrap a whole, seasoned chicken or chicken parts in foil with a carpet of toasted bay leaves on top and on the bottom. Seal it and cook in a slow oven. Finally, you can boil bay leaves in water to make a tea that helps digestion.

As noted above, there are myriad bay leaf recipes. My favorite simply involves rice and beans, a dish common to Latino cooking. In this case, the bay leaves give an interesting twist to the dish, and make the rice and beans a glorious endeavor.

Note that, with the beans, you can use black beans, red beans, white beans, pinto beans or even back-eye peas. Also, I’ve taken a leaf from Mexican cooking and add Mexican crème or cream fraiche to the recipe. I find that Mexican crème is easier to prepare than cream fraiche, which is a more involved recipe. For Mexican crème: In a mixing bowl, combine 1 cup heavy cream, 1 tablespoon sour cream, 1 tablespoon freshly squeezed lime juice, and a dash of salt. Whisk for a minute or so. Cover loosely with plastic wrap and let rest on the counter for four hours during which time it will thicken. That’s it. When serving, you can top off the beans with the crème.

RICE  AND BEANWITH BAY LEAVES

To make the rice:

Ingredients:

2 cups long grain rice
Water to cover rice
3 tablespoons olive oil
Salt to taste
3 bay leave
Small piece of cinnamon stick
6 cardamom pods
1 chicken bouillon cube

Instructions:

1. Wash rice under cold running water and drain to get rid of starch. The way I do this (wash the rice) is to place rice in a pot with water to cover.        Let it sit for 3-4 minutes, then drain and rinse again in a colander until the water runs clear. Friends ask me, why do this? Simple, the  rice will            cook to perfection.
2. Heat olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
3.  Add water to cover by ¼ to ½ inch. Add salt, bay leaves, cinnamon stick and cardamom pods.
4. Bring to a boil, add bouillon cube, cover and simmer on low heat until water is absorbed, usually 20-39 minutes. Remember that, when                         serving with the beans, remove and discard cinnamon stick and cardamom pods.

To make the beans:

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
3 bay leans
2 (15-oz.) cans of black beans
I cup fresh chopped tomatoes
½ cup fresh chopped cilantro

Instructions:

  1. While rice is cooking, heat olive oil in a large skillet or frypan over medium heat.
  2. Add onion and garlic and sauté for about 2 minutes.
  3. Add bay leaves and continue sautéing until onions are caramelized.
  4. Add beans, tomatoes and cilantro. Lower heat to simmer and continue cooking, stirring, for 5 minutes more. Serve over rice and topped with the Mexican crème.
    Yield: 4 servings for big eaters, 6 servings for light eaters.

 

TURMERIC RICE WITH FRUIT

May 8, 2024 / / 0 Comments

 

TURMERIC RICE WITH FRUIT,

In the Middle East, combining rice with fruit  is a hallowed tradition. Recently, I decided to experiment with this concept, and came up with my own variation: Turmeric Rice with Fruit. In this version, for the fruit I added apricots, raisins, and dates.  It made for a real tasty meal.

This is s fun dish for any occasion. Also, note that in this recipe you can add more or less dried fruit to taste. The  dish goes well as a side to beef, pork or chicken. Or as a veggie meal on its own So, liven up your taste buds today. Family and friends will savior this one.

TURMERIC RICE WITH FRUIT

Ingredients:

1 cup rice
2 tablespoons butter
¼ cup finely chopped onion
1 clove garlic, finely chopped
½ cup raisins
½ cup dried apricots, chopped
½ cup dates, seeded and chopped
1 teaspoon turmeric
3 teaspoons fresh thyme or ½ teaspoon dried
3 drops tabasco sauce
1 bay leaf
1½ cups water
Salt and ground black pepper to taste

  1. Wash rice at least three times under cold running water to rid of starch.
  2. Melt 1 tablespoon of the butter in a pot or saucepan. Add the onion and garlic. Cook, stirring until wilted and onion is soft. Add rice, raisins, apricots, dates, turmeric, thyme, tabasco, bay leaf, water, salt and pepper. Stir to mix. Bring to a boil. Cover pot tightly and simmer for 20-30 minutes or until rice is tender.
  3. Discard the thyme sprigs and bay leaf. Distribute the remaining butter throughout the rice. If not serving right away, keep rice covered in a warm place until it’s served.
    Yield: 4 servings.

ARROZ ROJO CON PESCADO (Red Fish with Rice)

May 1, 2024 / / 0 Comments

 

Back on the block, this was one of those cheapie dinners that got us through the lean times.  Rice was one of those common staples that we had frequently, and saffron was the ingredient that gave it color and flavor. But saffron, now and then, was expensive. So we would use tomato sauce  and, when times got really bad, tomato juice in lieu of saffron. Fish was also another cheap and natural accompaniment to the rice. The result was a delicious dinner we all enjoyed—regardless of economic circumstances.

In this dish, we would we would poach the fish and then combine it with the rice.  So it ended up as a one-dish meal that was great to behold, and marvelous.

ARROZ ROJO CON PESCADO
(Red Rice and Fish)

Ingredients:

2 cups rice
1¼ cups tomato juice
¼ cup water
1 pound halibut or any form-fleshed fish (cod, haddock, flounder, etc.)
2 cups water
1 bay leaf
2 strips lemon peel
4 whole black peppercorns
Salt and ground black pepper to taste
10 oz. package green peas, cooked to package directions
Paprika

Instructions:

  1. Wash rice at least three times in cold water and drain to rid it of starch. What in Pennsylvania Dutch country is known as “washing in several waters.”
  2. In a heavy kettle or pot, mix water and tomato juice and bring to a roiling boil. Add rice, cover and simmer on low heat until liquid is absorbed (about 20-25 minutes).
  3. Meanwhile, rinse fish under cold running water and pat dry with paper towels. Place in a skillet or pan, add 2 cups water, bay leaf, lemon peel, and peppercorns. Bring water to a boil, cover and simmer on medium-low heat for 7-10 minutes or until fish is opaque.
  4. Remove fish from pan and cut into bite-sized pieces. Toss with the rice and season with salt and pepper.
  5. Place rice in a serving dish or platter. Make a well in the center and put in cooked green peas. Sprinkle lightly with paprika and serve.
    Yield: 4-6 servings.

SYRIAN RICE

October 18, 2023 / / 0 Comments

This is a Syrian Rice recipe that I got from an acquaintance years ago. At the time, though I  was familiar with rice and all  its variations, be it steamed rice, Spanish yellow rice, fried rice, risotto, you name it, Syrian rice was something new to me. Then I discovered that in the Middle East rice is a common staple. Syrian rice uses Syrian noodles or Ma’ccarona, which you can find in any Middle Eastern store. You can also substitute angel hair pasta. I’ve also discovered that there is a Lebanese version which uses vermicelli.

This is a quick and easy dish to prepare. All you need is the noodles, rice (long grain is preferred) and butter) add a little salt and that’s it. Traditionally this rice is paired with lamb; but you can serve it with your favorite roast, steak or chicken dish or, as vegetarian meal in  itself (with some assorted vegetables).

SYRIAN RICE

Ingredients:

1 cup rice
1 cup Syrian noodles (can use vermicelli or angel hair), broken up into small pieces
¼ cup butter
Salt to taste
Water or chickens broth

Instructions:

  1. Wash rice under cold running water (in a sieve) until water runs clear.
  2.  Soak rice for 15 minutes in hot water.
  3.  In a pan or pot, melt butter over medium-high heat. Add noodles and cook, stirring constantly until pasta is light brown but NOT burned. If you burn it you’ll have to start over.
  4.  Stir in rice and cook for about 4 minutes.
  5.  Add water(or broth) and salt. Bring to a boil, cover and simmer on low heat until water is absorbed, about 20 minutes. Turn off heat and let rice rest for an additional 15 minutes, then fluff it with a fork and serve.
    Yield: 4 servings.

MEAT/RICE BALLS IN SAUCE

October 11, 2023 / / 0 Comments

This is a unique meatball recipe that combines beef (or ground pork, turkey or chicken) with rice. You simply combine the meat with the rice, form it into meatballs and fry in a tomato sauce. It’s a quick and delicious no-frills meal.

MEAT/RICE BALLS IN SAUCE

Ingredients:

1 pound ground beef
½ cup raw rice
¼ cup chopped onion
Salt and ground black pepper to  taste
3 tablespoons olive oil
2 (8-oz.) cans tomato sauce
1 cup water
2 cloves garlic, peeled nd minced
¾ teaspoon dried oregano

Instructions:

  1. In a bowl, mix beef, onions, salt and pepper. Form into small balls
  2. Heat oil in a skillet or fry pan over medium-high heat. Add meat/rice balls and fry, turning frequently until light brown but not crusty on all sides.
  3. Add sauce, water, garlic and oregano. Mix well. Cover and simmer on low heat about 45 minutes.
    Yield: 4 servings.

STUFFED ZUCCHINI WITH MEAT

July 31, 2023 / / 0 Comments

STUFFED ZUCCHINI WITH MEAT

I’ve had stuffed zucchini dishes before, but not this version. This is the Lebanese method of stuffing zucchini with meat. For full disclosure, this dish is from a cookbook I’ve had for years, Lebanese Delights by Raymonda khoury Naaman. It has become one of my go-too volumes when I want to impress friends and neighbors by serving a Middle Eastern meal.

The recipe is simple enough, sautéed zucchini with meat cooked with various spices. The recipe ingredients says use “lean ground meat.” We deciphered that to be beef, lamb or pork, your choice. You can  even make it with ground chicken or turkey. As an accompaniment we served it with another recipe from Ms. Naaman’s cookbook, Cooked Rice. This dish uses vermicelli noodles as an ingredient, thus it reminds me of Syrian rice, which is prepared the same way.

Enjoy this meal from a culture and cuisine thousands of years in the making.

STUFFED ZUCCINI WITH MEAT
(Koussa Ablama)
Serves 6

Ingredients:

2.2 pound small zucchini, about 5-6 zucchini
1 pound ground meat
4 tablespoons pine nuts
2 medium chopped white or red onions
1 tablespoon butter
4 tablespoons vegetable oil (Note: we substituted olive oil)
2 tablespoons tomato paste
2 cups water
Salt, pepper and cinnamon as desired

Preparation

Wash the zucchini, cut off the stems and hollow them using a zucchini cutter or potato peeler. (Note: you can also use an ice cream cone scooper. In fact, we found this easier when scooping out the zucchini flesh).

Melt the butter in a frying pan; add 2 tablespoons of oil and sauté the zucchinis.

Fry the pine nuts in 2 tablespoons of oil; add the chopped onions and fry until golden in color. Add the meat, salt, pepper and cinnamon and keep frying until the meat is cooked.

Fill the zucchinis with the meat mixture and place them in a pot. Add the tomato paste (dissolved in 2 cup of water) and cook on high heat until done (about 20 minutes).

Serve hot with rice on the side.
(Recipe given bellow)

COOKED RICE
(Riz Mfalfal)
Serves 6

Ingredients:

½ cup vermicelli
1 tablespoon butter
1 tablespoon olive oil
2 cups water
1 cup rice
Salt as desired

 Preparation

Heat the butter and oil in a cooking pot. Add the vermicelli  and fry until golden in color. Add 2 cups of water, salt, and bring to a boil.

Rinse the rice with water, drain it, then add it to the boiling water. Cover the pot and let it boil for another minute, Reduce the heat and simmer until the rice is done.

Turn off the heat and let it stand for 2 minutes,

 

SAUSAGE WITH PEPPERS AND CUMIN RICE

June 9, 2023 / / 0 Comments

In Nuyorican culture, sausage and rice has always been a staple. Back on the block it was almost always spicy Spanish chorizo sausage that was added. And invariably we paired it with bell pepper or, what we call, pimientos. Initially  it was green bell peppers. Then we discover red bell peppers and that became our favorite. We just love its taste, and it looked great when presenting a dish. Which leads to today’s rendition, Sausage with Peppers and Cumin Rice. The sausage can be pork sausage like chorizo, Italian sausage or any any other inclusive of turkey or chicken sausage. Back then the rice was either plain boiled rice or Spanish yellow rice—until we discovered cumin rice, popular in North African and Middle Eastern cuisine.

In this combo dish, I would start with the sausage in the oven. Then preparing the rice and, as it simmers, complete the sausage recipe. Note that some sausage comes with a casing. If so, remove the casing first before cooking.

This dish has a spicy edge to it which we in the Rivera family favor. In this case, for a beverage to accompany the meal we recommend a chilled rosé wine or a Beaujolais, or even beer.

SAUSAGE WITH PEPPERS AND CUMIN RICE

Ingredients:

1½ pounds sausage
3 tablespoons olive oil
1 medium onion, thinly sliced into rounds
2 cloves garlic, peeled and minced
1 large red bell pepper, rinsed, seeded, cored and sliced into ¼-inch strips
Salt and black pepper to taste

Instructions:

  1. Prick the sausage with a knife or fork and cook in a 400-degree oven for 30 minutes.
  2.  In a large skillet or fry pan, heat olive oil over medium heat. Add onion. garlic, and stir fry until wilted.
  3.  Add red pepper and cook 4 minutes longer.  Remove sausage from oven. Slice into small rounds (¼ to ½-inch) and combine with vegetables in skillet. Add salt and pepper. Cook, covered, until sausage is done. Serve with cumin rice (recipe bellow)
    Yield: 4 servings.

CUMIN RICE

Ingredients:

1 cup rice
3 tablespoons butter
¼ cup chopped onion
1 clove garlic, peeled and minced
½ teaspoon ground cumin
Salt and black pepper to taste
1½ cups fresh or canned chicken broth or water
1 tablespoon fresh chopped parsley
2 sprigs fresh thyme or ½ teaspoon dried
1 bay leaf

Instructions:

  1. Rinse  rice in a fine-mesh strainer until the water runs clear. In Pennsylvania Dutch country this is known as “washing rice in several waters.” This removes excess starch from the rice, resulting in grains that are more separate when cooked.
  2.  Melt 2 tablespoons of the butter in a heavy saucepan or pot with a tight-fitting lid. Add onion and garlic and cook, stirring, until wilted. Add rice, cumin, salt and pepper. Stir briefly over low hear until the grains are covered with butter.
  3.  Stir in the broth and make sure there are no lumps in the rice. Add parsley, thyme and bay leaf. Bring to a boil, cover, and simmer over low heat until liquid is absorbed and rice is tender, about 20-25 minutes.
  4.  Discard the thyme leaves and bay leaf. Stir in the remaining butter and serve with the sausage and peppers.
    Yield: 4 servings.
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